Wednesday, March 4, 2009

Sweet Potato Oatmeal Bars, from Julie's Kitchen

Adjust ingredients, and this recipe is free from all Top 8 Allergens! Enjoy!

5 medium-large sweet potatoes
2 tbsp cinnamon
2 tbsp extra light olive oil or canola oil (don’t use regular olive oil, flavor is too strong)
2/3 cup maple syrup
¾ cup orange juice
4 cups quick-cooking oats (use Gluten Free oats if needed)

Preheat oven to 400 degrees. Bake sweet potatoes (I cooked mine in the microwave). Scoop out the flesh and put in a large bowl. Add cinnamon, oil, maple syrup, orange juice, and oats. Mix well. Lightly grease a 9 x 13 baking pan. Pour mixture evenly into pan. Bake for 23 minutes. Let cool for 10 minutes. Cut into squares. Can store for up to 3 days in airtight container.

Note: These squares also freeze well. I wrapped them individually, then put them in a large freezer ziplock bag.

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