Looking for a healthy snack? One that is incredibly easy? One that fills you up and is full of nutrients? You’re going to love these Coconut Chia Bars. Post may contain affiliate links.
Coconut Chia Bars
If you’re looking at the photo, you’re probably thinking, “Wow that looks like a lot more than coconut and chia seeds!” It is. But I couldn’t call them coconut, chia seeds, pumpkin seeds, currants honey bars, now could I? Whatever I call them, I call them delicious and the perfect snack!
One thing I’ve noticed about getting older is my metabolism has pretty much ground to a halt. I used to be able to eat anything I want, now if I so much as look at a brownie, I gain a couple of pounds. What makes this worse, is that I am hungry all the time. I need a little something every couple of hours. Carrot sticks just don’t work for me, I need something a little sweet, a little crunchy and that makes me feel full for awhile.
Enter these Coconut Chia Bars. They are filled with all sorts of healthy seeds and nuts and sweetened with honey. With all the nuts, seeds and coconut, they can be a little calorie heavy, but the beauty is that I can break off a little bite size piece and feel satisfied.
These are so easy! You just mix everything up in a bowl and then press it down into a baking pan lined with parchment paper. It’s sticky – so my tip to you is to tear off a little bit of parchment paper from the roll, lay it on the top of the seed mixture and press down with your hands! It’s genius. You can press it down firmly and it doesn’t stick to the parchment and your hands don’t get dirty.
Then you bake for about 50 minutes and then refrigerate for an hour. I let mine stay in the fridge longer and some of the bars crumbled when I cut them. But no worries, crumbled up, these are amazing on yogurt or fruit salads! I found these in the current issue of Donna Hay’s Fresh and Light Magazine.
Coconut Chia Bars
These healthy snacks are filled with coconut, chia seeds, pumpkin seeds, sesame seeds, and currants. Sweetened with honey!
Preheat the oven to 325.
In a large bowl combine all of the ingredients.
Lightly grease an 8x8 pan and line with parchment paper. Add the seed mixture and firmly press down (use another piece of parchment on top for this.)
Bake for 50 minutes.
Place in the refrigerator for 1 hour. Using a serrated knife, slice into 20 small pieces.
Store in the refrigerator for up to 10 days.
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Friday Favorites |
Country Cook Weekend Potluck