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Green Smoothie Snack Bars

March 6, 2017 by Lindsay 43 Comments

These gluten-free Green Smoothie Snack Bars are healthy, easy to make and kid-friendly. They’re made with real food ingredients and packed with protein and healthy fats – perfect for a quick breakfast or snack!

These gluten-free Green Smoothie Snack Bars are healthy, easy to make and kid-friendly. They're made with real food ingredients and packed with protein and healthy fats - perfect for a quick breakfast or snack!

Hi friends!

Today I’ve got a fun new breakfast or snack idea for you. I made these 3 times last week to perfect the recipe for you and once they got the approval from Squish and a few people at the gym, I knew it was time to share them!  Squish and I made you a video too!

 

Some of you may remember that last year around this time I made these Green Smoothie Pancakes. They popped up on my TimeHop this year and inspired me to make another green recipe for you guys. Hubby has been asking for green smoothies lately so I had a giant bag of spinach in the fridge to play around with. I used my Sweet Potato Bites as a base recipe and made some changes including adding oat for fiber, yogurt for protein and I left out the banana in hopes that hubby would eat them!

Looking for more sweet potato recipes? Here are 20+ Baked Sweet Potato Recipes.

These gluten-free Green Smoothie Snack Bars are healthy, easy to make and kid-friendly. They're made with real food ingredients and packed with protein and healthy fats - perfect for a quick breakfast or snack!

These bars are definitely dense and moist. I tried them with 1/2 cup oats and they were a bit too moist. With 1.5 cups they were a little too dry for my liking. I find 1 cup to be just right. They’re gluten-free. If you wanted to make them dairy-free I’m guessing you could leave out the yogurt but I haven’t tried it yet!

If you leave out the chocolate chips, you may want to add a bit more maple syrup for sweetness or try vanilla yogurt instead of plain.

These gluten-free Green Smoothie Snack Bars are healthy, easy to make and kid-friendly. They're made with real food ingredients and packed with protein and healthy fats - perfect for a quick breakfast or snack!

Here’s how you make them:

Print

Green Smoothie Snack Bars

Green Smoothie Snack Bars 3
Print Recipe

★★★★

4 from 1 review

These gluten-free Green Smoothie Snack Bars are healthy, easy to make and kid-friendly. They’re made with real food ingredients and packed with protein and healthy fats – perfect for a quick breakfast or snack!

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 9x9 pan 1x

Ingredients

Scale
  • 1 cup (tightly packed) fresh baby spinach
  • 1 cup cooked, mashed sweet potato (approx 1 med-large sweet potato)
  • 1/2 cup plain yogurt (i use full-fat. You could also use vanilla)
  • 2 eggs
  • 1/2 cup peanut butter
  • 1/3 cup maple syrup
  • 1 cup rolled oats
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Add all ingredients to blender except chocolate chips.
  2. Process until smooth and well mixed.
  3. Pour into greased (or lined with parchment paper) 9×9 pan.
  4. Bake at 375 degrees for 25 minutes.
  5. Store in the fridge.

Did you make this recipe?

Tag @theleangreenbean on Instagram

Squish has been loving these for an afternoon snack. He also loves to help me make them! Plus cleanup is a breeze because you can do everything directly in the blender!

These gluten-free Green Smoothie Snack Bars are healthy, easy to make and kid-friendly. They're made with real food ingredients and packed with protein and healthy fats - perfect for a quick breakfast or snack!

[clickToTweet tweet=”Try these gluten-free Green Smoothie Snack Bars to keep you full until dinner!” quote=”Try these gluten-free Green Smoothie Snack Bars to keep you full until dinner!”]

Enjoy!
–Lindsay–

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Filed Under: Snack, Breakfast, Healthy Muffins & Bars Tagged With: Chocolate Chips, Egg, Maple Syrup, Oats, Peanut Butter, Spinach, Sweet Potato, Yogurt

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. Carla says

    March 6, 2017 at 7:00 AM

    These. are. Brilliant!!!
    i’ve got myself deep into a rut with after school/pre-gymnastics snacks. And she can make these herself in advance!!

    Reply
    • Lindsay says

      March 6, 2017 at 8:01 PM

      woohoo! hope she loves them!

      Reply
  2. carien says

    March 6, 2017 at 7:46 AM

    Yum! Any idea how one could make a “crunchier” version though? (My kids like things crunchy…..but the chocolate chips might do the trick)

    Reply
    • Lindsay @ The Lean Green Bean says

      March 6, 2017 at 7:49 AM

      These are definitely not crunchy. You could try mixing in some nuts or seeds or granola at the end but my guess is they still wouldn’t be considered crunchy. More dense and moist.

      Reply
  3. Kelsey @ SoMuchLife says

    March 6, 2017 at 7:48 AM

    Hey Lindsay! Just needed to leave a quick comment to let you know how amazing I think these look! I’ve never cooked with sweet potato, but I do have some on hand right now from our local farm that I need to use! And I’ve kind of been having an energy slump and need to get back into healthier eating…so, thanks!

    Reply
    • Lindsay says

      March 6, 2017 at 8:01 PM

      awesome! i hope you like them!! we love sweet potatoes in baked goods!

      Reply
  4. Carrie @ This Fit Chick says

    March 6, 2017 at 8:49 AM

    Kind of like the spinach here!! Very creative— as long as there’s peanut butter, I’m happy 😉

    Reply
  5. Kelli @ Hungry Hobby says

    March 6, 2017 at 9:48 AM

    Great way to sneak in extra veggies! I’m always doing that with baked goods, I’ve got like 6 batches and sometimes I can’t decide which version I like better. Sometimes hubby and I disagree so then I’ve got to get other people involved ha ha

    Reply
    • Lindsay says

      March 6, 2017 at 8:00 PM

      haha yes. there always seems to be multiple versions!

