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Sweet Potato and Almond Breakfast Bars
Original recipe: 12 servings · Prep: 15 min · Cook: 30 min · Total: 45 min
By PowerProteinPlates Editorial TeamPublished May 5, 2026 | Updated Jul 22, 2026
American
45 mins
gluten-freehigh-proteinmeal-prep-friendlyeasy-recipeswhole-foodsbreakfastsnack-ideas
Sweet Potato and Almond Breakfast Bars with measured ingredients, 45-minute timing, 12-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
15 min
Cook
30 min
Total
45 min
Servings
12
Difficulty
easy
Cuisine
American
Ingredients
Servings
12
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1 1/2 cups almond flour
- 1/2 cup rolled gluten-free oats
- 1/4 cup natural, unsweetened almond butter
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup chopped almonds (optional for extra crunch)
- 2 tbsp chia seeds (optional for fiber and omega-3 boost)
Instructions
-
Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving overhang for easy removal.
-
In a large bowl, mix mashed sweet potato, almond butter, honey or maple syrup, eggs, and vanilla extract until smooth and well combined.
-
In a separate bowl, whisk together almond flour, gluten-free oats, ground cinnamon, baking soda, and salt.
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Gradually fold dry ingredients into wet ingredients until fully incorporated.
-
If desired, fold in chopped almonds and chia seeds for added texture and nutrition.
-
Evenly spread batter into the prepared baking pan and gently press down.
-
Bake for 25-30 minutes or until edges are golden and a toothpick inserted in the center comes out clean.
-
Allow bars to cool in the pan for 10 minutes, then lift out using the parchment paper and transfer to a wire rack to cool completely.
-
Cut into 12 bars once cooled and store in an airtight container. Refrigerate up to 1 week or freeze up to 1 month.
-
Enjoy these high-protein, gluten-free breakfast bars as a nutritious morning meal or convenient snack anytime!
Frequently Asked Questions
- Can I meal prep Gluten-Free Sweet Potato and Almond Breakfast Bars?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more egg or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Gluten-Free Sweet Potato and Almond Breakfast Bars before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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