Sweet potato and cranberry oaty bars

MAKES 16 PREP AND COOK TIME 1 HOUR 5 MINUTES

3 cups (270g) rolled oats

300g orange sweet potato, grated coarsely

1 cup (130g) reduced-sugar dried sweetened cranberries

¾ cup (80g) coarsely chopped walnuts

⅓ cup (95g) almond butter

⅓ cup (90g) honey

⅓ cup (80ml) extra virgin olive oil 2 teaspoons mixed spice

⅓ cup (95g) natural yoghurt

1 Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm slice pan; line base and sides with baking paper, extending the paper 3cm over sides.

2 Process half the oats until the consistency of crumbs. Add sweet potato; pulse until potato is fine and well combined. Transfer mixture to a large bowl with the remaining oats, the cranberries, ½ cup (55g) of the walnuts, the almond butter, honey, oil and spice. Add a pinch of sea salt and ⅓ cup

(80ml) water; stir to combine well.

3 Transfer mixture to the lined tray; press evenly and firmly to the edges with a spatula. Bake for 35 minutes or until slightly puffed and lightly golden on top.

4 Carefully drizzle the yoghurt in a diagonal pattern over the surface of the granola bar. Sprinkle with remaining

¼ cup (25g) walnuts. Return to the oven; bake for a further 15 minutes or until yoghurt and bar are firm.

5 Stand bar in pan for 5 minutes, turn onto a wire rack; remove lining paper, then flip, top-side up onto a second wire rack to cool. Cut into 16 bars.

TIP Bars will keep in the fridge for up to 2 weeks or at room temperature for 5 days.