      Reply
  6. Linz @ Itz Linz says

    March 6, 2017 at 10:17 AM

    so creative, as always!! these look delicious!!

    Reply
  7. Deanna Ebmeier says

    March 6, 2017 at 2:22 PM

    Could you use canned pumpkin instead of the sweet potato?

    Reply
    • Lindsay says

      March 6, 2017 at 8:00 PM

      you should be able too. i think pumpkin is a bit more moist than sweet potato so you might want to add some extra oats.

      Reply
  8. Sara | sarahaasrdn.com says

    March 6, 2017 at 3:16 PM

    Yum! I can’t wait to try these! And I have a feeling my little sous chef will love these! Thanks for sharing the recipe!

    Reply
    • Lindsay says

      March 6, 2017 at 8:00 PM

      hope they’re a hit!

      Reply
  9. Kelli says

    March 6, 2017 at 5:40 PM

    I love how much veggie-goodness you packed into these! Can’t wait to try them myself!

    Reply
  10. Kati Petrikonis says

    March 6, 2017 at 7:56 PM

    Any ideas on what I could substitute for the yogurt and peanut butter? My son has a ton of allergies but loves muffins. I’m thinking he might like these too if I could make them free of dairy and nuts!

    Reply
    • Kati Petrikonis says

      March 6, 2017 at 7:57 PM

      I should add that we also can’t use sunflower or soy butter 😉

      Reply
      • Lindsay says

        March 6, 2017 at 7:59 PM

        i think you could leave the yogurt out. but for the peanut butter…..that’s a tough one. you could try some avocado for healthy fats but you might want to add a bit more maple syrup because i think the pb does add a bit of sweetness.

        Reply
      • Jessamy says

        April 9, 2021 at 2:42 PM

        What about tahini for the nut butter and (dairy-free) coconut milk yogurt??

        Reply
        • Lindsay says

          April 12, 2021 at 6:12 PM

          i think that would work, might change the flavor slightly!

          Reply
  11. kati says

    March 7, 2017 at 9:50 AM

    thanks! 🙂

    Reply
  12. Elissa says

    March 10, 2017 at 8:58 PM

    Nice idea! I’m always looking for healthy snack ideas so this looks great. I’m sure we could swap out the peanut butter for almond butter to cope with our peanut allergy.

    Reply
  13. Chelsea @ Her Healthy Kitchen says

    March 12, 2017 at 8:34 PM

    This is such a clever and creative recipe! I’m excited to try them!

    Reply
  14. [email protected] says

    March 25, 2017 at 12:20 PM

    These look great! I love popping greens into my baking!

    Reply
  15. zak says

    March 26, 2017 at 7:52 PM

    I made this recipe at the weekend and it was a hit!

    Reply
    • Lindsay says

      March 26, 2017 at 9:49 PM

      so glad to hear it!

      Reply
  16. Mandy says

    March 28, 2017 at 10:29 PM

    These are absolutely delicious! Have you ever tried to freeze them or do you know if they keep without refrigeration?

    Reply
    • Lindsay says

      March 29, 2017 at 6:59 AM

      i would definitely refrigerate them or i think they will mold quickly. haven’t tried freezing them yet.

      Reply
      • Mandy says

        April 14, 2017 at 2:56 AM

        They kept for about a week without refrigeration, but in a car that was cool about half of the time (during a camping trip). I froze one and it was still as great after defrosting! Thanks again!

        Reply
  17. Kam says

    April 5, 2017 at 4:15 AM

    this is the perfect snack, high in protein, easily portable and it tastes good.

    Reply
  18. Mary says

    April 24, 2017 at 11:01 AM

    I made these but I had a hard time blending it all up in blender. Too thick I guess and probably not a great blender. Do you have that problem at all?

    Reply
    • Lindsay says

      April 24, 2017 at 1:38 PM

      I’m guessing it’s the blender. Did you put the eggs and yogurt at the bottom? Sometimes that helps get it going. I have a blendtec and don’t have any trouble. You could try doing it in two halves? Or maybe in a food processor?

      Reply
  19. brandon st denis says

    May 9, 2017 at 5:20 PM

    Love your recipes
    is it possible to know how many servings per recipes?

    Reply
    • Lindsay says

      May 15, 2017 at 2:03 PM

      this one is about 9 servings

      Reply
  20. Ted says

    May 12, 2017 at 7:17 AM

    Greetings! One of us is allergic to oats. Do you have a suggestion for a substitute? Thanx!!

    Reply
    • Lindsay says

      May 15, 2017 at 2:02 PM

      you could try them with like 1/2 cup regular flour and see how that goes!

      Reply
  21. Ted says

    January 27, 2018 at 2:57 PM

    Greetings! Your recipes have introduced us to many wonderful and healthier baked goods/snacks. Im wanting to try the Green Smoothie Snack Bars but see that they call for oats. Unfortunatly they call for oats, which my wife is allergic to. Can you suggest a substitute? Thanx!!!

    Reply
    • Lindsay@theleangreenbean says

      January 28, 2018 at 9:10 PM

      You could try maybe like 3/4 cup regular flour.

      Reply
  22. Melissa Hancock says

    February 26, 2019 at 1:21 PM

    These are really yummy and my kids like them too! (5 year old and 1.5 year old) The only thing for me is that they were more spongy than I thought they’d be, kinda like a cake bar. How can I get them to be less spongy?

    ★★★★

    Reply
    • Lindsay says

      February 26, 2019 at 2:50 PM

      You could try using regular flour instead of oats! and add a little more, with a little less sweet potato

      Reply

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Lindsay Livingston The Lean Green Bean Healthy Living Tips and Tricks

I'm a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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Questions? Comments? Email me: [email protected]

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Learn how food affects your body.

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