Sweet & Salty AIP Granola

February 6, 2012


This recipe came about thinking about how can I satisfy my granola crving following an AIP protocol? because  I used to love the old Crunchy Banana Maple Granola, but I haven’t made that in years since I started following better nutrition choices. This is a great option for a quick breakfast, or for snacking while on a road trip. Granola by definition is grains, nuts and seeds, usually with a hefty dose of (probably processed) sugar. All a bunch of things that are not on this protocol. SO here you have a fantastic creation that's meant to nourish your mind, and body while tasting great.


Here's What you Need...



  • 2½ cups / 265 g peeled & shredded white sweet potato

  • 2½ cups / 175 g plantain chips or plantain strips

  • 2 cups / 90 g unsweetened coconut flakes (see notes)

  • 1 cup / 170 g shredded apple (about 2)

  • 5 oz / 150 g banana (about 1 medium, see notes)

  • ¼ cup / 60 ml maple syrup

  • 1 tbsp / 6 g ground cinnamon

  • Sea salt, to taste


  1. 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 apples. Don't worry about peeling them, just grate around the core. Add the apples to a measuring cup, then press down on the shredded apple over the sink to squeeze out any excess liquid. Squeeze the apple shreds in your hand to get rid of the last bit of moisture: when you're done, the apple will have reduced by half! Add the shredded apple to the mixing bowl, too.

  2. MIX: Add the banana, broken into a few pieces, to a mini food processor along with the maple syrup. Blend together until smooth. Sprinkle the cinnamon over the granola ingredients in the mixing bowl, then pour over the banana-maple mixture. Stir through with a spatula until everything is coated and 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.

  3. BAKE: Pop the baking sheet into the oven and cook for 30 minutes. Remove the tray from the oven and use a spatula to flip the granola over, letting it break into large chunks. Use the back of the spatula to flatten it down again, then return it to the oven to bake for another 20 minutes. Again, remove the tray from the oven and flip the granola, mixing it up so that the edges don't burn. Return to the oven to bake for another 20 - 25 minutes, stirring every ten minutes or so to break up into bite size clusters and prevent burning. Remove from the oven and allow to cool on the tray before transferring the granola to an airtight container.


You want to use the wide, flat unsweetened coconut flakes that are about an inch long here, like the pieces you can see in the first photo within the post. You don't want the finely shredded coconut, that will burn way too soon instead of toasting.

If you can, please weigh out your banana instead of just tossing a whole one into the mix. I know that sounds a little crazy, but the amount of sugar and moisture in this recipe will drastically affect the baking time, so in order to keep this recipe consistent, weighing the banana will help!





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