Lemon Coconut Chia Bars {SO GOOD}

Morning sweet pea

How’s the healthy eating going? Keep on it. You’ll be happy you did in a few weeks.

To help you out, I’ve created healthy, energy filled lemon coconut chia bars. This homemade, unprocessed energy bar is perfect for mornings on the go, coffee break at work or an afternoon snack. Bake these and keep them in the fridge for the entire week. Great for kids or adult kids {boyfriends} as well.

Now lets get in the kitchen and whip up some fab

Lemon Coconut Chia Bars

Ingredients:

• 3 tablespoons chia seeds
• 6 tablespoons fresh lemon juice {approx 1.5 lemons}
• 1.5 cups regular oats ground into a flour in food processor
• 1/2 cup regular oats {not ground}
• 1 tsp baking powder
• 1/2 tsp salt
• 1.5 cups unsweetened shredded coconut + additional for sprinkling
• 2 tablespoons lemon zest
• 1/2 cup unsweetened applesauce
• 1/3 cup Agave nectar
• 4 tablespoons coconut oil {melted}
• 1/4 cup pistachios
• 1/2 cup dried cranberries

***For Gluten-free: Instead of oats use quinoa flakes. I bought mine from Superstore***

Directions:

1. Preheat the oven to 350F. Line an 8 inch square pan with parchment paper.
2. In a small bowl, mix together the chia seeds and lemon juice. Set aside to gel up while you prepare the rest of the ingredients.
3. Take your 1.5 cup of oats and process them in food processor until a flour forms.
4. In a medium bowl, mix together the oat flour {regular oats processed into a flour}, baking powder, 1/2 cup regular oats, kosher salt, lemon zest, dried cranberries, pistachios, and shredded coconut.
5. In another small bowl, whisk together the melted coconut oil, applesauce, and agave nectar. Mix in the gelled up chia seed mixture until combined.
6. Add wet to dry and stir well until blended. It will take a while to mix it thoroughly. Scoop the mixture into the prepared pan and spread out smoothly with a spatula. Sprinkle additional coconut on top before baking.
7. Bake for about 20 minutes at 350F until golden around the outer edge. It will very lightly spring up when pressed.
8. Cool in pan for about 10 minutes before transferring onto a cooling rack for about 30 minutes. Cut into 16 squares.

{Approx 200 calories of energy goodness per square}

xxoo Drea Marie