Allergen-Free Sweet Potato Oatmeal Squares

This is one of my son’s favorite snacks/breakfast/whatever. He loves these! This recipe is free of all the Top 8 allergens and also has no refined sugar (well, my recipe doesn’t).

I found this recipe in Parent’s magazine though I can’t find it online or the issue that it was in, but here it is.

Sweet Potato Oatmeal Squares

5 medium-large sweet potatoes

2 Tbsp cinnamon

2 Tbsp extra light olive oil or canola oil or safflower oil (don’t use regular olive oil, flavor is too strong)

2/3 cup maple syrup

¾ cup orange juice

4 cups quick-cooking oats (use Gluten Free oats if needed)

Preheat oven to 400 degrees. Bake sweet potatoes (I cooked mine in the microwave). Scoop out the flesh and put in a large bowl. Add cinnamon, oil, maple syrup, orange juice, and oats. Mix well. Lightly grease a 9 x 13 baking pan. Pour mixture evenly into pan. Bake for 23 minutes.

Let cool for 10 minutes. Cut into squares. Can store for up to 3 days in airtight container.

These squares also freeze well. I wrapped them individually, then put them in a large freezer zip lock bag. You can either put them in the fridge to thaw the night before you want to give them as a snack or just put them in the microwave a little bit to warm them up again. My son likes them cold, so I try to remember to put them in the fridge.

I will try to remember to take a photo to add to this post the next time I make them.

Update: This recipe was in the March 2008 edition of Parent’s magazine (pg 172) and the recipe was submitted by reader, Maureen Leach. Just wanted to give credit where it’s due because we LOVE this recipe. Thanks Maureen!

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