Hi there! I hope you are enjoying your weekend.
Many of you have been asking me how you can subscribe via email and I finally figured it out (Feedburner)!
It only took me 2 years, but better late than never right?
You can click each widget and it will bring you to that page. Pretty snazzy, I know.
I am also working hard on my new Frequently Asked Questions page, found at the top of my website called ‘FAQ’. You can check it out here. I am not finished yet, but like to think of it as a work in progress!
And finally, I have a delicious breakfast bar recipe to share with you. I made these last week and they they make a perfect snack bar when you are running out the door and need a boost, but not a sugar crash.
Tropical Lemon Cranberry Coconut Chia Bars
Packed with chia seeds, dried cranberries, pistachios, and lemon, these bars are chewy, light, and tropical. I like to think of them as a tropical macaroon bar. They also make a perfect breakfast when you are running out the door!
Inspired by Navitas Naturals.
- 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 kosher 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
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. Take your 1.5 cup of oats and process them in food processor until a flour forms.
3. 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.
4. In another small bowl, whisk together the melted coconut oil, applesauce, and agave nectar. Mix in the gelled up chia seed mixture until combined.
5. 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.
6. Bake for about 20 minutes at 350F until golden around the outer edge. It will very lightly spring up when pressed.
7. Cool in pan for about 10 minutes before transferring onto a cooling rack for about 30 minutes. Cut into 16 squares. Approx 200 calories per square.
The first thing you do is mix one big chia egg with fresh lemon juice!
I love this recipe because there are 3 full tablespoons of chia seeds. You could also sprinkle more chia seeds on top before baking if you wanted too.
Mix together the dry ingredients.
And the wet ingredients in another bowl:
Add wet to dry and mix well.
Bake for about 20 minutes at 350F, cool, and slice!
The flavour is outstanding. I am not much of a ‘lemon flavour’ person, but I just love the flavour of these bars. They are like a tropical macaroon bar with a wonderful chewy texture and pistachio crunch!
I rarely bake with Agave nectar, but I used it in this recipe because I find that the flavour of Agave goes well with lemon. I’m sure you could substitute the agave for another liquid sweetener if you wanted though.
Something tells me I could use these for my 7 miler long-run fuel today…I better get cracking!
i was just about to say im not much of a lemon person, but then you said the same thing…and they look outstanding…another starred recipe added to my lsit! i FINALLY got around to making the black eyed pea masala dish and i loved it. so thanks :)
What a wonderful way to use chia seeds!!!
Yum! Those look great. Good luck on your 7 miler!
Dang! Those look delicious. :) I think I may need to whip up a batch to pack in my lunches this week. They would also be a great snack to have in the evenings when I have classes.
I just made these! I used ground orange peel instead of the lemon zest because I was feeling lazy. Even still, they’re VERY lemony! I also used honey in place of the agave. I loved how they made the house smell all nice and coconut-y. I ate one bar, but now I’m off to wrap up the rest and stash in the freezer.
Awesome job on the bars, they look divine! Thanks! And the updates look great too.
Hi Angela, I’m new to your blog after a recommendation from the mycrazysexylife website. I’m so happy to have found your site and to have read your story. I am transitioning to being vegan but live with a meat and potatoes man so some days it’s tough if he cooks! Anyway – these bars as well as so many other recipes look delicious! I was just wondering with some of your other breads if you have experimented with gluten free flours. I’m scared to try them out when they are not as hearty as regular flours would be (I am escpecially thinking of the gingerbread and the cherry coconut bread – I am in food heaven). Sorry for the long post but thanks for discovering your true self and for sharing it with all of us!
Hey Christine! Thanks for your kind words. :) I have not experimented much with GF flours at all I am afraid. I have heard really good things about Bob’s Red Mill all purpose GF flour though.
Yum. My mouth is watering looking at these!
i love lemon bars… i’m thinking maybe this is a healthier version for me since i could eat an entire loaf pan of those things
A whole millions worlds of yes. Despite my chocolate addiction, when it comes to dessert I prefer the tang of lemons. This is absolutely going to the top(ish) of my ‘to make’ list!! Lemon and coconut and chia, oh my!
