Healthy Sweet Potato Bread {Gluten Free, Sugar Free, Oil Free, Vegan Option}

2018-05-04_13-34-54_386Another Saturday morning, another breakfast bread recipe to brighten up your weekend! I YAM so excited to share this recipe!!!


If you love eating sweet or savory deliciously flavored bread for breakfast, I suggest checking out some of my other most popular breads:

The base of this bread is oat flour, which is simply just ground up oats. So its like having a bowl of oatmeal for breakfast, really. Plus some eggs, some sweet potato, a banana… all breakfast foods!


To make the bread, mix the oat flour and all the other *breakfast-friendly* ingredients in a bowl, pop in a loaf pan, and bake! The bread is delicious on its own, or feel free to top with some peanut butter, a drizzle of honey, or even some Greek yogurt to add some protein!

healthy sweet potato bread
healthy sweet potato bread

DID YOU MAKE THIS? Don’t forget to tag #thegranoladiaries and tag me @thegranoladiaries so I can see!! Follow me on Instagram and Facebook.

Healthy Sweet Potato Breakfast Bread
By The Granola Diaries


  • 2 small/medium sweet potatoes, steamed (~290 g)
  • 1 medium spotty banana
  • 2 eggs (Sub flax eggs for vegan)
  • 1 C Oat Flour
  • 1/4 c Almond flour
  • 1/2 tsp baking powder
  • Generous dash of each: salt and cinnamon
  • Optional: crushed pecans/walnuts/almonds to add some crunch


  1. Preheat oven to 350 and grease a loaf pan.
  2. Mash the sweet potato and the banana in a large bowl. Use a blender if you want a very smooth bread, but I like mine with some texture! Add the eggs and mix everything together.
  3. Fold in the oat flour, almond flour, and baking powder until just combined.  Pour batter into loaf pan and bake for 35 – 45 minutes.


  • For Vegan: Sub Flax Eggs for eggs
  • For nut-free: Sub more oat flour instead of almond flour and leave out mixed nuts (add pumpkin or sunflower seeds for some crunch!)
  • For a smoother bread: Make it all in the blender
  • For a moister, “mushier” bread: Bake for less time.
  • For a drier, more cooked bread: Bake for longer

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