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Crunchy, Nutty Granola


A lot of shop bought granolas are high in sugar, making them not as healthy an option as they may seem. Making your own granola is easy to do, often works out cheaper and can be made with a lot less sugar, so it won't spike your blood glucose levels. This recipe uses sweet potato to help bind the ingredients so you get that lovely crunch, as well as some additional beta-carotene, a precursor to vitamin A. Vitamin A is important for supporting egg quality, implantation and embryo development.

You can enjoy this granola with a milk of your choice, sprinkled over yoghurt, or have a handful as a snack.



Vegetarian, vegan & gluten free



Medium sweet potato

255g oats (gluten free if preferred)

75g coconut flakes

100g of nuts of your choice (walnuts, pecan nuts, hazelnuts, almonds)

1tsp ground cinnamon

1tsp ground ginger

70g coconut oil melted

1. Bake a sweet potato in the oven (180c) or microwave until soft.

2. Once cooled, scoop out the flesh and mash it with a fork until it resembles a smooth consistency.

3. Add the oats, coconut flakes, cinnamon, ginger and choice of nuts to the bowl and mix well.

4. Melt the coconut oil in a small pan, once melted stir in the sweet potato puree.

5. Pour the coconut oil and sweet potato mixture into the bowl with the dry ingredients and mix together well.

6. Spread the mixture evenly onto a large baking tray (you may need two) and bake in the oven for 25-30 minutes, stirring half way through.

7. Once the granola is browned, remove from the oven and leave to cool completely before transferring into an airtight container. It should last for a few weeks, if it is not eaten before then!

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