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Sweet Potato + Apple Oat Bars w/ Caramel Drizzle




Makes 16-18 Bars



1/2 cup almond milk


1 cup sweet potato puree


1/2 cup agave


1 teaspoon vanilla extract 


1 teaspoon  almond extract  


3 cups gf rolled oats


2 tablespoons golden flax meal 


1 1/2 teaspoon baking powder


1/4 tsp salt


2-3 teaspoons pumpkin pie spice 


1 1/2 cups diced apples 




12 deglet dates

3/4 cup water

1 teaspoon salt

1 teaspoon vanilla extract





For Bars:


Preheat oven to 350 degrees F. Lightly grease a baking dish with vegan butter or coconut oil.


In a medium sized mixing bowl, combine almond milk, sweet potato puree, agave syrup, vanilla, and almond extract. Mix till smooth and set aside.


In a separate large bowl, combine oats, flax meal, baking powder, salt, and pumpkin pie spice. Stir to incorporate well. 

Pour the sweet potato liquid into the oat mixture and mix well. Add diced apples, stir to incorporate. 


Spoon your oat bar mixture into the greased baking dish and spread evenly across the dish, smoothing out the top. Bake for 20-25 minutes, or until the oatmeal is golden brown and aromatic. 


Remove from oven and allow to cool for 10 minutes or so. While the oat bars are cooling, start on the date caramel. 


For Date Caramel: 


Add all ingredients to a high-powered blender and blend till smooth and creamy, about 3-5 minutes. Pour caramel into a small bowl. 




Cut cooled oat bars into 16-18 squares, and drizzle with date caramel. Top with freshly diced apples and pecans! Enjoy! ♡🍴 
















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