Go Back
–+ servings
Print Recipe

Blueberry, Banana, and Sweet Potato Breakfast Bars

These moist blueberry, banana, and sweet potato bars have a hint of sweetness that will make you want seconds without feeling any guilt. You will be ready to face the day after eating several servings of fruits and veggies, protein, and healthy carbs.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast, Snack
Keyword: baked breakfast, banana bars, blueberry banana bars, blueberry bars, breakfast bars, healthy breakfast, homemade bars, homemade breakfast
Servings: 12 squares
Calories: 116kcal
Author: Michelle Kadera @The Happy and Wholesome Mommy

Equipment

  • 1 food processor
  • 1 lined 8x8 baking dish
  • 1 lined cookie sheet

Ingredients

Wet Ingredients

  • 1 cup cooked sweet potato or one sweet potato
  • 1 ripe banana frozen works great, also
  • ¼ cup applesauce
  • 2 tablespoons pure maple syrup honey will work, also
  • 1 teaspoon vanilla extract
  • 1 flax egg 3 tablespoons water + 1 tablespoon ground flaxseed
  • 2 tablespoons melted and slightly cooled coconut oil

Dry Ingredients

  • ½ cup almond flour
  • ¼ cup oat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon

Toppings

  • ½ cup fresh blueberries
  • ⅓ cup halved pecans

Instructions

  • Make the flax egg. Combine 1 tbsp ground flaxseed with 3 tbsp water. Wisk in a small bowl. Place in fridge for 15-30 minutes to thicken.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Heat the coconut oil in a microwave-safe bowl in 6-second increments. Give it a little stir after each microwave session. Once it is fully liquid, place it on the counter to cool slightly. *Only slightly melt it.
  • Place all of the wet ingredients into a food processor (including the flax egg and melted coconut oil), and blend until completely smooth. Transfer the mixture to a medium-sized bowl. *I usually place the coconut oil in last, right before blending to avoid it hardening.
  • Place all of the dry ingredients into the bowl with the wet. Give it all a stir until everything is incorporated. (Do not over mix).
  • Line an 8x8 metal or glass baking pan with parchment paper and then grease the parchment paper, as well.
  • Spread the batter evenly into the pan, making sure to get into all of the corners.
  • Time for the toppings. Press the blueberries and pecans into the top of the batter, one by one.
  • Bake for 35-40 minutes or until the middle comes out clean on a toothpick.
  • Let cool for about 10 minutes. Transfer the bars to a cutting board. (Do this by gently lifting up the parchment paper and carrying the cake over to the board). Cut into 9 even squares. Eat them warm or allow them to cool completely and then store them in an airtight container in the fridge.

Notes

To cook the sweet potato:  Preheat the oven to 400 degrees. Cut the washed sweet potato in half, lengthwise. Cover the halves in coconut oil and add them to a lined pan. Cook for 40 minutes, slipping halfway.
You can add additional toppings to the bars before baking. Some ideas are walnuts, chocolate chips, raspberries, and strawberries.
Maple syrup, honey, almond butter, and peanut butter are all great topping choices on a warm piece of baked breakfast bar. 

Nutrition

Serving: 1square bar | Calories: 116kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 43mg | Potassium: 117mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1586IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg