It’s been a while, I know. We’re going to bypass the life update for now to get on with the good stuff, FOOD (yes, we finally moved into the house in NM and all that).
So I’ve seen a few AIP friendly granola recipes out there, but mostly they have just been toasted coconut…. cool, that totally doesn’t count as cereal! So I wanted to find a better way. Done. This granola rocks because it is AIP, can be made more elaborate (and thus not AIP compliant) by adding in nuts and seeds, and it is also sugar free! What?! Can you believe it. I’m awesome, I know ;). You can thank me later. When your tummy is happy.
Sweet Potato and Coconut Granola (with AIP option)
1 medium sweet potato shredded
3 cups of flaked coconut
1 tablespoon of melted coconut oil
1 tsp. vanilla extract
1 ripe mashed banana (optional, and could use a non-ripe one or no banana at all for 21 DSD)*
1 cup of hemp seeds (optional- leave out if AIP)
1 cup of dried fruit (optional)
*You could sub out banana for 1/2 cup of pumpkin puree to make this more seasonal, you may want to add 1-2 tbs. of honey to sweeten, though
Preheat oven to 350 F.
Mix all your ingredients up in a bowl. Spread onto a baking sheet and slide into the oven for about 45 minutes or until coconut is golden brown and desired “crunchiness” is reached, stirring halfway through.
I prefer to store my granola in the freezer because it lasts longer and maintains the crunchiness better but you can store it in an airtight container for up to 5 days.