Name: Pumpkin Spice Granola
Cook time: 1 h 20 min
Total time: 1 h 20 min
Ingredients: 2 ½ cups / 265 g peeled & shredded white sweet potato; 2 ½ cups / 175 g plantain chips or plantain strips; 2 cups / 90 g unsweetened coconut flakes (see notes); 1 cup / 170 g shredded apple (about 1 large); 1/2 cup / 120 ml pumpkin puree; ¼ cup + 2 tbsp / 90 ml maple syrup; 2 tbsp / 12 g ground cinnamon; 1 tbsp / 6 g ground ginger; 1 tsp / 2 g ground mace; 1/8 tsp ground cloves; Sea salt, to taste; 1 cup / 150 g unsweetened raisins

Pumpkin Spice Granola

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Author: Rachael Bryant / Meatified
Cook Time: 1 hour 20 mins
Total Time: 1 hour 20 mins
Yield: 1 1/3 lb / 590 g 1x

Ingredients

Scale

2 ½ cups / 265 g peeled & shredded white sweet potato
2 ½ cups / 175 g plantain chips or plantain strips
2 cups / 90 g unsweetened coconut flakes (see notes)
1 cup / 170 g shredded apple (about 1 large)
1/2 cup / 120 ml pumpkin puree
¼ cup + 2 tbsp / 90 ml maple syrup
2 tbsp / 12 g ground cinnamon
1 tbsp / 6 g ground ginger
1 tsp / 2 g ground mace
1/8 tsp ground cloves
Sea salt, to taste
1 cup / 150 g unsweetened raisins

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Instructions

SHRED: Preheat the oven to 325 F / 160 C with the rack in the center position. Peel and shred your white sweet potato using the coarse side of a box grater, then add the shreds to a mixing bowl. Add the plantain chips / strips to the bowl and use your knuckles to gently crush them: you want the plantain chips / strips to be broken down enough to work through the mixture but not be crushed to smithereens! The same kind of size as cornflakes is about what you’re aiming for. Add the coconut flakes to the mixing bowl, then use the coarse side of a box grater to shred the apple. Don’t worry about peeling, just grate around the core. Once you’ve grated out the apple, transfer it to a fine mesh sieve and, over the sink, press down on the shredded apple firmly to drain out as much of the juice as possible. Add the shredded apple to the mixing bowl, too.
MIX: Add the pumpkin, maple syrup, cinnamon, ginger, mace and cloves to the bowl. Stir through with a spatula until everything is evenly distributed through the granola mixture. Line a baking tray with a silicone baking sheet or parchment paper, then pour the granola mixture into the middle of the tray. Use a spatula to spread the granola mixture across the baking sheet in an even layer, pressing down on it firmly. Sprinkle with sea salt, to taste.
BAKE: Pop the baking sheet into the oven and cook for 30 minutes. Remove the tray from the oven and use a spatula to gently break the granola mixture into large chunks. Spread the granola mixture back out evenly across the baking tray and return to the oven. Bake for another 40 minutes, stirring every 10 minutes or so to break up the clusters and prevent burning at the edges.
COOL: Remove from the oven and allow to cool on the tray to further crisp up, then add the raisins and stir them through before transferring the granola to an airtight container. Will keep for at least a week.

Notes

You want to use the wide, flat unsweetened coconut flakes that are about an inch long here. They’re sometimes labelled as “coconut chips”. You don’t want the finely shredded coconut, as that will burn way too soon instead of toasting.

Find it online: https://meatified.com/pumpkin-spice-granola-aip/