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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 test

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; fat 7g; saturated fat 2g; carbohydrates 25g; mono fat 3g; poly fat 2g; insoluble fiber 5g; sugars 9g; protein 5g; vitamin a 2.3IU; vitamin c 0.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 11mcg; sodium 73mg; potassium 134mg; calcium 54mg; iron 1.6mg.