How to Make Strawberry Coconut Chia Crisp Bars
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Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment.
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Mix oats, coconut, almond flour, coconut oil, honey, and salt until crumbly.
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Press two-thirds of mixture into pan.
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In a bowl, combine strawberries, chia seeds, and lemon juice; let sit 5 minutes to thicken.
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Spread strawberry mixture over crust, then sprinkle with remaining oat mixture.
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Bake for 28-32 minutes, until golden. Cool and slice into bars.
Pro Tips for Perfect Strawberry Coconut Chia Crisp Bars
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of rolled oats, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Strawberry Coconut Chia Crisp Bars?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Strawberry Coconut Chia Crisp Bars?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for rolled oats?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.