Wednesday, September 7, 2016

Spiced Sweet Potato Granola

Spring is here! We have had some beautiful weather the past few weeks, which definitely helps it feel like the season's are turning, but at the same time, there has still been some horrible weather and storms. During times like these, it is still nice to sit down to something with warming spices.

I first came across a similar muesli about a year ago, when I got a bag of Blue Frog Breakfasts Kaipara Kumara muesli. Using Kumara, or Sweet Potato in a cereal sounded a bit odd, but when I tried it, it was definitely a match made in heaven. When mixed with some cinnamon and mixed spice, it creates a beautiful rich and warming flavour.

I started with the usual muesli base of oats, but only used around half of what I usually would. I decided to bulk up the healthy fats. This adds some great flavour to the muesli, but also helps keep me full for longer. If I don't have a proper breakfast, I turn into an absolute food monster for the rest of the day!

The beauty of this muesli (as with every other muesli) is that you can very easily customise it to your own tastes and to keep things interesting. I didn't include dried fruit in this version, however, this would be great with cranberries, raisins or dried apricots. The same applies with nuts. I used a combination of almonds, cashews, walnuts and brazil nuts as this is what I had on hand, but you could really use any nut.

The one piece of advice that I would give you if you are making this is to watch it like a hawk in the last 10 minutes! Muesli will go from almost cooked to burnt within the blink of an eye sometimes. I also like to make mine at a lower heat to try to help prevent this.

So get in the kitchen and have some fun with this.

3 cups mixed nuts
1 1/2 cups rolled oats
1/2 cup shredded coconut

1 cup mashed kumara (I steamed mine in the microwave)
1/2 cup coconut oil
1/4 cup rice malt syrup or maple syrup
1 tsp cinnamon
1 tsp mixed spice

In a large bowl mix together the nuts, rolled oats and shredded coconut.

In a separate bowl, mix together the mashed kumara, melted coconut oil, rice malt syrup, cinnamon and mixed spice. Pour this over the nut and oat mix and stir until well combined.

Spread the mixture out over a lined baking tray in a thin even layer (this is important for even cooking). Place in the oven for 10 minutes.

After 10 minutes, give it a good stir, then spread bake into an even layer. Repeat, putting in the oven for 10 minutes then giving the mixture a good stir. Put back into the oven for the final 10 minutes, however, keep a very close eye on this.

The muesli is done when it is golden and relatively dry to the touch. Don't worry if it isn't completely crispy as it will crisp up as it cools.

Let cool completely, then store in an airtight container.

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