These oatmeal banana almond breakfast bars with chocolate sweet potato icing are a breakfast lover’s dream come true! They’re vegan, gluten-free, and refined sugar-free, and are perfect for your morning meal or as an afternoon power snack.
- 2 3/4 cups rolled oats, divided
- 1/2 cup raw almonds
- 2 tablespoons virgin coconut oil
- 2 tablespoons chia seeds
- 1/2 cup pitted Medjool dates (about 6- as soft and fresh as possible)
- 2 large over-ripe bananas, roughly chopped
- 1/4 teaspoon fine sea salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup non-dairy milk
Sweet Potato Icing
- 2 cups diced peeled sweet potato (from 1 large sweet potato)
- 1/4 cup cocoa
- 2–3 tablespoons maple syrup, to taste
- 1 tablespoon sunflower seed butter or almond butter
- 1 tablespoon virgin coconut oil
- Pinch of fine sea salt
- Line a 8×8-inch square baking dish with parchment paper with enough overhang to lift the bar out after baking. Preheat the oven to 350 degrees Fahrenheit. Add 2 cups of rolled oats and the almonds to a food processor fitted with the ‘S’ blade. Process until a meal forms. Add the coconut oil, chia, dates, bananas, sea salt, cinnamon, vanilla, and milk. Process until smooth. Finally, pulse in the remaining 3/4 cup of oats.
- Transfer the batter into the prepared baking dish and bake for 18 minutes. Remove from the oven and allow it to cool in the dish for around 15 minutes before transferring it onto a wire rack to cool fully. Wash the bowl and blade of the food processor, as you’ll be needing it again for the icing in the next step.
- While the bar is baking, you can prepare the chocolate sweet potato icing! Place the sweet potato in a steamer basket over a pot of water and steam until very tender, 15-20 minutes. Allow it to cool slightly before transferring into the food processor fitted with the ‘S’ blade. Add the cocoa, maple syrup, sunflower seed butter, coconut oil, and salt. Process until VERY smooth, pausing to scrape down the sides of the bowl every so often. It will take a few minutes to achieve the correct consistency: You want it to resemble a chocolate buttercream in texture. 🙂 Taste and add additional maple syrup, if desired. I found 3 tablespoons to be the perfect amount.
- Finally, frost the bar and slice into 9 squares. Store in an airtight container in the fridge for a week. Remove a bar from the fridge ten minutes before enjoying to allow it to warm up slightly.
In the case of nut allergies, feel free to use raw sunflower seeds instead of almonds.
- Category: Breakfast
- Method: Bake
Keywords: vegan banana oatmeal almond breakfast bars