Coconut Sweet Potato Granola

Coconut Granola.JPG


1 medium sweet potato, shredded
3 cups of flaked coconut
1 tablespoon of melted coconut oil
1 tsp. vanilla extract (or more to taste)
1 cup of hemp seeds
1 cup of dried fruit (optional)
1/2 cup of pumpkin puree
A few drops Stevia to taste, or 1 ripe mashed banana (optional, but helps to sweeten)
1-2 drops doTERRA cinnamon essential oil (or 1 tsp. ground cinnamon) 
1-2 drops doTERRA ginger essential oil (or 1/2 tsp. ground ginger)


Preheat oven to 300 degrees.

Mix all of the ingredients in a bowl and divide the contents between two parchment paper-laden cookies sheets. 
*If using essential oils, melt the coconut oil and mix in the essential oils so they'll distribute more evenly)

Bake for 45 minutes or so (depending on your oven and how crispy you like your granola)

Check it at 30 to make sure it's toasting not burning. Toss contents to help it toast evenly. Then  put it back in the oven and check again in 10-15 minutes.

When it's crispy, take it out and allow to cool for 10-15 minutes. Break up any chunks into smaller pieces and store in an airtight container for up to a week (if you don't eat it all first!)

Serve with your favorite type of milk, with coconut yogurt, grassfed Greek yogurt, or sprinkle on your favorite smoothie bowl!