How do the Lemon-Coconut Breakfast Bars hold their shape?

The combination of soaked chia seeds, which create a gel-like binder, and finely chopped medjool dates helps these bars achieve their firm, cohesive texture.

Can I adjust the sweetness in these breakfast bars?

The recipe uses both maple syrup/agave nectar and medjool dates for sweetness. For less sweetness, you could slightly reduce the maple syrup, but the dates are crucial for texture.

What is the best way to store leftover Lemon-Coconut Breakfast Bars?

Once cooled, store these baked bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for longer storage.

Can I use a different type of flour instead of oat flour?

While oat flour provides a unique texture, you could experiment with a gluten-free all-purpose blend or whole wheat pastry flour, though the texture may vary slightly.

Is there a substitute for coconut oil in this recipe?

Melted vegan butter or another neutral-flavored oil like refined sunflower oil could be used as a substitute for coconut oil, though it may subtly alter the flavor profile.

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Lemon-Coconut Breakfast Bars
[Vegan]

Name: Lemon-Coconut Breakfast Bars [Vegan]
Cook time: 30 min
Yield: yields 16, 2 inch squares
Ingredients: 1½ Tbsp chia seeds; 3 Tbsp fresh lemon juice; 1 cup oat flour; ½ tsp baking powder; pinch sea salt; ¾ cup + 2 Tbsp shredded dried coconut, divided; 2 Tbsp lemon zest; 2 Tbsp coconut oil, melted; 2 Tbsp applesauce; ¼ cup maple syrup or agave nectar; ½ cup packed soft medjool or honey dates, pitted (about 8-9)

JC By: Julie Morris, Natural Food Chef

Author Bio

Julie Morris is a Los Angeles-based natural food chef and author of Superfood Cuisine: Cooking... Read More

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Close-up of golden-brown Lemon-Coconut Breakfast Bars cut into squares, garnished with shredded coconut on a parchment-lined baking sheet.

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Lemon-Coconut Breakfast Bars [Vegan]

yields 16, 2 inch squares

These lemon-coconut breakfast bars are perfect with some tea for an afternoon of gossip with the girls. It makes a great munch for bridal showers and baby showers, while taking a bite from this bar at a picnic in the park sounds divine.

Ingredients You Need for Lemon-Coconut Breakfast Bars [Vegan]

1½ Tbsp chia seeds
3 Tbsp fresh lemon juice
1 cup oat flour
½ tsp baking powder
pinch sea salt
¾ cup + 2 Tbsp shredded dried coconut, divided
2 Tbsp lemon zest
2 Tbsp coconut oil, melted
2 Tbsp applesauce
¼ cup maple syrup or agave nectar
½ cup packed soft medjool or honey dates, pitted (about 8-9)

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How to Prepare Lemon-Coconut Breakfast Bars [Vegan]

Preheat the oven to 300 degrees. Grease a 8×8” baking pan.
In a small bowl, combine the lemon juice and chia seeds. Set aside for 20 minutes.
Meanwhile, in a medium bowl mix together the oat flour, baking powder, salt, and ¾ cup coconut flakes. Sprinkle in the lemon zest and mix again until distributed.
In a separate bowl, combine the coconut oil, apple sauce, and agave nectar. Mix in the soaked chia seeds. Chop the pitted medjool dates finely, and mix in with the other wet ingredients.
Pour the wet ingredients into the dry, and stir until blended. Spread the mixture into the prepared baking pan, and use a spatula to flatten out the surface. Sprinkle remaining 2 Tbsp coconut on top, patting them down lightly into the mixture.
Bake for 25-28 minutes, until edges begin to turn golden brown. Cut while warm into squares.