Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary

15 mins
20 mins
5 mins
40 mins
10 servings


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


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

  • 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.

You can substitute ground flax meal for chia seeds.

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

You can substitute corn syrup or sugar for honey.

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

Nutrition Facts

200 calories; protein 3.4g; carbohydrates 30.7g; fat 7.6g; sodium 119.4mg. Full Nutrition