Sweet Potato & Blueberry Oat Bars
3rd September 2026
Looking for a naturally sweet, wholesome snack that’s perfect for little hands? These Sweet Potato & Blueberry Oat Bars combine soft roasted sweet potato, juicy blueberries and naturally sweet dried apricots with hearty oats to create a deliciously chewy bake.
The roasted sweet potato helps bring the mixture together while adding natural sweetness, with blueberries and apricots introducing different flavours and textures. With no added sugar, they’re a simple way to create a satisfying snack using familiar ingredients.
At Zebedees, we believe introducing children to a variety of flavours, colours and textures from an early age can help support a positive relationship with food. Recipes like these oat bars are ideal for adding variety to snack times while still being tasty and enjoyable.
They’re also great for making ahead. Once cooled, the bars can be stored in an airtight container or wrapped and frozen for another day.
Ingredients (Makes 10 Bars)
225g raw sweet potato
750g rolled oats
400g fresh or frozen blueberries
200g dried apricots, diced
220g unsalted butter
½ tsp (1g) mixed spice
Method
1. Roast the sweet potato
Preheat the oven to 160°C. Bake the sweet potato until completely soft, approximately 60–75 minutes, depending on its size. Allow to cool, remove the skin and mash until smooth.
2. Prepare the ingredients
Dice the dried apricots and weigh out the oats, blueberries, butter and mixed spice.
3. Make the wet mixture
Gently melt the butter in a large saucepan. Stir in the mixed spice before adding the mashed sweet potato and blueberries. Mix until evenly combined.
4. Combine
Place the rolled oats and diced apricots into a large mixing bowl. Pour over the warm butter mixture and stir thoroughly until the oats are evenly coated and the mixture begins to hold together.
5. Bake
Line a 25 x 35cm baking tray with baking parchment. Press the mixture firmly and evenly into the tray, making sure it reaches into the corners.
Bake at 160°C for 20–25 minutes, or until lightly golden around the edges.
6. Cool and portion
Allow to cool completely in the tray before cutting into 10 equal bars. For a firmer texture and cleaner cut, chill before portioning.
Storage Tip
Once completely cool, store the bars in an airtight container. They can also be individually wrapped and frozen, making them handy to prepare ahead of time.