Healthy Grab-and-Go Lemon Coconut Chia Bars – Perfect Morning Fuel! 🌟💛😋
Ingredients
For the Base:
1 cup (90g) rolled oats (use certified gluten-free if needed)
1/2 cup (70g) raw almonds or cashews
1/2 cup (40g) unsweetened shredded coconut (plus extra for topping)
Pinch of salt
For the Binder:
1/2 cup (120g) smooth cashew butter or almond butter
1/4 cup (60ml) pure maple syrup or agave nectar
2 tbsp (30ml) fresh lemon juice
Zest of 1 large lemon (about 1 tbsp)
1 tbsp (15ml) melted coconut oil
For the Chia Boost:
2 tbsp (25g) chia seeds
Directions
1. Prepare Pan: Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on the sides.
2. Process Dry Base Ingredients: In a food processor, combine the rolled oats, almonds/cashews, shredded coconut, and salt. Pulse until the nuts are finely ground and the mixture resembles coarse meal. Transfer to a larger bowl.
3. Prepare Binder: In a small bowl, whisk together the cashew/almond butter, maple syrup, lemon juice, lemon zest, and melted coconut oil until smooth.
4. Combine: Pour the wet binder mixture over the dry base ingredients in the larger bowl. Add the chia seeds. Stir everything together thoroughly until a sticky, cohesive dough forms.
5. Press into Pan: Transfer the mixture to the prepared baking pan. Press down very firmly and evenly using a spatula or the bottom of a glass covered in parchment paper. Ensure it's well compacted.
6. Optional Topping: Sprinkle extra shredded coconut evenly over the top and press down gently.
7. Chill: Cover the pan and refrigerate for at least 2-3 hours, or until the bars are firm.
8. Slice: Once firm, use the parchment overhang to lift the block out. Place on a cutting board and slice into 10-12 bars or squares.
9. Store: Keep the bars stored in an airtight container in the refrigerator for up to 1-2 weeks.
Recipe Information:
Preparation Time: 15 min | Chilling Time: 2-3 hrs | Total Time: ~2.5 hrs | Calories per Serving: ~200-240 per bar | Number of Servings: 10-12 bars
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