Apple Almond Sweet Potato Granola Bars

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The situation: Snacks for hiking. The problem: It needed to be healthy, homemade but yet sustainable for no cooler. The solution: Create a homemade granola bar that included protein with hidden veggies, but also tasted good. And that is how my brainstorming went for these Apple Almond Sweet Potato Granola Bars!

Healthy Apple Almond Sweet Potato Granola Bars

But veggies in a granola bar? Would it work?

Oh but it did. And these Apple Almond Sweet Potato Granola Bars turned out great and traveled well for our hiking trip!


Ingredients in Apple Almond Sweet Potato Granola Bars

To make these granola bars plant powered I added cauliflower and sweet potato. To give these oat bars a vegan protein punch I added almond butter and sliced almonds. Finally, to keep these packable bars low sugar I used unsweetened applesauce! Using gluten free oats meant these are also gluten free bars! 

Yum! These are now up there on my go to granola bar list along with these other favorites:

Cashew Butter Macro Bars

Banana Oat on the Go Breakfast Bars

Pack these for the trail or whenever you need a healthy quick pick me up during the day!
If you make these Apple Almond Sweet Potato Granola Bars, tag @badtothebowl on social media. 
apple almond sweet potato granola bars
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Apple Almond Sweet Potato Granola Bars

Easy homemade granola bars contain veggies, fruit and nut butter.
Course: Snacks


  • 3/4 cup diced sweet potato
  • 1 cup cauliflower florets
  • 2 cups old fashioned oats (I used gluten free)
  • 1/2 cup unsweetened natural applesauce
  • 1/4 cup
  • 1/2 tsp cinnamon
  • 1/4 cup slivered almonds
  • 1 Tblsp pure maple syrup
  • 2 Tblsp cacoa nibs**
  • 1/2 tsp salt


  • Steam your sweet potato and cauliflower for about 5 minutes until soft. Process until smooth in food processor or blender.
  • Place oats in large bowl, add almond butter, maple syrup and applesauce. Stir well.
  • Fold in your veggies. Stir in your slivered almonds, salt, cinnamon.
  • Fold in cacoa nibs.**
  • Bake in 350 degree oven for 25 minutes.
  • Cool then store in refrigerator.


  • *You could use your favorite nut butter mixed with a touch of maple syrup.
  • **You could substitute dairy free mini chocolate chips.
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