We're obsessed with sweet potatoes! We've been for awhile now and easily eat them every day, sometimes twice a day. It's hard to go wrong with such a nutrient dense, naturally sweet vegetable. Most of the time we try to have a huge container of steamed sweet potato cubes in our fridge to add to any meal - probably one of the few things we prep for a busy week ahead - but they're also great roasted or sauteed for a little extra crispness. Since our love for sweet potatoes only continues to grow, we decided to create a snack out of them with these Sweet Potato Ginger Granola Bars and we promise you'll be quickly obsessed with them too after you make this recipe!
This recipe is packed with nutrients from the sweet potatoes, including beta carotene, fiber, anti-inflammatory properties, and antioxidants that aid in keeping our digestive tract healthy. We also added in cinnamon, honey, and candied ginger to boost the anti-inflammatory and gut health properties. Because we’re so active, we love adding sweet potatoes to our daily diet to aid in post-workout muscle recovery. During an intense workout, you deplete muscle glycogen stores and the best way to replenish those stores and help you recover is to eat complex carbs post-workout, like sweet potatoes. Complex carbs are slow digesting and generally low glycemic which means they won’t cause a spike in your blood sugar and they’ll keep you satisfied for longer. Sweet potatoes are by far our favorite complex carb not only because they taste amazing, but we know they’re benefiting our workouts as well!
These granola bars are soft, a little chewy, and so satisfying. Plus, they're gluten-free, vegan, and sweetened with a little honey and a lot of sweet potatoes. All of that mixed with almond butter, gluten free oats, and shredded coconut make for a perfect snack to give you energy and curb midday sweet cravings. These Sweet Potato Ginger Granola Bars are definitely on the top of our list for healthy snacks to have on hand at all times.
Makes 12 Bars
1 c. steamed sweet potato/yam
1 c. unsalted almond butter
1 c. gluten free oats
1 Tbsp. honey
2 tsp. cinnamon
1/2 tsp. vanilla extract
1/4 tsp. salt
1/2 c. unsweetened shredded coconut
1/2 c. chopped candied ginger (omit if want refined sugar free bars; replace with 1-2 tsp ginger powder)
- Preheat your oven to 350 and line an 8x8 pan with parchment paper.
- To prepare your sweet potato, peel and chop a medium sweet potato into chunks and place in your steamer in a large pot. Bring water to a boil and steam until potatoes are soft and break easily with a fork. Measure out 1 cup of the steamed potatoes and add them to your food processor. Process until little to no chunks remain.
- Add remaining ingredients to your food processor except for the shredded coconut and candied ginger. Process until dough-like but not too smooth (want some texture!). Add the shredded coconut and candied ginger and process just to combine.
- Place the mixture in your pan and bake for 35 minutes until the top starts to brown and the center feels just firm to the touch. Let cool before cutting into 12 bars. Store in an airtight container and enjoy for breakfast, as a snack, or for dessert!