These granola bars are soft, a little chewy, and oh so satisfying. Plus, they're packed with nutrients from the sweet potatoes, including beta carotene, fiber, anti-inflammatory properties, and antioxidants that aid in keeping our digestive tract healthy. All of that mixed with almond butter, gluten-free oats, and shredded coconut make for a perfect snack to give you energy and curb midday sweet cravings.

Sweet Potato Ginger Granola Bars [Vegan, Gluten-Free]





  • 1 cup steamed sweet potato/yam
  • 1 cup unsalted almond butter
  • 1 cup gluten-free oats
  • 1 tablespoon maple syrup
  • 2 tablespoons cinnamon
  • 1/2 tablespoon vanilla extract
  • 1/4 tablespoon salt
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped candied ginger (omit if want refined sugar free bars; replace with 1-2 teaspoons ginger powder)


  1. Preheat your oven to 350°F and line an 8x8-inch pan with parchment paper.
  2. To prepare your sweet potato, peel and chop a medium sweet potato into chunks and place the chunks in your steamer in a large pot.
  3. Bring the water to a boil and steam the potatoes until they are soft and break easily with a fork.
  4. Measure out 1 cup of the steamed potatoes and add them to your food processor. Process them until little to no chunks remain.
  5. Add the remaining ingredients to your food processor except for the shredded coconut and candied ginger. Process this mixture until it's dough-like but not too smooth.
  6. Add the shredded coconut and candied ginger and blend them until just to combined.
  7. Place the mixture in your pan and bake it for 35 minutes until the top starts to brown and the center feels just firm to the touch.
  8. Let it cool before cutting it into 12 bars. Store the bars in an airtight container.