Sweet Potato Breakfast Cookies

These Sweet Potato Breakfast Cookies are packed with nutrient-filled ingredients. Our sprouted oats come together with hemp seeds and chia seeds for an incredibly tasty and portable bite! You can pack these Sweet Potato Breakfast Cookies in your kid’s lunchbox, or grab one for a simple on-the-go breakfast or snack. Or, simply enjoy them at home!

Sweet potatoes provide essential plant-based vitamin A precursors known as carotenoids that support the immune system and proper functioning of our eyes and skin.

Chia and hemp seeds add a boost of plant protein, iron, zinc, and calcium to these cookies plus a dose of the omega-3 fatty acid ALA, which is super important for plant-based kiddos.

But the all-star ingredient here is the One Degree Organic Sprouted Oats.

I love One Degree products because 1. They’re organic and certified glyphosate-free. While organic should mean that no synthetic herbicides were used on the product, there can still be carry-over from nearby farms. One Degree individually tests every batch to ensure that doesn’t happen. 2. They’re sprouted! Sprouting liberates important nutrients like iron and zinc in plants that are often bound to absorption inhibitors like phytic acid.

Caleb LOVES them (and mom and dad do too). We’ve been enjoying them pretty much every day for snack and also brought them to the beach for a healthy picnic breakfast.


2 cups One Degree Organic Sprouted Rolled Oats
2 large over-ripe bananas, mashed
1 cup sweet potato puree
1/4 cup maple syrup
2 tablespoons chia seeds
2 tablespoons hemp seeds
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
pinch of sea salt

Optional additions
1/3 cup chopped dates
1/3 cup chocolate chips


Combine all ingredients in a large bowl. Stir in any additions. Allow to sit for 5 minutes.

Bake at 350 for 15-17 minutes.