These Sweet Potato Cottage Cheese Breakfast Bars are high-protein, gluten-free, naturally sweetened, and perfect for meal prep.

Scale

1 cup mashed cooked sweet potato (about 1 medium)

1 cup cottage cheese

2 large eggs

1 tsp vanilla extract

2 tbsp maple syrup or honey (optional)

½ cup oat flour

¼ cup almond flour

1 tsp cinnamon

½ tsp baking powder

Pinch of salt

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1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

2. In a large bowl, whisk together mashed sweet potato, cottage cheese, eggs, vanilla, and maple syrup until smooth.

3. In another bowl, combine oat flour, almond flour, cinnamon, baking powder, and salt.

4. Add dry ingredients to wet mixture and stir until just combined.

5. Spread batter into the prepared pan and bake for 28–32 minutes or until a toothpick comes out clean.

6. Let cool completely before slicing into bars.

Blend cottage cheese first for a smoother texture.

Add nuts or dried fruit for variety.

Store in fridge up to 6 days or freeze for up to 3 months.