Guys! This recipe is my new fall obsession! It is sooo tasty and sooo easy. My millet puff intake game was already pretty strong but I just took it to another level. This sweet potato granola is sweet and warming with the perfect amount of crunch. BUT if you are more a rawnola type of person, feel free to skip the whole baking part and store in a jar in the fridge for a "gooey" granola 😍 I hope you guys try this recipe!! I love millet puffs because they are actually a "grain-like" seed. They are low carb, low sugar, yet super filling and crunchy. Millet has an insane amount of B vitamins as well as calcium, iron, and magnesium! What an impressive starch! And sweet potato has an amazing amount of vitamin A in the form of beta carotene which is amazing for your skin✨ Sweet potato is replacing the place of dates in most granola recipes while the millet is replacing oats. This granola is sweetened with organic uncut stevia so this will not spike your blood sugar and is candida friendly. I feel my best eating a grain free diet- and I feel AMAZING after eating this granola. While I loooove the taste of gf oat based granola, I always end up feeling inflamed and not my best after eating it. This is a wonderful alternative!! Feel free to use a white sweet potato is you prefer a more neutral colored granola. Enjoy!!
MILLET PUFF GRANOLA
GLUTEN FREE, GRAIN FREE, SUGAR FREE, NUT FREE, VEGAN
2 cups millet puffs
1 cup coconut flakes (I like to use wide chip)
1 cooked and peeled sweet potato
1/4 tsp organic uncut stevia (I like Whole Foods 365 brand)
1/2 tsp cinnamon
1/4 tsp salt
Set oven to 350 degrees. Get out a baking sheet and line with parchment paper or a silicone baking sheet. Peel the cooked sweet potato (eat the skin as you peel:) So many nutrients in the skin!) and cut into large chunks before placing in food processor. Blend all ingredients into a food processor or blender for about 30 seconds or until well incorporated. You want mixture to be chunky and sticky. Spread out on silicone baking sheet or parchment paper evenly while still leaving some "chunkiness". Cook for 10 minutes. Remove and gently flip and lightly stir granola. I like to move the outsides to the inside and visa versa. Cook for another 10 minutes. Remove from oven and let cool and dry out for about 20 minutes then place in an airtight container and enjoy! So amazing on top of smoothie bowls!