These strawberry chia seed bars are delicious and the perfect food to fuel your busy mornings. Each tablespoon of chia seeds contains 2 grams of protein and 5.5 grams of fiber. Even better, they are packed full of healthy omega 3 fatty acids, antioxidants, and a variety of vitamins and minerals. These breakfast bars are sweetened naturally with maple syrup and strawberries, and use minimal ingredients. I make them Sunday as part of my weekly food prep for an easy grab and go breakfast all week.
for the oat base/topping
- 3 cups rolled oats
- 1 cup oat flour
- 1/2 tsp sea salt
- 1/3 cup maple syrup or brown rice syrup (or honey)
- 1/3 cup coconut oil, melted
- 1/2 tsp pure vanilla extract
for the filling
- 1 lb organic frozen strawberries
- 4 TBSP chia seeds
- Blend oats, flour, salt, syrup, coconut oil, and vanilla extract together for 15- 30 seconds, or until the oats have mostly broken down. It should resemble a sticky crumble. note: do not over blend. It should not be blended as fine as flour.
- Scoop out 1/2 a cup of the oat mixture, put in a container, and store in the refrigerator for topping later. Pour the remaining oat mixture into a 11 x 7.5 baking dish and pack down evenly to form the base.
- Blend thawed strawberries in a food processor until they are mush/smooth. Stir in chia seeds with a spoon.
- Pour the strawberry filling over the oat base using the back side of a spoon to make sure the filling gets spread around evenly. Spread the filling around gently in order to prevent pulling up the oat base. Sprinkle the reserved oat-topping over the top of the strawberry filling and place in the refrigerator for 2 hours to set.
- After the bars have set in the refrigerator, remove and cut into 12 bars.