Sweet Potato Pie Oat Bars

I need to vent about college football for a minute. First of all, cannot believe we went into overtime against Wisconsin! That game was so low scoring, and the fact they came back at the very end to tie it up shocked me. Thank goodness we won in just one overtime. I don’t think I can handle many more overtime games this year (second one to date). But then both Kansas State (#1) and Oregon (#2) managed to lose their games. I’ve been hoping the Ducks would take the national championship for YEARS now, so that was most upsetting to me. I know a lot can still happen this coming weekend but it’s just a big implosion at the moment. And to think, if Ohio Sate was BCS eligible this year we may have been one of the top 4 right now. Ahh!! But let’s talk about food…

Originally this recipe was called granola bars. I changed it because normally granola bars are not made using an egg, and these bars are softer than even the softest, chewiest granola bar I’ve ever had. Hence oat bars. These would make for a great snack while driving long distance for Thanksgiving, like me. They are nutritious and will get your taste buds in the holiday spirit without ruining your appetite for the feast.

Don’t forget that November is Better Nutrition Month, so keep piling on the orange stuff on Thursday.

Two years ago: Secret Ingredient Sugar Cookies

SWEET POTATO PIE OAT BARS

Makes sixteen 1×8-inch bars

Ingredients:

1 cup oats

1/2 cup 100% whole wheat flour

1/4 cup wheat germ

2 Tbsp ground flax seed

1/4 cup brown sugar

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp allspice

1/8 tsp freshly grated nutmeg

Half 15 oz. can Princella sweet potatoes, drained, baked and pureed (about 1/2 cup)

1 egg

1 tsp vanilla extract

1/4 cup applesauce

1/4 cup honey

1/4 cup chopped pecans

Directions:

  1. Preheat oven to 350 degrees. Line an 8×8-inch pan with parchment paper, allowing some to hang out over the edges, and coat with nonstick spray.
  2. In a medium bowl, mix dry ingredients together.
  3. In a separate medium bowl, add the sweet potato and stir in egg, and vanilla. Mix well until smooth and lump free.
  4. Add honey and apple sauce to the sweet potato mixture and stir until well combined.
  5. Stir in dry ingredients until well moistened. Add the pecans and mix until distributed.
  6. Pour into prepared pan, and bake for 25-30 minutes or until set.
  7. Allow to cool for 5 minutes before removing from pan, using the extra amount of parchment paper to lift. Cut into bars.

Source: Adapted slightly from A Stool At The Counter.

Disclosure: I was sent two cans of Princella Sweet Potatoes from RMD Advertising to help promote Better Nutrition Month. I was not compensated for this post. Thoughts and opinions are my own.

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