How long does sweet potato granola bars [vegan, gluten-free] take to prepare?

Most appetizers take 15-30 minutes to prepare, depending on complexity.

Can I make sweet potato granola bars [vegan, gluten-free] ahead of time?

Yes, many appetizers can be prepared ahead and served cold or quickly reheated.

Can I make sweet potato granola bars [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is sweet potato granola bars [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does sweet potato granola bars [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

10 years ago

Sweet Potato Granola Bars
[Vegan, Gluten-Free]

TP By: Teffy Perk

Author Bio

Teffy Perk is all about inspiring the happiest and healthiest you through delicious and wholesome foods. Eating... Read More

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Sweet Potato Granola Bars [Vegan, Gluten-Free]

These deliciously yummy sweet potato granola bars are the perfect way to start your day or a quick snack when you're feeling run-down. They have an amazing balance of creamy and crunchy. The tahini, almond butter, and coconut oil make it stay together and also give it a delicious taste... Read More

Ingredients You Need for Sweet Potato Granola Bars [Vegan, Gluten-Free]

For the Dry Ingredients:

1 cup activated buckwheat groats
1/2 cup hazelnuts
1/4 cup pistachios
1/4 cup walnuts
1/4 cup pecans
1/4 cup chia seeds
1/4 cup goji berries
1/2 cup pumpkin seeds (pepitas)

For the Wet Ingredients:

1 1/4 cup sweet potato
1/4 cup hulled tahini
1/2 cup almond butter
1/4 cup coconut oil, melted
2 tablespoons maple syrup
1/4 teaspoon cinnamon
3 cardamom pods, seeds crushed
A pinch of salt

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How to Prepare Sweet Potato Granola Bars [Vegan, Gluten-Free]

Add the nuts into a food processor and break them down into crunchy pieces. Set aside in a large bowl with the buckwheat, chia seeds, pumpkin seeds, and goji berries.
Boil water in a pot and add a steamer basket.
Chop the sweet potato into pieces (leave the skin on) and add to the steamer basket and steam for about 10 minutes (the smaller the pieces, the quicker it'll cook).
When the sweet potato is nice and tender, add to a food processor and pulse into a creamy mash.
In another bowl combine the rest of the wet ingredients and whisk until combined. Add the sweet potato mash and mix until it's all combined. It should be a gorgeous and fragrant color now (beware not to eat the whole thing as is while taste testing). If the wet ingredients are too hard, you could lightly melt on a saucepan on low heat. You don't want to bring it to a boil here, it's just so everything combines.
Line a baking tray with parchment. Add your caramel-like wet mixture to the large bowl with the dry ingredients, mix, and add to the baking tray. Use a spoon to smooth it out.
Place in the fridge or freezer for about 20 minutes and cut into bars. Store in the fridge.