Coconut Chia Oat Squares are a versatile little addition to your breakfast menu. Add them to yogurt bowls, pair them with milk and fruit, or make a little parfait in a glass mason jar for breakfast on the go. Packed with chia seeds and almond butter they will give both you and the little ones a good start to the day. Way better than store bought cereal.
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I managed to snag a copy of the newest edition of the Better Homes and Gardens New Cook Book before it hit the stores. I have been cooking from this thing all week, and let me just say it definitely has something for everyone. Think global flavors, fresh ingredients and the answer to pretty much every cooking question you could possibly come up with.
What’s New in the New Version?
Each page is now filled with how-to photos and helpful guidance, making it the perfect cookbook for beginner and advanced cooks alike.
Recipes are organized into four sections:
- Everyday cooking;
There are also a lot more recipes reflecting what we are eating today. From sheet-pan dinners to grain bowls, center-of-the-plate veggie meals to gluten-free cookies.
The BIG promise remains the same though: You will have success in the kitchen! And after making a chili, a noodle bowl, breakfast eggs and these chia oat squares with success each time, I can vouch for that.
Grab your copy here.
So Now For The Coconut Chia Oat Squares
Breakfast is probably the one meal of the day where I feel like we can really get stuck in a rut, so I hit the breakfast section first, and just loved this Coconut Chia Oat Squares recipe. I made a double batch and stored in glass mason jars in the fridge and we have been adding to our yogurt bowls and smoothies all week.
I cut some into slightly larger squares and the kids have been eating them as cookies/oat bars.
What Do We Include in There and How Do I Store Coconut Chia Breakfast Oat Squares?
We are sticking with really simple ingredients here, stuff you will most like already have in the pantry. Our main ingredients include:
- Almond butter (I use this one);
- Rolled oats;
- Toasted Coconut;
- Raw Honey and
- Fiber-rich chia seeds. They add texture and heart-healthy, plant-based omega-3 fatty acids.
To store, just pop them into a glass mason jar and store in the fridge. I have never had mine for more than a week because the kids like to add them to everything, but I am sure they would be fine for 2-3 weeks if kept airtight when not being used. Happy eating.
- nonstick cooking spray
- 1 cup regular rolled oats
- 1/2 cup oat bran
- 1/2 cup toasted flaked coconut
- 1/3 cup coconut sugar
- 1/4 cup whole wheat flour
- 3 tbsp almond butter
- 2 tbsp water
- 1 tbsp honey
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/8 tsp coconut extract
- 2 tbsp chia seeds
- milk and desired fruit optional
Preheat oven to 325F. Coat a 15x10 inch baking pan with cooking spray.
In a food processor combine next 5 ingredients (through flour). Cover and process until finely ground. Add next 6 ingredients (through coconut extract). Cover and process until combined. Transfer to a large bowl. Stir in chia seeds (mixture will be crumbly).
Using the bottom of a measuring cup, press oat mixture firmly into prepared baking pan. Bake 18-20 minutes, or until golden. Cool in a pan on a wire rack (mixture will crisp as it cools).
Using a table knife or small metal spatula, release oat mixture from pan. Break into small bite-size pieces. Store at room temperature up to 1 week. If desired, serve with milk and fruit.