Sweet Potato, Oat & Almond Spiced Breakfast Bites

Matte Black Bowls
by Matte Black Bowls
12 bites
40 min

Before you get immediately put off by the idea of sweet potato in breakfast bites, believe me when I say you can’t taste it! Made of 3 easy layers: a soft base of cooked sweet potato and oats, a chewy date middle layer, and a crunchy oat topping. These natural bites are gluten free and refined sugar free, with a vegan option too, and they are super handy for grabbing in the morning or as an afternoon snack. The recipe looks long, but its mostly the same key ingredients repeated, and can be put together in 30 minutes! Hope you enjoy!

Sweet Potato, Oat & Almond Spiced Breakfast Bites
Recipe details
  • 12  bites
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Oat and Sweet Potato Base
  • 100g Oats (60g blitz into oat flour, 40g rough oats)
  • 200g Roasted Sweet Potato (or sweet potato puree)
  • 1 TSP Cinnamon
  • 1 TSP Mixed Spice
  • 5 TBSP Milk (any type)
  • 2 TBSP Honey or Agave
  • 2 TBSP Almond Butter
  • 1 Egg or flax seed
Chewy Date Filling
  • 80g dates (soaked in water unless they are medjool)
  • 50g Almonds
  • 2 TBSP Almond Butter
  • 1 TBSP Honey or Agave
  • Sprinkle of salt
Oat Crumble Toppings
  • 50g Oats
  • 2 TBSP Oil
  • 1 TBSP Honey
  • 1 TSP Cinnamon

Preheat the oven to 160 degrees, and line a 20x15cm baking tin.
Place 60g of Oats in a blender, and blitz for a minute to make oat flour. Add the roasted sweet potato cubes, cinnamon, mixed spice, milk, honey almond butter and egg, then blend until smooth. Mix in the rest of the oats by hand.
Spoon the mixture into the tin, and press down with a spoon to create an even bottom layer
Next make the sticky caramel filling. Blend the soaked dates (discarding the water) with the rest of the ingredients until smooth. Add this layer on top of the bottom layer in the tin, spreading it out evenly.
In a bowl, mix the oats with the oil, honey and cinnamon, then add this as a final layer to the tin, sprinkling a little extra cinnamon over the top.
Bake in the oven for 20-25 minutes until the top is golden and slightly crispy. Remove from the tin carefully, and allow to cool mostly before slicing into pieces
  • Note: this keeps well in a box at room temperature for 4-5 days
  • Pauline Pauline on Nov 26, 2020

    I am wondering if this sight is only for the very few with lactose intolerance and Celiac disease. Gluten and dairy are a very important source of protein and only less than 1% of population have a problem with dairy and gluten. But, it seems every recipe that I check out here is made for that 1%. Just wondering if I should unsubcribe??