Sweet Potato-Blueberry oat squares

By Ryan M., Nancie M. and Joan M. from East Chapel Hill High School, Chapel Hill, NC.


A great warm morning meal.  Naturally sweet and moist with sweet potato, popping with tartness from the blueberries.  Something that students can pick up when on the go.

Nutrition Facts

Serving size: 2 OZ

Calories176 kcal
From Fat29.33%
From Saturated Fat2.42%
From Sugar2.56%


Ingredient 6 servings 50 servings
Oats, Rolled, quick3/4 C6.5 C
Flour, Whole Wheat2/3 C5.5 C
Flour, AP, unbleached2 Tbsp1 C
baking powder1 5/8 Tsp1/4 C
cinnamon, ground1/2Tsp+5/8 Tsp2 Tsp +1 Tsp
salt, table1/8 Tsp1 1/8 Tsp
Sweet Potato, canned, mashed1/2 C4.5 C
Lemon Juice, canned or bottled1 1/2 Tsp3 Tbsp
Milk, Skim3/4 C6 C
Sugar, Brown2Tbsp + 3/8Tsp1C + 1.5Tbsp
Oil, trans fat free2 Tbsp1C
Blueberries, frozen, unsweetened1/3 C3 1/3 C


1) In a large mixing bowl, blend your sweet potato, lemon juice, milk, and oil.

2) In a small bowl, for recipes calling for six portions mix 5/8 Tsp of cinnamon and 3/8 Tsp of brown sugar and set aside. For recipes calling for 50 portions mix 1 1/2 Tbsp of brown sugar and 1 Tsp of cinnamon and set aside.

3) In a seperate bowl mix flours, remaining sugar, baking powder, remaining cinnamon and oats.

4) slowly combine your dry ingredients into the wet ingredients until thoroghly mixed. fold in your blueberries unitl well incorporated.

5) lightly spray a baking sheet with pam and pour batter onto tray.

5) Dust the top of the batter with sugar and cinamon mixture and bake in the oven at 350 degrees for about twenty five minutes or unitl lightly browned. Cut into 2 OZ squares serve warm.