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!
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 (optional)
- 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
Method:
- Preheat the oven to 180c and line a baking tray with lightly greased baking paper
- In a large mixing bowl, combine the oats, cinnamon and salt
- 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
- 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
- Add warm maple syrup and coconut oil mixture to the bowl and stir in well
- Transfer contents of the bowl to the prelined baking tray and press down with your hands to make sure mixture is evenly distributed
- 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
- Bake for 15-20 minutes
- Remove from oven and allow to cool in baking tray for at least 15 minutes
- Transfer to a wire rack and allow to cool completely, for at least an hour
- If you are adding the optional chocolate, melt coconut oil and chocolate chips on a medium low heat in the microwave then drizzle over
- Place in freezer for 10 minutes, or until chocolate is set
- Remove and cut into bar size slices
- Enjoy as a quick breakfast on the go, mid afternoon snack, or whenever you feel like it!
- Store in fridge for up to 5 days

Have you ever seen something so beautiful?!