Lemon Honey Chia Granola Bars
It’s the return of the all mighty chia seed! Bursting with antioxidants, fatty acids, vitamins, minerals, fiber and protein, it’s one little seed that’s hard to beat.
If you’re like me, you might have a few jars or maybe even a super huge bag burning a whole in your pantry. It can be hard to figure out what to do with them sometimes, right?
I prefer to use ground chia seed as an egg replacer for baking because, in my opinion, there’s a time and a place for that certain crunchy texture and it’s not in my baked goods. Eh Eh.
Granola bars, on the other hand, are something I’ll happily enjoy crunching my way through.
These were actually inspired by the Honey Almond Chia Granola recipe that I shared a few years ago. That feels so weird to say. Man time flies! Anywho, a reader asked how she could make that recipe into granola bars so I wrote it down on the to-make list and ahem, over a year later, finally got around to making them. Sorry, I’m a bad blogger.
Most of the ingredients are similar except I decided to leave out the egg whites so that it would be a no-bake recipe and also replaced the coconut oil with almond butter to help them hold together better. The only difference with the bars is the addition of lemon zest which you can leave it out if you’re not a lemon fan.
If you are a lemon fan, I highly recommend trying them with it. The bright yellow flecks give a fresh citrus flavor that pairs beautifully with the sweetness of the honey and the crunchiness of the almonds.
Brandon actually preferred these over my Puffed Amaranth, Pistachio and Dark Chocolate Granola Bars but I liked them both equally. Probably because I’m a sucker for anything with dark chocolate. Please and thank you.
However, I will admit that these are easier to make and most of you probably have the majority of the ingredients already on hand. So if you happen to have chia seeds that you don’t know what to do with, all you need is 10 minutes to throw these bad boys together!
1 and 1/2 cup rolled oats
1 cup shredded unsweetened coconut
3/4 cup almonds, roughly chopped
1/2 cup chia seeds
1/2 cup raw honey
1/2 cup almond butter
1 teaspoon vanilla extract
1/4 teaspoon salt
zest of 1 lemon
- Line an 8 x 8’ baking dish with parchment paper then set aside.
- Next add the oats, coconut, almonds, chia seeds, and salt to a large bowl. Stir everything together and then set aside.
- Combine the honey and almond butter in a small saucepan and place it over low to medium heat. Stir together until they are melted (about 3-5 mins) then remove from heat and immediately stir in the vanilla extract and lemon zest.
- Pour the honey and almond butter mixture into the large bowl and stir everything until well-combined. Quickly transfer the mixture to the lined baking dish and then use your hands to firmly press it into the dish. If it’s too sticky, you can use another piece of parchment paper on top to help.
- Once the surface is level and smooth, place the dish in the refrigerator and allow the bars to set for at least 4-5 hours, or overnight. Once they are nice and firm, use the parchment paper to remove them from the dish.
- Using a large knife, cut them into 1-2” bars lengthwise and then perpendicular down the center. Store in an airtight container in the refrigerator for up to 2 weeks.