Sweet potatoes are so good in baked goods. I love the sweet fall flavor they add. These Sweet Potato Oatmeal Chocolate Chip Bars (vegan and healthy) are a delicious way to utilize sweet potatoes in baking.
These bars are so easy to make, you just need one bowl and no mixer is required. They are also made with healthier ingredients and less sugar than most desserts.
I am obsessed with sweet potatoes! For more yummy sweet potato recipes try my sweet potato banana bread or my sweet potato oatmeal cookies.
Let's get into the recipe.
Why you'll love this recipe
- It easy to make and made in one bowl.
- Thanks to wholesome ingredients like oats, oat flour and almond butter these bars are healthy for you.
- It is plant based, vegan, gluten free and dairy free.
- It is full of healthy fats and fiber.
Ingredients for sweet potato chocolate chip bars
- sweet potato
- coconut sugar
- maple syrup
- almond butter
- plant milk
- coconut oil
- oat flour
- rolled oats
- salt
- chocolate chips
- baking powder
- cinnamon
See recipe card for quantities.
Instructions
1.) Add all wet ingredients to a bowl and mix. Pour in dry ingredients and mix. Lastly fold in chocolate chips.
2.) Add batter to an 8x8 baking dish lined with parchment paper.
3.) Bake at 350 degrees for 20-25 minutes.
4.) Let cool, slice and enjoy.
Substitutions
- Almond butter - can be subbed with another nut or seed butter. I do not recommend using tahini because it is too liquidy.
- Chocolate chips - You can omit chocolate chips or sub them with nuts
- Maple syrup - can be subbed with honey
- Coconut sugar - could be subbed with brown sugar.
- Oat flour - I do not recommend subbing the oats or flour.
- Sweet potato - could be subbed with banana or pumpkin but of course than these would not be sweet potato bars.
- Flax eggs - can be subbed with real eggs.
Storage Instructions
The extra bars can be stored in a sealed container in your fridge for up to 4 days or you can freeze them for up to 3 months.
Recipe FAQ
Oats are naturally gluten free, however some oats can be cross contaminated. If you have celiac make sure to buy certified gluten free oats.
Sweet potatoes are considered a low glycemic food thanks to the fiber they have.
A flax egg is a vegan egg substitute made with ground flax seeds and water.
Recipe Pro-Tips
Make sure you let the bars cool before cutting into them. Otherwise they will be crumbly. Letting them cool lets the ingredients set.
I don't suggest using canned sweet potato because it will be very watery.
Other healthy treats to try
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Sweet Potato Oatmeal Chocolate Chip Bars (vegan and healthy)
Ingredients
Wet ingredients
- 2 flax eggs 2 tablespoon ground flax seeds + 5 tablespoons water
- ½ cup mashed and cooked sweet potato
- ¼ cup coconut sugar
- ¼ cup maple syrup
- ½ cup almond butter
- 1 teaspoon vanilla extract
- ¼ cup melted coconut oil
- ¼ cup plant milk
Dry ingredients
- 1 ½ cups rolled oats
- 1 ¼ cups oat flour
- 1 teaspoon baking powder
- pinch salt
- ¾-1 cup chocolate chips
- 1 teaspoon cinnamon
Instructions
- Make your flax eggs by mixing flax with water. Let sit for at least 5 minutes until thickened.
- Preheat oven to 350 degrees.
- Add all wet ingredients to a bowl and mix until just combined. Pour in dry ingredients except for chocolate chips. Mix again until just combined. Lastly fold in chocolate chips.
- Pour dough and spread evenly into an 8x8 baking dish lined with parchment paper.
- Bake bars for 20-28 minutes. I baked mine for 25 minutes, a knife should come out mostly clean when finished cooking.
- Let bars cool for 15 minutes, slice and enjoy. Store the leftover bars in a sealed container in your fridge for up to 5 days, or in your freezer for months.
Max says
So good!! What is the best way to thaw out after freezing?!
Kristi says
Hi Max, glad you liked the recipe. I usually microwave mine for about 30 seconds. You could also let it sit out for about an hour or 12 hours in the fridge.
Maria says
Can I use regular eggs instead of flax eggs? Is it 1:1? Thank you!
Kristi says
Hi Maria, yes this should be a 1:1 sub.
Jennifer says
Hi! Can you double this recipe into a 9x13 pan? Changes to cooking time?
Kristi says
I would think so but I am not sure on cooking time. You would have to keep checking it until a tooth pick/knife comes out clean.
Me says
How do you cook sweet potatoes ?
Thanks.
Kristi says
I baked mine at 400, cooking time will vary based on your oven.
Gloribel Diaz says
New family favorite! The recipe was easy to follow and make. They are addicting! We will be making these again.
Kristi says
Thank you Gloribel!
Dawn says
These are amazing!
Crystal C says
Are these supposed to be stored in the fridge?
Kristi says
Yes or the freezer
Katrina says
I made this tonight and would try it again, with a couple small adjustments. My daughter is allergic to coconut, but I always try recipes as written the first time around. Next time, I'll substitute applesauce for the oil and add a touch of cinnamon (I know not everyone can tolerate it.). The texture was great; moist & a little chewy!
Kristi says
Thanks Katrina!
Diana R says
These took really waaaayyyyy long to cook. still cooking and it’s almost been an hour.
Any thoughts on what we did wrong?
Kristi says
Hi Diana, it seems like you may have subbed out an ingredient or measured incorrectly. I have made these many times and so have my readers so I know the recipe works if followed correctly. Sorry you had issues!
Kim O says
I really like this recipe. I made it using applesauce instead of oil. You only need a small piece to satisfy the cravings for sweets. I am going to try to freeze it. Next time I am going to add some spices. Thanks for the recipe!
Kristi says
Thank you for trying and reviewing kim!