Denise says:

  • These are quick and easy to make and if you dont tell anyone, they will have no idea that they have sweet potato in them too!
  • Delicious as far as I am concerned any time, but perfect with a cup of coffee, as a lunch box snack or picnic treat.


  • 200g tahini
  • 150g sweet potato -peeled and grated
  • 60g maple syrup or vegan date honey
  • 2 teaspoons cinnamon
  • 350g porridge oats
  • 150ml cashew or almond milk
  • 2 large bananas
  • 3 tablespoons chocolate chips
  • 75g chopped walnuts
  • 2 teaspoons vanilla extract
  • pinch of sea salt


  1. Grease with a little oil and line a 22cm square shallow tin with baking parchment paper.
  2. Mix the tahini, maple syrup, cinnamon, and vanilla well, then add the remaining ingredients. Stir well to combine.
  3. Bake at 180° for 30 minutes.
  4. Allow to cool for 10 minutes before inverting the flapjacks, then cut into squares.