Sweet Potato Oat Bars

Details

The inspiration for this recipe from The Eat-Clean Diet Recharged! came from a reader, Jeannie Sherin, who shared it with me wondering how it could be “Cleaned up.” The original recipe had way too much sugar in it. Here it is in a slightly less sugar-overdosed form that’s perfect for a breakfast pick-me-up.

Ingredients

• 1 Tbsp / 15 ml extra virgin olive oil
• 5 medium sweet potatoes, washed and trimmed of fibers (potatoes should be the same size)
• 4 cups / 950 ml oats (the 3- to 5-minute kind)
• ¾ cup / 180 ml skim milk soured with 1 Tbsp / 15 ml lemon juice
• ¼ cup / 60 ml finely ground flaxseed
• ½ cup / 120 ml natural maple syrup or raw honey
• 2 Tbsp / 30 ml pumpkin pie spice
• 2 Tbsp / 30 ml coconut oil
• ½ cup / 120 ml chopped dried fruits (raisins, dates, cherries and/or blueberries)
• ½ cup / 120 ml chopped raw unsalted nuts (almonds, walnuts and/or pecans)
• Pinch sea salt

Preparation

1. Preheat oven to 350ºF / 180ºC. Prepare a 9 x 13-inch (1-inch deep) baking dish by coating lightly with olive oil.
2. Prick sweet potatoes all over. Place in oven and bake until tender. Remove from oven and let cool. When cool enough to handle, remove potato peels and place flesh in large mixing bowl. Leave oven on and set heat to 400ºF / 200ºC.
3. Add all remaining ingredients to sweet potato mixture. Mix well.
4. Press into prepared baking pan. Bake for 30 to 35 minutes or until golden on top.
5. Remove from heat and let cool. Cut into squares.