These breakfast berry chia bars layer oats, banana, and flaxseed with a berry chia filling and a crumbly topping. They’re easy to prep ahead and store well for quick breakfasts or snacks.
Ingredients
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 medium overripe banana mashed
- 2 tbsp maple syrup
- ¼ cup unsweetened plant-based milk
- 1 tsp vanilla extract
- 1 ½ cups rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ⅛ tsp salt
- 2 ½ cups frozen berries strawberries, raspberries, blueberries, or a mix
- 2 tbsp chia seeds
Crumble topping
- ⅓ cup quick oats
- ¼ cup almond meal
- ¼ cup walnuts or pecans finely chopped
- 2 tbsp coconut oil melted
- 3 tbsp maple syrup
- ½ tsp cinnamon
Instructions
- Preheat the oven to 350°F (180°C) and line an 8 x 8-inch (20 x 20cm) square baking dish with parchment paper.
- In a small bowl, combine the ground flaxseed with the water. Leave for 5 minutes until thick and gelatinous.
- In a large mixing bowl, mash the banana. Add the flaxseed mixture, maple syrup, plant-based milk, and vanilla extract. Mix to combine. Add the rolled oats, baking powder, cinnamon, and salt. Mix again until combined.
- Transfer the mixture to the lined baking dish and press down evenly with the back of a spoon. Bake for 15 minutes.
- Add the berries to a small pot and simmer over medium heat for 3–4 minutes until they start to release their juices. Remove from the heat and stir in the chia seeds.
- Wipe out the mixing bowl and add all crumble topping ingredients. Mix until combined. The texture should be dry and coarse.
- Remove the base from the oven. Spread the berry mixture on top, followed by the crumble topping. Bake for 10 minutes or until the crumble is lightly golden.
- Leave to cool in the pan for 15 minutes before slicing into 12 bars. Store in an airtight container in the refrigerator for up to five days.