These look great! Love coconut! Looking forward to your new FAQ page!
These look delicious!! I hope the 7-miler went well!!!
Oh my goodness girl! I LOVE the wholesome list of ingredients you use, you’re amazing. I’m definitely printing this recipe + after hunting down some coconut I’ll so jump on these :) thank you so much~!
These look soooo good!
I made an awesome little raw dessert/snack on the weekend with lemon juice and zest. I think I’ll post them on my blog this week.
you had me at tropical…anything to transport me somewhere tropical is exactly what i want!
Well… again you have proven that vegan doesn’t have to be all healthy and boring…
i love the idea of these but i’d need to replace the nuts with something… i wonder if dried apples or apricots would be a good substitute…
I’ll have to try…
Just wanted to give a shout to Canada since I’m in your neck of the woods (Ottawa)…err sorta close to you, no?
I left Cali at 70deg and arrived here at -10deg. HOLY BEJESUS! BRRRRrrrrrrrrrr
haha that’s amazing…and it even warmed up today!
Those look like the perfect snack bar – healthy, but dessert-like enough to satisfy my raging sweet tooth!
First, these look very tasty, and similar to a cookie I make with coconut oil (but healthier!).
Second, I was wondering if you might consider a couple posts on vegitarian/vegn grilling (perhaps after it warms up). My husband and I finally have a grill, and we’d like to try grilling beyond the usual meat — we’ve done veggies, pizza, and fish. . . but besides a garden/veggie burger, there don’t seem to be many intriguing non-meat grilling options. It’s between 10 and 25 F where we are, and we still use the grill. . . but I’m willing to be patient, of course!
Third, I happen to purchase a bread made with ground quinoa — a great, vegan, high-protein option! I was curious whether you’d take on the challenge of coming up with a quinoa roll/bread recipe.
Oh my goodess!!! These look insanely delicious!!! I want to eat them right off the screen! :D
I can’t wait to try this recipe but I have on quick question, I have everything but the cranberry’s. I have looked everywhere…. What kind do you use? I can’t see to find them unsweetened and where the only ingredient mentioned is the berry. I have found green raisins that only have green raisin as the ingredient.
Love you Blog, it’s the first thing I look at when I login… shhh don’t tell my boss!
Angela, I am seriously tempted to step into my kitchen and make these right this second! I am totally not a lemon person normally, but for some reason these look amazing. It also helps that you said you’re not a huge lemon-lover yourself, but that you really like these bars! Alright, that’s it. I’m off to make them. Thank you!
I’ve been reading your blog for quite some time now but not commenting. However, I thought you might like to know that I made these (with a tiny tweak or two – banana instead of applesauce) to put on sale in our local community café. I tried out some samples on a few people and EVERYONE adored them. I guess they may even become a fixture now!
wow that is so cool!!! Thanks for sharing :)
I love your website and recipes! I hold Bake Sales to raise money for homeless animals. I have been able to raise thousands of dollars mainly by selling Pumpkin and Banana Breads but am trying to change over to all Vegan recipes. I find it is more expensive and sometimes does not make the large quanities that I am use to with traditional baking. Do you have any ideas or advice on how to hold a successful Vegan Bake Sale?
What about recipes that yield bite sized things like squares? I have a lot on my recipes page.
Hi Angela, Do these need to be refrigerated?
I don’t think they have to be…I keep mine in the freezer though. I do think they would keep longer in the fridge, but its up to you! :)
This will translate really well to a raw recipe by leaving out the baking powder using raw applesauce and dehydrating rather than baking. I want to keep the enzymes in! Thanks
aw great idea!
Oh my word. These are superb. I added a 1/4 cup mini chocolate chips and a tsp of orange extract. HEAVEN!!
Thanks Wendy! Great add ons :)
I just made these last night and they are AMAZING Angela!
