This is perfect to use up any leftover sweet potatoes. Especially after Thanksgiving! No leftovers? No problem! Microwave a sweet potato for a fast fix!
Place the rolled oats and pumpkin seeds on a rimmed baking sheet and lightly toast them in the oven for about 8-10 minutes. Toss them halfway through to ensure even toasting. Watch carefully so they don't burn! Remove from oven and place in a mixing bowl. Add flax seed, nutmeg, cinnamon and salt. Mix to combine.
In another large bowl, mix the nut butter, sweet potato puree, brown sugar and maple syrup together. Add the oat mixture and stir until combined.
Add the cranberries and chocolate chips. Mix well.
Press the mixture into the bottom of a greased 8 x 8 baking pan. An easy trick is to grease the bottom of a metal measuring cup and use that to evenly press the mixture into the pan.
Sprinkle more chocolate chips on top and press them lightly into the top of the bars.
Bake at 400 for 12-15 minutes until lightly golden brown.
Store at room temp. Bars will soften with time, especially if covered tightly.
Notes
Stored at room temperature, these Sweet Potato Chocolate Chip Bars will soften. For a crispier outside, warm them back up in the oven. They are also freezable.
*If you're left sweet potato are already sweetened you can eliminate the brown sugar in this recipe.
Nutrition Facts
Healthy Oatmeal Chocolate Chip Bars
Amount Per Serving (1 g)
Calories 240
* Percent Daily Values are based on a 2000 calorie diet.