Sweet Potato Oat Breakfast Bars
Oat bars are such an easy grab ‘n go breakfast option. I’m always looking for things that don’t take too much effort, especially recipes that don’t require expensive ingredients. There are so many ways to customize them too. Add some fruit (I love apples or pears), add nuts, add chocolate chips, maybe add in some collagen or other protein powder to get an extra protein boost.
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
10
Serves: 8-10
Ingredients
- 3 cups3 cups3 cups Rolled Oats
- 1.5 cups1.5 cups1.5 cups Sweet Potato, mashed (see notes)
- 222 Eggs, large (or 2 flax or chia eggs if vegan)
- 1 cup1 cup1 cup Organic Oat Milk, or milk of choice
- 1 Tbsp1 Tbsp1 Tbsp Ground Cinnamon
- 1/4 tsp1/4 tsp1/4 tsp Sea Salt
- 2 tsp2 tsp2 tsp Vanilla Extract
- 1/4 cup1/4 cup1/4 cup Pure Maple Syrup, (see notes)
- 1/4 cup1/4 cup1/4 cup Chia Seeds, (optional)
- 1/4 cup1/4 cup1/4 cup Semi-Sweet Chocolate Chips, or other mix-ins like nuts, chopped apples, etc (optional)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375°F.
- In a large bowl, mix mashed sweet potato with rolled oats. Use your hands to make sure they are combined well.
- In a separate bowl, combine the rest of the ingredients (except for the optional mix-ins) and mix well.
- Add the wet mixture to the sweet potato/oat mixture and stir to combine.
- Add in your optional mix-ins and combine.
- Grease a 12-inch cast iron skillet with coconut oil or ghee.
- Pour mixture into skillet, using your hands or a silicone spatula to spread evenly.
- Bake for 30 minutes or until firm and lightly browned. The edges should be coming in from the sides of the skillet.
- Allow to cool, then cut into bars.
- ENJOY!
Notes
For a quick mashed sweet potato, you can follow this recipe this recipe to cook them in the Instant Pot, then peel and mash. Otherwise you can make the sweet potatoes in advance or used canned! // These bars are not too sweet. If you want a sweeter option, then feel free to increase the maple syrup to 1/2 cup instead. // The bars will keep in the fridge for up to 1 week, or in the freezer for up to 3 months.
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My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Dairy Free FODMAP Free Gluten Free Nightshade Free Nut Free Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 190 |
| Fat: | 5 g |
| Carbohydrates: | 32 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 112 mg |
| Fiber: | 6 g |
| Sugars: | 17 g |
| Calculated for total recipe. | |
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