1 medium sweet potato

2 cups rolled oats

1/2 cup pepitas

1/2 cup almonds, roughly chopped

1/2 cup sunflower seeds

1/4 cup coconut oil, melted

1/4 cup Nectar Dark Native Bush Honey

Dried cranberries (or your fav dried fruit)

Nectar Jarrah Honey, to finish

Step one.

Air fry the sweet potato (whole, skin on) at 150°C for around 1 hour, or until completely soft. Allow it to cool slightly, so that its cool enough to handle, then scopp out the flesh and mash until smooth.

Step two.

Preheat the oven to 180°C. Add the mashed sweet potato to a large bowl with the oats, pepitas, sunflower seeds and almonds. Mix to combine.

Step three.

Pour over the melted coconut oil and Dark Native Bush Honey, then mix thoroughly until everything is evenly coated.

Step four.

Spread the mixture evenly over lined baking trays and bake for 40 minutes, turning it over about halfway through. As you turn it, break up the mixture into chunks to create wonderful crunchy granola clusters.

Step five.

Remove from the oven when beautifully golden and allow to cool completly - it will continue to crisp up as it cools.

Step six.

Once cool, mix through dried cranberries or your favourite dried fruitand store in an airtight container, ready to serve up for wonderfully easy, nutritious breakfasts. Serve with Greek yoghurt, fresh fruit and a generous drizzle of Nectar Jarrah Honey.

Why we love it:

Oats, almonds, pepitas and sunflower seeds provide a satisfying combination of fibre, plant-based protein and healthy fats, making this a great breakfast or snack.

The roasted sweet potato adds fibre, complex carbohydrates and beta-carotene, but its also what makes this granola taste so good. Roasting brings out the natural sweetness and creates a rich, slightly caramelised flavour that pairs beautifully with the Dark Native Bush Honey and toasted nuts.