Sweet Potato Granola Bars – VEGAN

I really really really enjoyed creating this recipe. I’ve been wanting to make nutty granola bars for a while, but wanted to make mine slightly different and add my own twist to them which is why I added sweet potato! The great thing about these is that you don’t actually need all the ingredients & you can play around with your own combinations. They are great for an on-the-go breakfast/snack and are low in refined sugars and contain slow release carbohydrates – keeping you fuller for longer and keeping those blood sugar levels under control!

Serves: 14

For nutritional information please click here!

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Ingredients:

  • 220g oats
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 40g coconut oil
  • 100g maple syrup (85ml)
  • 280-300g sweet potato, baked until soft then mashed (approx 1 large, 2 medium/small)
  • 45g nut butter (I used almond)
  • 55g mixed seeds (or any seeds of your choice)
  • 1 tsp vanilla essence
  • 30g chia seeds*
  • 20g ground flax**
  • 80g almonds (or pistachios/peanuts/mixed nuts)
  • 50g dairy free chocolate chips
  • Optional: additional seeds, goji berries, cocoa nibs, dried fruit, coconut flakes
  • Optional: 30g chocolate chips + 1 tsp coconut oil to drizzle over

**or hemp seeds… or a mix of both!

**not essential but please do add if you can

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Method:

  1. Preheat the oven to 180c and line a baking tray with lightly greased baking paper
  2. In a large mixing bowl, combine the oats, cinnamon and salt
  3. In a small pan, melt the coconut oil and maple syrup over a medium heat. Remove from heat when the mixture begins to show signs of bubbling
  4. Add the sweet potato, nut butter, 3/4 of the mixed seeds, vanilla essence, chia seeds, flax, half of the almonds and half of the chocolate chips to the bowl of oats and stir thoroughly until well combined
  5. Add warm maple syrup and coconut oil mixture to the bowl and stir in well
  6. Transfer contents of the bowl to the prelined baking tray and press down with your hands to make sure mixture is evenly distributed
  7. Sprinkle over the remaining 1/4 of mixed seeds, and half of chocolate chips and almonds over the top and gently pat down so they stick
  8. Bake for 15-20 minutes
  9. Remove from oven and allow to cool in baking tray for at least 15 minutes
  10. Transfer to a wire rack and allow to cool completely, for at least an hour
  11. If you are adding the optional chocolate, melt coconut oil and chocolate chips on a medium low heat in the microwave then drizzle over
  12. Place in freezer for 10 minutes, or until chocolate is set
  13. Remove and cut into bar size slices
  14. Enjoy as a quick breakfast on the go, mid afternoon snack, or whenever you feel like it!
  15. Store in fridge for up to 5 days
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Have you ever seen something so beautiful?!

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