These naturally sweetened bars are filled with nourishing ingredients for a quick, on-the-go breakfast.

There’s nothing better than waking up to a chewy batch of protein-rich breakfast bars. Try making a big batch of these over the weekend and enjoy them for a grab-and-go snack during the week.

To make these cranberry breakfast bars, mix sweet potato purée with melted coconut oil, maple syrup, and eggs until they are well combined. In another bowl, sift almond meal, coconut flour, and baking soda together, then pour the dry ingredients into the sweet potato mixture and mix to form a batter.

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Spread the batter over a greased square baking pan and top with fresh cranberries. Bake until a toothpick inserted in the middle comes out clean, then let it cool before slicing into squares. Store in the refrigerator and enjoy for a portable breakfast or snack throughout the week!

Tip: If you don’t have fresh cranberries on hand, you can use dried cranberries instead. Just note that dried cranberries tend to be sweeter!

Felicia Lim

Sweet Potato Cranberry Breakfast Bars

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Total time:1 hr
30 mins

Cook Time:1 hr 20 mins 1 hour 20 minutes

Prep Time: 10 mins 10 minutes

Serves:16 bars

Sweet Potato Cranberry Breakfast Bars

Recipe by: Felicia Lim

These naturally sweetened bars are filled with nourishing ingredients for a quick, on-the-go breakfast.

Tools

• Large mixing bowl
• Medium mixing bowl
• 9-inch square baking pan
• Spatula

Ingredients

• 1 ½ cups sweet potato purée
• ¼ cup water
• 2 T coconut oil, melted
• 2 T maple syrup
• 2 eggs
• 1 cup almond meal
• ⅓ cup coconut flour
• 1 ½ t baking soda
• 1 cup fresh cranberries

Instructions

• Preheat the oven to 350°F.
• In a large mixing bowl, combine the sweet potato purée, water, melted coconut oil, maple syrup, and eggs. Stir until combined.
• In another bowl, sift the almond meal, coconut flour, and baking soda together, and mix well.
• Add the dry ingredients to the sweet potato mixture and mix well.
• Grease a 9-inch square baking pan with coconut oil and line the bottom with parchment paper.
• Transfer the batter to the prepared baking pan and use a wet spatula to smooth out the top and to fill out the corners. Press the cranberries on top.
• Bake for 30 to 40 minutes or until a toothpick inserted in the middle comes out clean. Let it cool completely before removing from the pan and slicing into squares.

Looking for Paleo ingredients? Here are a few we’d recommend:
Cold pressed coconut oil (Viva Naturals)
Almond meal (Barney)
Coconut flour (Nutiva)
Baking soda (Bob’s Red Mill)

(You’ll Also Love: Coconut Flour Cranberry Cookies Recipe)