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Chia seeds pack a potent dose of omega-3s, fiber, and protein. If you prefer a nuttier flavor and more crumbly consistency, swap in flaxseed meal.

Source: Better Homes and Gardens


Credit: Brie Passano

Recipe Summary

20 mins
1 hr 40 mins
4 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Coat a 15×10-inch baking pan with nonstick cooking spray. In a food processor combine oats, oat bran, coconut, brown sugar, and flour. Process until finely ground. Add nut butter, water, honey, baking soda, and salt. Process until combined. Transfer mixture to a large bowl. Stir in chia seeds. (Mixture will be crumbly.)

  • Press oat mixture firmly into prepared pan. Bake 18 to 20 minutes or until golden. Cool in pan on a wire rack. (Mixture crisps as it cools.)

  • Release oat mixture from pan. Break into pieces. Store in an airtight container at room temperature up to 1 week.


To increase coconut flavor, add 1/8 teaspoon coconut extract.


Chia seeds are rich in omega-3 fatty acids, fiber, and protein. Or opt for flaxseed meal (ground flaxseed), which gives the crisps a nuttier flavor and more crumbly texture.

Nutrition Facts

169 calories; total fat 7g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 3g; cholesterol 0mg; sodium 73mg; potassium 134mg; carbohydrates 25g; fiber 5g; sugar 9g; protein 5g; trans fatty acid 0g; vitamin a 2IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 11mcg; vitamin b12 0mcg; calcium 54mg; iron 2mg.


1 Ratings
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