
Servings: Bars
Ingredients
- 2 cups gluten-free rolled oats
- 1 cup almond butter or other nut butter
- 1 cup sweet potato (this is approximately 1 large one)
- ¾ cup dried cranberries (optional)
- 4 tbsp Wedderspoon Official honey (or maple syrup!)
- ⅓ cup raw pumpkin seeds
- 3 tbsp ground flaxseed meal
- 2 tsp cinnamon
- ¾ cup dairy-free chocolate chips
- ½ tsp sea salt
Instructions
- Preheat oven to 400 and line an 8 x 8 baking pan with parchment paper (hint, rub some oil on inside the baking dish before laying down the parchment paper, so that it will stick!).
- Prepare your sweet potato. You can roast it in the oven, OR, do it in the microwave! I always do it in the microwave to save time.
- In one medium bowl, add the rolled oats, pumpkin seeds, flax seed, cinnamon, and salt. Mix with a spoon and set aside.
- In a blender, add the following ingredients: sweet potato, honey (or maple syrup), and almond butter.
- Blend until nice and smooth.
- Next, pour the blender contents into the bowl with the dry ingredients and mix well.
- Fold in the cranberries and about 1/2 of the chocolate chips (reserving some to sprinkle on top before baking!).
- Scoop mixture into the baking pan, and using a spatula, flatten evenly.
- Sprinkle remaining chocolate chips on top.
- Bake for 12-13 minutes.
- Once cooled, slice into 12 bars.
- These are best kept in the fridge in a glass container for up to one week.
Rate & review
SELECT A RATING and tell me what you think!
Response
Amazing! Can you freeze these and heat up in the oven later?