I came up with this when I wanted a quick, healthy breakfast that I could grab while I was taking care of a newborn. I had to omit dairy, eggs, and wheat from my diet due to her allergies. This recipe is the result of a desire to have my baked goods and make baby happy too.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Spray miniature loaf pans with cooking spray.

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  • Mix oats and salt together in a bowl. Pour 1 cup boiling water over oats and stir until oats are evenly moistened.

  • Stir 1/4 cup water and chia seeds together in a bowl until seeds start to gelatinize, 2 to 3 minutes.

  • Stir honey, canola oil, agave nectar, vanilla extract, lemon extract, and lemon zest into oat mixture. Stir chia seed mixture into oat mixture. Beat oat-chia seed mixture using an electric mixer on low until batter is well combined. Spread batter into the prepared loaf pans, pressing with a spatula to evenly distribute.

  • Bake in the preheated oven until sides are slightly browned and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool on a wire rack, 3 to 5 minutes; cut into slices.

Cook's Note:

You can also use a 9x9-inch baking dish in place of the miniature baking dish. After baking, cut into nine bars while in the pan. Using a spatula, remove the cut bars onto a cooling rack to cool.

Tips

You can substitute ground flax meal for chia seeds.

Tips

You can substitute egg in place of chia seeds-water mix.

Tips

You can substitute corn syrup or sugar for honey.

Tips

You can substitute almond butter or other nut or seed butter for oil (and omit lemon extract).

Nutrition Facts

200.4 calories; 3.4 g protein; 30.7 g carbohydrates; 0 mg cholesterol; 119.4 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/15/2017
This recipe is yummy very similar to lemon poppy seed muffins in taste. We used Lyle's golden syrup in lieu of agave nectar and I almost guarantee you'd like this version better but I can also assume the calories are slightly more Read More

Most helpful critical review

Rating: 2 stars
03/15/2016
I was looking forward to a good healthy treat but found these to be very bland. I love lemon but didn't think the lemon flavor really came through enough. IF I make them again I probably would use almond extract instead of the lemon extract and zest add some sliced almonds and chopped tart cherries to give this some zip. Read More
(2)
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
03/15/2016
I was looking forward to a good healthy treat but found these to be very bland. I love lemon but didn't think the lemon flavor really came through enough. IF I make them again I probably would use almond extract instead of the lemon extract and zest add some sliced almonds and chopped tart cherries to give this some zip. Read More
(2)
Rating: 2 stars
06/05/2014
The texture was very strange...less like a bar and more like a baked oatmeal. However it tasted delicious. I enjoyed the lemon. If you think of it like a baked oatmeal instead of an oat bar then it is great. Read More
(2)
Rating: 4 stars
02/02/2015
I like it. I keep it in the freezer and so the gummy texture isn't so bad when frozen. When I made it I didn't have lemon extract so I used fresh lemon juice as well I used olive oil instead of canola. Good recipe. Read More
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Rating: 4 stars
04/03/2015
The texture is slightly odd BUT the taste is nice- love that lemon! (Didn't have lemon extract so just went overboard with the zest). I think this is a basic healthy breakfast bar that can be used as a starting place for your individual likes/dislikes. I added 1/4 cup chopped walnuts to increase protein and I added 1/4 cup chopped prunes to increase potassium. I used maple syrup since I didn't have honey. Thanks Punkim 30 for sharing. Read More
Rating: 4 stars
09/23/2015
I don't have any allergies/sensitivities to consider but I enjoy the creativity of allergen-avoiding and vegan cuisines. The texture will be familiar to those of us who have used gelatinized chia and/or flax seeds as an egg substitute. I added some sunflower seeds and dried cherries to up the nutrients. The cherries overpowered the lemon a bit so I would recommend something milder if you want the lemon to really come through. I didn't have any agave syrup but they were still plenty sweet from the honey. Only drawback was my not-so-picky toddler wouldn't finish her slice. More for me! Read More
Rating: 5 stars
02/14/2017
This recipe is yummy very similar to lemon poppy seed muffins in taste. We used Lyle's golden syrup in lieu of agave nectar and I almost guarantee you'd like this version better but I can also assume the calories are slightly more Read More
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Rating: 5 stars
01/30/2016
This was good! I didn't have agave but I used the same amount of Grade B real maple syrup instead. Just the right amount of moistness. A lot of gluten free or dairy free baked goods are too dry or else dense. The oats and chia seeds make it a nice texture. Read More