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Lemon Coconut Breakfast Bars Recipe
Not too sweet‚ these one-layer lemon bars are an excellent grab-and-go energy snack to enjoy any time of day. Make a double batch of these bars and refrigerate to have on hand all week.
INGREDIENTS1½ Tbsp Navitas Organics Chia Seeds 1/2 tsp Baking Powder 1/4 cup Agave Nectar 1/8 cup packed Medjool Dates, pitted 3/4 cup shredded Dried Coconut + 2 Tbsp, divided 2 Tbsp Coconut Oil 3 Tbsp fresh Lemon Juice 1 cup Oat Flour Pinch Sea Salt 2 Tbsp Lemon Zest 2 Tbsp Applesauce |
DIRECTIONSPreheat the oven to 300 degrees F. Grease an 8x8-inch baking pan. In a small bowl, combine the lemon juice and chia seeds. Set aside for 20 minutes. In a medium bowl, mix together the oat flour, baking powder, salt and 3/4 cup coconut flakes. Sprinkle in the lemon zest and mix again until distributed. In a separate bowl, combine the coconut oil, applesauce and agave nectar. Mix in the soaked chia seeds. Chop the pitted Medjool dates finely and mix in with the other wet ingredients. Pour the wet ingredients into the dry and stir until blended. Spread the mixture into the prepared baking pan and use a spatula to flatten out the surface. Sprinkle remaining 2 Tbsp coconut on top, patting them down lightly into the mixture. Bake for 25-28 minutes until edges begin to turn golden brown. Cut while warm into squares. Makes 16 bars
Submitted by Julie Morris |
Not too sweet‚ these one-layer lemon bars are an excellent grab-and-goenergy snack to enjoy any time of day. Make a double batch of these bars and refrigerate to have on hand all week.
Ingredients
-
1½ Tbsp Navitas Organics Chia Seeds
- 1/2 tsp Baking Powder
- 1/4 cup Agave Nectar
- 1/8 cup packed Medjool Dates, pitted
- 3/4 cup shredded Dried Coconut + 2 Tbsp, divided
- 2 Tbsp Coconut Oil
- 3 Tbsp fresh Lemon Juice
- 1 cup Oat Flour
- Pinch Sea Salt
- 2 Tbsp Lemon Zest
- 2 Tbsp Applesauce
Directions
- Preheat the oven to 300 degrees F. Grease an 8x8-inch baking pan.
- In a small bowl, combine the lemon juice and chia seeds. Set aside for 20 minutes.
- In a medium bowl, mix together the oat flour, baking powder, salt and 3/4 cup coconut flakes. Sprinkle in the lemon zest and mix again until distributed.
- In a separate bowl, combine the coconut oil, applesauce and agave nectar. Mix in the soaked chia seeds. Chop the pitted Medjool dates finely and mix in with the other wet ingredients.
- Pour the wet ingredients into the dry and stir until blended. Spread the mixture into the prepared baking pan and use a spatula to flatten out the surface. Sprinkle remaining 2 Tbsp coconut on top, patting them down lightly into the mixture.
- Bake for 25-28 minutes until edges begin to turn golden brown.
- Cut while warm into squares.