Healthy Sweet Potato Bars with Oatmeal Whole Wheat Cookie Crust
Indulge in the wholesome flavors of these Healthy Sweet Potato Bars with Oatmeal Whole Wheat Cookie Crust, a guilt-free dessert or snack that's as satisfying as it is nutritious. Featuring a buttery, crumbly crust made from whole wheat flour, rolled oats, and coconut sugar, these bars are topped with a creamy and spiced sweet potato filling infused with maple syrup, cinnamon, and warming fall spices like nutmeg and ginger. Perfectly balanced between hearty and sweet, this recipe is naturally sweetened, packed with fiber, and uses nutritious ingredients like unsweetened applesauce and coconut oil. Whether served chilled for a refreshing treat or at room temperature for a cozy indulgence, these easy-to-make bars are a must-try for health-conscious bakers. Ready in just an hour, they make an ideal grab-and-go snack or a crowd-pleasing addition to your dessert table.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.75 cup Whole wheat flour
- 0.5 cup Coconut sugar
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Unsweetened applesauce
- 0.25 cup Melted coconut oil
- 2 cups Cooked sweet potato puree
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 2 Eggs
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 1 Non-stick spray or parchment paper
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper or lightly grease it with non-stick spray.
In a large bowl, combine the rolled oats, whole wheat flour, coconut sugar, baking powder, ground cinnamon, and salt.
Stir in the unsweetened applesauce and melted coconut oil until the mixture is well-combined and crumbly. Set aside 1/2 cup of this mixture for topping.
Press the remaining crust mixture firmly and evenly into the bottom of the prepared baking pan. Bake the crust for 10 minutes, then set aside to cool slightly while preparing the filling.
In a medium-sized bowl, whisk together the sweet potato puree, maple syrup, vanilla extract, eggs, ground cinnamon, nutmeg, ginger, and cloves until smooth and creamy.
Pour the sweet potato filling over the pre-baked crust and spread it out evenly with a spatula.
Sprinkle the reserved 1/2 cup of crust mixture evenly over the top of the filling for a crumbly topping.
Bake in the preheated oven for 30-35 minutes, or until the sweet potato filling is set and slightly golden on top.
Remove from the oven and allow the bars to cool completely in the pan. For best results, refrigerate the bars for at least 1 hour before slicing into 12 squares.
Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 113 mg | 5% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 20.4 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 277 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
