Ingredients: - 1 tbsp olive oil 5 sweet potatoes, washed and trimmed of fibers (potatoes should be same size) - 4 cups oats (the 3 to 5 minute kind) - 3/4 cup almond milk soured with 1 tbsp lemon juice - 1/4 cup finely ground flaxseed - 1/2 maple syrup (natural is best) - 2 tbsp pumpkin pie spice - 2 tbsp coconut butter - 1/2 cup dried fruits (raisins, dates, cherries, blueberries), chopped - 1/2 cup raw unsalted nuts (almonds, walnuts, pecans), chopped -Pinch of sea salt
Preparation: 1. Preheat the oven to 350 ̊ F 2. Prepare a 9” X 13” (1” deep) baking dish by coating lightly with olive oil 3. Prick sweet potatoes all over. Place in oven and bake until tender. Remove from oven and let cool. When cool enough to handle, remove potato peels and place flesh in large mixing bowl. Leave oven on and set heat to 400 ̊ F 4. Add all remaining ingredients to sweet potato mixture. Mix well. 5. Press into prepared baking pan. Bake for 30 to 35 minutes or until golden on top. 6. Remove from heat and let cool. Cut into squares.
Makes 24 2” X 2” squares Prep Time 10 Minutes Cook Time 80 minutes