Taro Granola (Vegan)

Start your day off with this perfect Taiwanese-American fusion! This granola is inspired by Taro Milk (芋頭牛奶), a very popular drink in Taiwan and something I grew up drinking.

Knowing that potatoes/sweet potatoes are often used as a binder for granola, I figured taro must work as well. The result is a crispy, toasty granola with a mild vanilla undertone from the taro. As you eat it, the taro flavors slowly infuse with the milk to become taro milk!

Taro Paste

By itself, taro flesh usually has a white or pale pink color. To get the familiar purple color, you can to add some purple sweet potatoes. Pictured above are Okinawan Hawaiian Purple Sweet Potatoes.

Taro Granola (Vegan)

5 from 1 vote
Recipe by George L. Course: BreakfastCuisine: Taiwanese, AmericanDifficulty: Easy


Prep time


Cooking time




  • Taro Paste
  • 1 small -medium Okinawan (Purple) Sweet Potato

  • 3 lb. fresh taro

  • Wet Ingredients
  • 1/2 cup Taro Paste

  • 3 tablespoons maple syrup

  • 2 tablespoons vegetable oil

  • Dry Ingredients
  • 1.5 cups rolled oats

  • 1/4 cup raw almonds

  • 1/2 cup raw pecans

  • 1/4 cup raw walnuts


  • Wrap the Purple Sweet Potato (whole, unpeeled) in aluminum foil and roast it in a 400 degrees F (204 C) oven for 50 minutes to an hour, or until tender to a parring knife. Once it’s done, take it out and let cool.
  • Wash and peel the Taro. Roughly chop the taro into large cubes and cook them in boiling water until tender, around 25-30 minutes. Once it’s done, pour out the water and let cool.
  • Preheat the oven to 350 degrees F (176 C). Mash the Purple Sweet Potato and the Taro with a fork and combine the two purees. Mix well.
  • Prepare the dry ingredients by mixing rolled oats, almonds, pecans, and walnuts.
  • Prepare the wet ingredients. In a small-medium sized pot, heat up the vegetable oil on low heat. Add the taro paste and maple syrup, and whisk to combine. Cook for one minute and set aside.
  • Thoroughlly combine the dry ingredients and the wet ingredients. Spread the mixture to a one-sheet thickness on a parchment-lined baking tray. Bake for 30-33 minutes total — gently stir the granola at the half-way point (about 15 minutes in). A good way to tell when the granola is done is by feeling the middle — the middle will be the last part to dry up / harden. After baking, let the granola cool for at least 15 minutes before packing it into a glass jar.


  • I used a three-nut mix of almonds, pecans, and walnuts, but you can use any type of nuts you prefer.
  • Stirring at the halfway point of baking helps break up the granola. If you like more chunks in your granola, stir more gently so the granola sheets stay more intact.
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2 years ago

Omg okkk I see u taro 👀 💜