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!
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.
Here’s how you make them:
Green Smoothie Snack Bars
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!
Ingredients
- 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
- Add all ingredients to blender except chocolate chips.
- Process until smooth and well mixed.
- Pour into greased (or lined with parchment paper) 9x9 pan.
- Bake at 375 degrees for 25 minutes.
- Store in the fridge.
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!
Enjoy!
–Lindsay–
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!!
woohoo! hope she loves them!
Yum! Any idea how one could make a “crunchier” version though? (My kids like things crunchy…..but the chocolate chips might do the trick)
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.
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!
awesome! i hope you like them!! we love sweet potatoes in baked goods!
Kind of like the spinach here!! Very creative— as long as there’s peanut butter, I’m happy 😉
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
haha yes. there always seems to be multiple versions!
so creative, as always!! these look delicious!!
Could you use canned pumpkin instead of the sweet potato?
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.
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!
hope they’re a hit!
I love how much veggie-goodness you packed into these! Can’t wait to try them myself!
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!
I should add that we also can’t use sunflower or soy butter 😉
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.
thanks! 🙂
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.
This is such a clever and creative recipe! I’m excited to try them!
These look great! I love popping greens into my baking!
I made this recipe at the weekend and it was a hit!
so glad to hear it!
These are absolutely delicious! Have you ever tried to freeze them or do you know if they keep without refrigeration?
i would definitely refrigerate them or i think they will mold quickly. haven’t tried freezing them yet.
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!
this is the perfect snack, high in protein, easily portable and it tastes good.
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?
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?
Love your recipes
is it possible to know how many servings per recipes?
this one is about 9 servings
Greetings! One of us is allergic to oats. Do you have a suggestion for a substitute? Thanx!!
you could try them with like 1/2 cup regular flour and see how that goes!