Coconut Chia Oatmeal bites are a versatile little addition to your healthy 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. Also great for snacking all on their own. 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.
This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust.
Why You Will Love This Recipe
Sick of toast or cereal that tastes like cardboard for breakfast?
These crunchy little oat bites will get you out of that breakfast rut in no time!
- Easy to make
- Freezer friendly, making it the perfect recipe to double and have on hand
- Full of wholesome ingredients to keep you feeling fuller for longer
- Perfect for enjoying breakfast on the go
- Naturally sweetened
- Perfect for meal prepping as it will last a couple of weeks in the fridge, make a large batch and put some away for next week
- A good source of protein, with about 5 grams of protein per serve (pair with a high-protein yogurt and you will be hitting your protein goals in no time).
Breakfast is my favorite meal of the day, and these are up there with one of my favorite meal prep brekkie items, along with this Chia Overnight Oats recipe, this Winter Porridge, and my absolute favorite way of clearing out the veggie drawer, with this Veggie Omelette.
We are sticking with really simple ingredients here, stuff you will most likely already have in the pantry.
Our main ingredients include:
- Almond butter: I make my own, but you can use store-bought almond butter, or any other nut butter you prefer or have on hand. I have used peanut butter and it was just as delicious;
- Old-fashioned oats: look for rolled oats, not quick oats;
- Toasted coconut flakes: I buy the unsweetened version;
- Honey: this can be swapped out for maple syrup or agave syrup;
- Pure vanilla extract: or make it more indulgent by using scraped vanilla beans;
- Chia seeds: these are full of fiber and add a great crunchy texture to the oatmeal bites.
Now let's make an easy breakfast!
Allow the bites to cool completely before storing.
Once cooled pop them into a glass mason jar and store them in the fridge for about 2-3 weeks.
They also freeze well and can be kept in a freezer-friendly container for about 6 months.
I tend to store mine in a vacuum-sealed pouch in the freezer to prevent them from taking on other smells that may be in there.
These are versatile little bites.
- as a breakfast cereal paired with milk
- as a topping in a Greek yogurt breakfast bowl paired with some fresh fruit and your other favorite toppings, like in these mason jar yogurt parfaits
- cut slightly larger and enjoyed as thin and crispy granola bars
- as a crispy breakfast on the go eaten by themselves
- as a crispy topping with some ice cream
- drizzled with some melted dark chocolate before being broken into pieces, for more of a sweet treat.
Tips, Tricks and Substitutions
I always make a double batch and keep one batch stored in a glass mason jar in the fridge to be added to yogurt bowls or eaten as a breakfast cereal during the week.
The perfect make-ahead breakfast for busy mornings.
To change things up you can also try adding:
- a scoop of your favorite protein powder;
- some chopped dried fruit;
- a couple of drops of coconut extract, for more coconut flavor.
With the second batch, I cut them into slightly larger squares and the kids eat them as cookies/granola bars.
I hope you love these crispy coconut chia oatmeal bites as much as we do!
Coconut Chia Oatmeal Bites
Clicking any equipment link above will earn me a small commission at no extra cost to you.
- nonstick cooking spray
- 1 cup regular rolled oats
- ½ cup oat bran
- ½ cup toasted flaked coconut
- ⅓ cup coconut sugar
- ¼ cup whole wheat flour
- 3 tablespoons almond butter
- 2 tablespoons water
- 1 tablespoon honey
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- 2 tablespoons chia seeds
- milk and desired fruit optional to serve
- Preheat oven to 325F (165C).
- Coat a 15x10-inch baking pan with cooking spray.nonstick cooking spray
- In a food processor combine rolled oats, oat bran, coconut flakes, coconut sugar, and flour. Process until finely ground.1 cup regular rolled oats, ½ cup oat bran, ½ cup toasted flaked coconut, ⅓ cup coconut sugar, ¼ cup whole wheat flour
- Add the almond butter, water, honey, baking soda, salt, and coconut extract. Process until well combined and transfer to a large bowl.3 tablespoons almond butter, 2 tablespoons water, 1 tablespoon honey, ⅛ teaspoon baking soda, ⅛ teaspoon salt, ½ teaspoon vanilla extract
- Add the chia seeds and mix well to combine (the mixture will be crumbly).2 tablespoons chia seeds
- Using the bottom of a measuring cup, press the oat mixture firmly into the prepared baking pan until evenly spread out.
- Bake for 18-20 minutes, or until golden. Remove from the oven and allow to cool completely. The mixture will crisp as it cools.
- Using a table knife or small metal spatula, release the oat mixture from the pan. Break it into small bite-size pieces if using for cereal, or larger pieces for granola bar bites.
- Store at room temperature for up to 1 week. If, or in a mason jar in the fridge for about 2 weeks. Serve with milk or yogurt, and fruit. Can also be enjoyed by itself.milk and desired fruit