These sweetpotato oat bars are made with staple pantry ingredients, low in sugar, and are great for an easy on-the-go snack, or even as a toddler breakfast bar!
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I came up with the concept of these sweetpotato oat bars made in a blender when I found myself with extra cooked sweetpotato mash.
We often microwave sweetpotatoes to serve to our dog, Tater, and I had about a cup leftover that I didn’t want to waste. A prime example of an easy leftover sweetpotato recipe.
Why We Love Sweetpotato Oat Bars
- Tasty without a ton of added sugars – We added a little bit of maple syrup, but nothing excessive. You can leave it out all together if you’d like!
- Great as a toddler breakfast bar – We often serve oatmeal, waffles with peanut butter and flax seeds, or cereal for breakfast. But these sweetpotato oatmeal bars work great as tasty, on-the-go toddler breakfast bars!
- Easy for on the go – Speaking of on the go, these are great as road trip snacks! They don’t fall apart and won’t leave crumbs.
- High in fiber – Each sweetpotato breakfast bar offers 3 grams of fiber and 4 grams of protein, great for keeping your belly full! These are great nutrients that picky eaters often lack. I like to serve this as a lunch snack for picky eaters, and you can omit the raisins or serve them on the side if needbe.
- Great for snacks and lunches – Not only can these be enjoyed as sweetpotato breakfast bars along with easy make ahead egg muffins, but they make for the perfect lunch box addition and easy snacks for toddlers!
Ingredients for Sweetpotato Oatmeal Bars
Here’s what you’ll need to make these sweetpotato oatmeal bars.
- oats – I recommend old-fashioned oats for some extra sturdiness.
- maple syrup – You can cater this to your taste buds, but if you follow the recipe with the recommended 1/3 cup, it’s not overly sweet.
- sweetpotato – Cooked and cooled with the mash scooped out.
- butter (or coconut oil) – This melted fat adds flavor and moisture to the sweetpotato oat bars.
- egg – I didn’t test with a flax egg, but I imagine it would work if you wanted to make vegan sweetpotato oat bars.
- flax seeds – We’re adding these for extra nutrition for young bellies. Flax seeds offer protein, healthy fats, and fiber, among several other micronutrients.
- vanilla – A subtle flavor!
- milk – The protein in the milk helps to moisten the ingredients and can improve the structure of these toddler breakfast bars, making them easier to hold.
- cinnamon – A natural pairing with sweetpotatoes, giving these a cozy, warming flavor and aroma.
- baking powder – Our magic leavening agent to help the bars rise.
- raisins – Raisins are an optional addition but I love to add them. You could also add chocolate chips, coconut flakes, dried cranberries, or other dried fruit options.
How to Make Sweetpotato Breakfast Bars
There is minimal prep work and dirty dishes with these easy sweetpotato breakfast bars!
All you do is just throw everything into your blender and let it blend. You could add the raisins if you like little pieces in them, but I prefer to add the raisins after they blend and then add them into the batter or on top in the baking pan.
Cater them to your toddler likings and these breakfast bars for toddlers won’t last very long!
Believe me, you’ll definitely love these sweetpotato oatmeal bars so much and want to make them for your weekly meal prep.
Fortunately, when I lack the energy to meal prep snacks, I rely on my favorite kid-friendly buys at Thrive Market – like almond flour chips, chicken and maple mini sticks and high protein cheese crisps.
Make sure to scroll down for the full recipe!
Let your bars cool completely, and you can then store them for up to 3 days at room temperature on the counter in an airtight container or ziplock bag.
Yes, these sweetpotato bars freeze beautifully. I like to wrap them individually in parchment paper so they don’t stick upon freezing. To reheat, microwave in 30-second interviews or reheat in the toaster oven/oven until bars reach desired consistency.
Yes! Canned sweetpotatoes are fine to use in this recipe since we are not using sweetpotato skin. If using canned, ensure that it is not sweetened, otherwise the final product may be too sweet. You also may want to add an extra Tbsp or two of oats alongside the canned sweetpotato puree.
You may enjoy some of these other recipes!
- Hemp protein bars
- Trail mix bars
- Nut free protein bars
- Healthy carrot cake bars
- No bake recipes for kids
- Healthy pumpkin blondies
- Instant pot sweetpotato casserole
- Preheat oven to 350 degrees. Spray an 8×8’’ baking dish with cooking spray or line with parchment paper.
- Combine all ingredients (except raisins) in a blender and blend until batter is smooth.
- Pour blended mixture into baking dish, topping with raisins, or other toppings of choice.
- Pour batter into baking dish, spreading it out evenly. Bake for 30-35 minutes or until center is cooked through and edges start to brown.
- Remove from oven and allow to cool completely, before slicing into bars.
- Store in tupperware container for up to 3 days.
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365 by Whole Foods Market, Organic Thompson Raisins, 8 Ounce
Spectrum Essentials Organic Ground Flaxseed, 24 Ounce (Pack of 1)
BetterBody Foods Organic Virgin Coconut Oil — Cold-Pressed and Unrefined Coconut Oil, Medium Temperature Cooking Oil, Great Alternative To Butter, Light Coconut Flavor and Aroma, 56 Ounce
Organic Maple Syrup - 32 Oz. Jug - 100% Pure Canadian Maple Syrup - Small Family Farm Sourced - Grade A: Amber Rich Taste - Non-GMO, Healthy and Gluten-Free
Amount Per Serving: Calories: 178Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 108mgCarbohydrates: 25gFiber: 3gSugar: 9gProtein: 4g
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