This is my perfect chewy fall treat—Sweet Potato Oat Bars topped with whipped cinnamon honey butter frosting. These bars are a melt-in-your-mouth delicacy filled with a delightful blend of flavors, all without any refined sugar. They’re also completely gluten and dairy-free, making them a great option for anyone and everyone. And the best part, you don’t even have to turn on your oven to make them! 🧡🍁
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How To Make Sweet Potato Oat Bars
You know those dreamy desserts you crave all the time? Soft, chewy, dense, moist, melt in your mouth, extra sweet & flavorful—these Sweet Potato Oat Bars are that! Don’t be fooled by the sweet potato—it enhances the moist density of this treat and adds in the fall twist we’re all looking for this time of year. They make clean eating easy because they’re so delicious!
Ingredients For The Sweet Potato Oat Bars
- 1 Sweet Potato
- 1/2 Cup Pecans
- 1 Cup Oats
- 1/2 Cup Dates pitted
- 1/2 Cup Honey or Maple Syrup
- 1 Tablespoon Cinnamon
- 1 Teaspoon Salt
Whipped Cinnamon Honey Butter Frosting
- 1/2 Cup Coconut Oil
- 1/4 Cup Honey
- 1/4 Cup Nut Milk
- 1 Tablespoon Cinnamon
- 2 Teaspoon Xanthan Gum
Sweet Potato Oat Bars Step-By-Step
To start, bake your sweet potato ahead of time or microwave it for convenience (this is usually what I do). If you are going to bake it—you’ll want to wrap the sweet potato in tinfoil and bake in the oven at 425°F for about 45 minutes. If you want to microwave the potato, poke holes in it with a fork then microwave for 5-10 minutes (or until the sweet potato is soft enough to blend). In a blender or food processor, combine the soft sweet potato, pecans, oats, dates, honey, cinnamon, and salt. Blend everything together until you achieve a smooth, paste-like consistency.
Next, oil the bottom of a pan and press the paste into the bottom to form the base of your bars. Place the pan in the freezer while you prepare the frosting. For the coconut oil whipped honey butter frosting, mix together coconut oil, honey, nut milk, cinnamon, and xanthan gum in a medium bowl. Use a mixer to whip the frosting until it becomes fluffy—this should take about two minutes.
Remove the base from the freezer and spread the frosting evenly over the top. Chill the bars in the refrigerator for about an hour to set. Once chilled, cut them into squares and sprinkle with pecans or cinnamon for an extra touch of flavor. Serve and enjoy!
Sweet Potato Oat Bar Ingredient Alternatives
Nuts and Seeds: Instead of pecans, try using almonds, walnuts, or pumpkin seeds for a different nutty flavor. For a nut-free option, consider using sunflower seeds or shredded coconut.
Dried Fruits: Replace the dates with golden raisins, dried cranberries, apricots, or figs for a variation in sweetness and texture.
Frosting Options: Use almond butter or cashew butter instead of coconut oil for a creamier consistency in the frosting.
Sweeteners: If you prefer a sweeter taste, you can add more honey or maple syrup, or coconut sugar.
Additional Flavorings: Experiment with different spices such as nutmeg, ginger, or allspice to add depth to the flavor profile of your bars.
These alternative ingredients offer versatility and allow you to create a Sweet Potato Oat Bar that suits your taste preferences and dietary needs!
Frequently Asked Questions
Yes, Sweet Potato Oat Bars are a healthy treat. These are made with wholesome ingredients and are free from refined sugar. Sweet potatoes are rich in vitamins and minerals, while oats provide fiber and essential nutrients. The bars are also gluten-free and dairy-free, making them suitable for a variety of dietary needs.
Absolutely! I know not everyone is a fan of sweet potato. Some other options include pumpkin, banana, or carrots! You can also adjust the sweetness by using more or less honey or maple syrup. You can also add your favorite nuts, seeds, or dried fruits for added texture and flavor. Additionally, you can experiment with different spices to create unique variations of the bars.
I typically like to store these Sweet Potato Oat Bars in the freezer. They last a long time when they’re frozen. If you’re looking to eat them up within that week, Sweet Potato Oat Bars should be stored in an airtight container in the refrigerator.
Yes, you can make Sweet Potato Oat Bars ahead of time. They are a great make-ahead treat and can be stored in the refrigerator or freezer for later use.
Yes, Sweet Potato Oat Bars are suitable for vegan, gluten-free, and dairy-free diets. They can also be made nut-free by omitting the pecans or using a different nut or seed butter in the frosting.
More Healthy No-Bake Desserts
Date Snickers
Date sweetened, ice cream & peanut butter filled, chocolate coated Date Snickers Bars. They’re a real life dream. Truly, I can’t believe how much I love these tiny bites of heaven!
Date Bark
Featuring a luscious caramel-like texture from the dates, a decadent nut butter caramel, and a layer of refined sugar-free chocolate sprinkled with salt, this treat is an absolute game-changer.
PB Bars
My 5-Ingredient Peanut Butter Chocolate Rice Crispy Bars are a heavenly combo of my two favorite things—peanut butter & chocolate. They’re gooey, perfectly sweet, refined sugar free treats!
Enjoy!
Not only are these bars a delicious fall treat, but also offer a range of health benefits. This recipe is rich in vitamins, minerals, healthy fats, and fiber. So enjoy these bars as a nutritious snack or dessert that will satisfy your sweet tooth without compromising your health goals!
Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy 🍠🧡
Sweet Potato Oat Bars
Ingredients
- 1 Sweet Potato
- 1/2 Cup Pecans
- 1 Cup Oats
- 1/2 Cup Dates pitted
- 1/2 Cup Honey or Maple Syrup
- 1 Tablespoon Cinnamon
- 1 Teaspoon Salt
Coconut Oil Cinnamon Honey Butter Frosting
- 1/2 Cup Coconut Oil
- 1/4 Cup Honey
- 1/4 Cup Nut Milk
- 1 Tablespoon Cinnamon
- 2 Teaspoon Xanthan Gum
Instructions
- To start, bake your sweet potato ahead of time or microwave it for convenience (this is usually what I do). If you are going to bake it—you’ll want to wrap the sweet potato in tinfoil and bake in the oven at 425°F for about 45 minutes. If you want to microwave the potato, poke holes in it with a fork then microwave for 5-10 minutes (or until the sweet potato is soft enough to blend).
- In a blender or food processor, combine the baked sweet potato, pecans, oats, dates, honey (or maple syrup for a vegan option), cinnamon, and salt. Blend everything together until you achieve a smooth, paste-like consistency.
- Next, oil the bottom of a pan and press the paste into the bottom to form the base of your bars. Place the pan in the freezer while you prepare the frosting.
- For the coconut oil whipped honey butter frosting, mix together coconut oil, honey, nut milk, cinnamon, and xanthan gum in a medium bowl. Use a mixer to whip the frosting until it becomes fluffy—this should take about two minutes.
- Remove the base from the freezer and spread the frosting evenly over the top. Chill the bars in the refrigerator for about an hour to set. Once chilled, cut them into squares and sprinkle with pecans or cinnamon for an extra touch of flavor. Serve and enjoy!
The whipped honey butter is unbelievable. I keep these frozen as a treat! The best! Thanks for sharing!
Of course Caroll! Thank you—I’m so happy you loved them!!