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Sweet Potato Breakfast Bars

by Rachel Gaewski featured in Healthy Holiday Leftovers

Inspired by dishingdelish.com

Ingredients

for 9 servings

  • 1 ½ cups
    mashed sweet potato (375 g)
  • 5 tablespoons
    almond butter
  • ⅓ cup
    maple syrup (110 g)
  • ½ teaspoon
    vanilla extract
  • 2 ¼ cups
    rolled oats (180 g)
  • ½ teaspoon
    cinnamon
  • ½ teaspoon
    ground nutmeg
  • ⅓ cup
    slivered almond (25 g)
  • ⅓ cup
    shredded coconut (35 g)

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Preparation

  1. Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) square baking pan with parchment paper.
  2. In a large bowl, stir together the mashed sweet potatoes, almond butter, maple syrup, and vanilla until well combined. Add the oats, cinnamon, and nutmeg and stir until well combined.
  3. Transfer the mixture to the baking pan and spread in an even layer with a spatula.
  4. Bake for 20 minutes. Remove from oven and top with the slivered almonds and shredded coconut, pressing gently into the bars. Bake for another 10 minutes, until the coconut is lightly toasted.
  5. Let cool for 10 minutes, then slice into 9 bars.
  6. Enjoy!
 

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