There’s just something about sweet potatoes that makes me feel homey. Maybe it’s because my grandma used to roast them with cinnamon every fall, and the scent would wrap around our whole kitchen like a big warm hug. Today, I’m bringing that nostalgia into a Maple Cinnamon Sweet Potato Breakfast Bars recipe that’s soft, cozy, and perfect for busy mornings—or let’s be real, snacking all day.

These breakfast bars have become my go-to for meal prepping a healthy treat that tastes like dessert but fuels you like a champ. You’ll love how naturally sweet, spiced, and nutty they are. I always make a double batch because they disappear. Let’s dive in!

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Overview of Recipe Content

Maple Cinnamon Sweet Potato Breakfast Bars are the ultimate cross between a soft-baked oatmeal bar and a sweet potato muffin—only easier and healthier. These are great for breakfast on the go, a pre-workout snack, or a wholesome dessert.

Why You’ll Love These Bars

Naturally sweetened with maple syrup and sweet potato
Vegan & gluten-free (just use certified GF oats!)
Super moist, chewy texture with a subtle crunch from nuts
Make-ahead friendly—perfect for meal prep

What It Tastes Like

Think pumpkin spice meets oatmeal cookie, with a maple twist. It’s chewy, warmly spiced, and just sweet enough to satisfy that morning craving.

Health Perks

Sweet potatoes provide fiber, vitamin A, and potassium.
Oats are heart-healthy and keep you full longer.
Chia seeds add omega-3s and texture.
No refined sugar, dairy, or flour!

Ingredients

Maple Cinnamon Sweet Potato Breakfast Bars

1 cup cooked and mashed sweet potato (about 1 medium)
1/2 cup almond butter (or any nut butter)
1/4 cup pure maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp salt
2 cups rolled oats
1/2 cup chopped nuts (walnuts or pecans)
1/2 cup dried fruit (cranberries or raisins)
1/4 cup chia seeds (optional)

Tools Needed

Mixing bowls
8×8 baking dish
Spatula
Measuring cups/spoons
Parchment paper

Substitutions & Add-Ins

Swap almond butter for sunflower seed butter to make it nut-free.
Add dark chocolate chips if you like sweet surprises.
Use pumpkin puree if you’re out of sweet potatoes.

How to Make Maple Cinnamon Sweet Potato Breakfast Bars

Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment paper.
In a large bowl, mix sweet potato, almond butter, maple syrup, vanilla, cinnamon, and salt until smooth.
Add in the oats, nuts, dried fruit, and chia seeds. Stir until fully combined—it’ll be thick!
Spread mixture into the pan, pressing it down evenly.
Bake for 25–30 minutes, or until the edges are golden and the center is set.
Cool completely before slicing into bars.

Your kitchen will smell like a maple-cinnamon dream. Honestly, waiting to slice them is the hardest part!

What to Serve with Maple Cinnamon Sweet Potato Breakfast Bars

These bars are fantastic on their own, but here are some cozy pairings:

A creamy oat milk latte or chai tea
Greek yogurt or coconut yogurt with a drizzle of maple
Fresh fruit like sliced apples or pears
Add to a brunch spread with Easy High-Protein Cottage Cheese Dip

Tips for Making It Perfect

Use very soft, mashed sweet potato—the smoother, the better for binding.
Press the mixture firmly into the pan to help them hold together after baking.
Let them cool completely before slicing, or they may crumble.
For chewy bars, don’t overbake—25 minutes is usually enough.

Storage Instructions

Fridge: Store in an airtight container for up to 1 week.
Freezer: Wrap individually and freeze for up to 2 months. Just thaw overnight or microwave for 15 seconds.

General Information

This recipe is inspired by my love for fall flavors and easy grab-and-go breakfasts. Sweet potatoes are a staple in Southern cooking and bring that wholesome comfort that makes mornings feel a little slower—even when they’re not.

They’re especially perfect in the fall, but I make these bars all year long. Sweet potatoes are pretty available year-round, and trust me, these bars taste just as magical in August as they do in October.

Frequently Asked Questions

Can I use canned sweet potato puree?
Yes! Just make sure it’s 100% sweet potato and not a pie filling.

Can I make these nut-free?
Absolutely—use sunflower seed butter and skip the chopped nuts.

Do I need to cook the oats first?
Nope! Rolled oats go in raw and soften as they bake.

Can I use honey instead of maple syrup?
Sure, but it will have a different flavor. Maple is more mellow and pairs beautifully with sweet potato.

Can I freeze the bars?
Yes! Wrap them individually and freeze for busy mornings.

Conclusion

If you’re looking for a delicious, hearty, and nourishing breakfast you can meal prep with ease, these Maple Cinnamon Sweet Potato Breakfast Bars are it. They’re comforting, packed with whole ingredients, and downright crave-worthy.

If you loved this recipe, you’ll adore these too:

Happy baking, friend! And don’t forget to stash a few bars before your family devours them.

Interactive Elements

Did you make these breakfast bars?
Leave a comment below or share your creation on Pinterest @poulefrecipe!
Tag me and I might just feature your bake!

Nutritional Information

Serving Size	Calories	Carbs	Protein	Fat	Saturated Fat	Fiber	Sugar	Sodium
1 bar	~230	27g	5g	12g	2g	4g	9g	85mg

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Irresistibly Moist Maple Cinnamon Sweet Potato Breakfast Bars You’ll Crave