How to Make It
Preheat oven to 325°F.
In a large bowl, combine oats, nuts, flax seed (if using), salt, cardamom, cinnamon, and ground ginger.
Prick sweet potato all over with a fork, then microwave on high for 4-6 minutes, until tender. Cut in half to release steam and set aside to cool slightly. In a small bowl, combine egg white, oil and maple syrup, starting with 1/2 cup of maple syrup. Whisk together, then scoop the flesh of the sweet potato into the bowl; discard skin and mash the flesh into your liquid mixture with a fork. Mash and stir together until no large chunks of sweet potato remain.
Pour liquid mixture into oat mixture and use your hands to mix together until all the dry ingredients are coated in the wet. Taste a pinch of oats and decide if they’re sweet enough for you. If not, add as much as another 1/4 cup of maple syrup to the mixture, mixing with your hands to combine evenly.
Once you’re happy with the sweetness, line a baking sheet with parchment paper and spread granola in an even layer, gently pressing and spreading to create a lightly compacted layer of oats and nuts.
Transfer to preheated oven and bake, rotating halfway through to ensure even baking, for 45 to 55 minutes, until granola is golden brown and feels dry to the touch. Remove from oven and let cool.
Once cool, use your hands to break up the chunks as much or as little as you want. Keep in a tightly sealed container for up to a week.
For this recipe, we like to use pecan halves, hazelnuts (cut in half), slivered almonds, and even cashews, but you can use any combination of nuts, as long as they’re not already toasted.