Whole30 Sweet Potato & Apple Breakfast Bar

Alas, the final holiday festivities are over! I don’t know about you, but I feel like I have eaten a cow and then some and my clothes are definitely agreeing with me showing a bit more snug than I would like. In attempts to get back into a normal eating pattern and expel the holiday cookies and Super Bowl Sunday appetizers from our systems, Steve and I have decided to partake in Whole30! If you don’t know much about Whole30, you can check out my post on it here.
To kickstart the week off right, I wanted something substantive for breakfast as my weakness is always carbs on carbs on carbs. This recipe, while tastes hearty (and almost — like), is completely Whole30 compliant with no flour OR sugar!

Whole30 Sweet Potato & Apple Bake

55 mins Total Time  | 25 minutes prep  | 30 minutes bake
Serves 6
* 2 sweet potatoes, peeled & grated/shredded,
* 2 large apples, peeled & shredded,
* 2 Tbsp. coconut oil,
* 1/2 tsp salt,
* 2 tsp cinnamon
* ½ tsp nutmeg
* 4 eggs
* 1 cup canned coconut milk
* 1 cup raisins* (make sure Whole30 approved)
* ½ cup walnuts, chopped


  1. Preheat oven to 400 degrees F. Mist an 8″ x 8″ glass baking dish with coconut oil cooking spray and set aside
  2. Shred/grate sweet potatoes. Heat coconut oil in a nonstick skillet over medium heat. Once oil is hot, add sweet potatoes and cook for 7-8 minutes or until softened. Meanwhile, shred/grate the apples; add to the skillet and cook an additional 3-4 minutes; remove from heat.
  3. In a large bowl, combine the salt, cinnamon, nutmeg, eggs, and coconut milk; whisk well. Add the sweet potato mixture and stir until combined. Fold in the raisins and walnuts; transfer to prepared baking dish.
  4. Bake for 30 minutes or until edges being to brown and the dish is set. Remove from oven and allow to cool 10 minutes before slicing and serving.

Let me know how yours come out!

Xo, C

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