I have to eat a diet low in sugars, gluten, nut (almonds) and dairy free and so this was the perfect combination.
Keep up the great work!
I’ve been getting really into your blog recently, everything looks so tasty and healthy!
I wanted to know, you use chia seeds very often, do you grind them or leave them whole?
Hey Stephen, I usually leave them whole – unlike flax seed, chia seeds do not have to be ground for the nutrients to be absorbed. Another reason why I love them!
Awesome, thank you so much! Can’t wait to start trying out all your recipes! :D
just made this. great recipe!
Trying to figure out how to soak the oatmeal ahead of time but it seems complicated!!
Just made those and they were amazing!! thank you
I made these the other day and they are zoo delicious! I substituted whole wheat flour for the oat flour and pumpkin seeds for the pistachios and they still turned out perfect!
I’ve shared them on my blog, along with some photos.
Love these! I made them this past week, and they were amazing! Needless to say, my family devoured them. I added dried pineapple, the sugary, sulfured, not-so-good-for-you kind, and it definitely upped the tropical level. Next time I might try fresh pineapple chunks. They’re like lemon bars that just got back from Hawaii. I also used cashews instead of pistachios, because that’s what I had (I’m thinking macadamias would be killer); and I used 1 cup of whole wheat flour rather than the processed oats, because I’m lazy.
Love the good stuff. Keep it comin’!
I made these! The texture was really good though I found it way too tart and I am a lemon person! Maybe my lemons were just too acidic? Next time I would cut the lemon in half
This is the third time I am making these and they are so good I can’t help myself from licking the bowl clean! Thank you for another amazingly healthy and delicious recipe!
I made these bars this weekend and had them for breakfast this morning. They have a wonderful light summery flavor. Each component of the bars (pistachios, cranberries, coconut, lemon) stood out on its own and yet the flavors melded together perfectly.
I baked mine in a rectangular glass pan that’s a bit narrower than an 8×8 pan. But I feel that even if I did use an 8×8, cutting the bars into 16 would be too small for a filling breakfast. I would probably cut into 9 squares. I ate 1/6 of my pan this morning along with a half banana and that was enough for me. 16 small squares would work great for a party snack or light dessert.
These sound awesome! Is there any reason to use agave nectar other than for sweetner? Just trying to find recipes with low-glucose/sugars and agave nectar is high on that scale.
Thanks for sharing!
Would there be a way to do this whilst excluding any coconut products? Unfortunately coconut is one of my several food intolerances :(
I made these for my yoga meetup group and everyone loved them! Some of the girls even asked to keep the few that didn’t get eaten. We had a few squares leftover and they lasted great in the fridge for nearly a week. Super simple recipe and very tasty. I added some chopped, no sugar added dried pineapple.
I’ll be making these again.
These were DELICIOUS! Used more applesauce instead of coconut oil, less coconut and added some goji berries and walnuts instead of pistachios but the lemon flavor was amazing! Absolutely loved these.
Looks amazing! Thanks for sharing! Wondering if omitting half the coconut would make a difference in consistency? If so, what would you sub in?
Hi there, I think you’ve guessed right that omitting an amount of coconut that significant runs the risk of throwing off the bars’ consistency. To keep the right balance of wet and dry ingredients, you could try subbing in more whole oats in place of the missing coconut. Please let us know how it goes if you decide to experiment!
Did the work for ya, might as well share.
Tropical Lemon Bars
Ingredients: oat flour, oats, chia seeds, baking powder, sea salt,
unsweetened coconut, pistachios, sweetened dried cranberries, honey, unsweetened
applesauce, maple syrup, lemon zest, lemon juice.
In 1 bar: 170 calories
1.5g fiber (10% daily value)
Added sugar 4g (1 teaspoon)
This was a hit with my family and my husband’s. My family is from Eastern Europe and my husband is from a village in India, so it’s safe to say that these are universally appealing. :-) Also, I I counted the sugar and calories and it’s less than a half a teaspoon sugar from honey and apple sauce per piece