In searching for some new snacks to incorporate into our regular routine, I came across these Coconut Chia Oat Squares. As sort of a cross between granola and a cracker, they sounded delicious—and a perfect topping for granola and just nibbling. Turns out that the recipe was super easy to mix up in the food processor and my little girl loves them as much as I do.
Over on Yummy Toddler Food, I share a lot of snacks, but I try to watch out for things that might be too crunchy or crispy for younger eaters. And while the edges of these are crisp, the interior is also soft—sort of like flatbread—since they include a bit of flour and baking soda. Which means that they are a great snack to keep on hand for a busy week when you want nutritious grab-and-go foods at the ready.
I made a few tweaks to this recipe that you might want to try:
- I used sliced almonds instead of oat bran (since I didn’t have any).
- Instead of brown sugar, I traded in coconut sugar.
- I skipped the coconut extract and added 1 teaspoon of vanilla.
- And I baked mine on parchment rather than using nonstick spray (to avoid any greasiness).
The whole recipe comes together in the food processor and after a quick pressing down onto the baking sheet, it simply bakes in the oven for 20 minutes. It was hard to let it cool before trying it—it smelled delicious!—but we made quick work of that as soon as it was cool enough to handle. My daughter wound up loving the most crunchy bits, which made me think that I might try to get the mixture a little thinner with a rolling pin the next time I make this recipe.
We loved this mixture for breakfast and snacking, but I also have to admit that it makes a really yummy topping for vanilla ice cream!
Get the full recipe for Coconut Chia Oat Squares right here.
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You are gonna love this 6-ingredient, no-bake bar. Think of this Chocolate, Coconut and Almond Bar as a granola bar meets rice krispie treat, and one that comes together in under 10 minutes.
See what I mean about loving it? Market this however you want it—granola bar, granola krispie bar—just make it!
Oh, and look, I stayed true to the recipe—no messing around. I didn’t tweak a thing. I did have to use two types of coconut since I was out of sweetened coconut flakes (unsweetened coconut chips and fine coconut crumb – the later being the type you use for macarons). My point in sharing this is so you can see the recipe is highly adaptable, so get creative—I know I will next time.
I’m thinking: dried fruits, caramel bits, and different types of granola. My mind is gonna go crazy with mixing and matching for the next batch.
To get started, click here for the recipe. For a few notes keep reading:
- I bypassed the foil sling for parchment, to avoid having to butter the foil. And as you can see, I also used binder clips on each side to hold the parchment in place—not necessary, unless you are a control freak like me.
- For the “crispy flake and crunchy oat cluster cereal” I used a French vanilla granola mix you buy in the bulk bins at health food stores.
- I bypassed the coconut extract (I didn’t have any on hand).
- I went out of order with the instructions and just mixed the chocolate chips in with the all the other dry ingredients, rather than waiting until the end when the mixture cooled since that would require a little more elbow grease. Keep in mind if you do the same the chocolate chips will melt some—I didn’t mind though.
- I also finished with an extra 2 tablespoons of coconut crumb on top for an added kick in flavor.
- To get a nice flat and even top, I used a fondant smoother to push the bars to an even finish.