Ooh, are you ready to whip up some deliciously healthy treats? Chia seeds are the star of these 20 easy-to-make bars, perfect for busy home cooks looking for nutritious snacks. Packed with flavor and goodness, these recipes will satisfy your cravings while keeping things wholesome. Let’s dive in and discover your new favorite grab-and-go snack!
Chocolate Chip Chia Seed Bars
Remember those days when you need a quick, wholesome snack but don’t want to spend hours in the kitchen? You’re in luck. These chocolate chip chia seed bars are your new go-to—they’re packed with energy, require zero baking, and come together in minutes.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups old-fashioned rolled oats
– 1 cup creamy almond butter
– ½ cup pure maple syrup
– ⅓ cup chia seeds
– ¼ cup unsweetened cocoa powder
– ½ cup dark chocolate chips (70% cacao)
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
Instructions
1. Line an 8×8-inch baking pan with parchment paper, allowing overhang on two sides for easy removal.
2. In a large mixing bowl, combine 2 cups old-fashioned rolled oats, ⅓ cup chia seeds, ¼ cup unsweetened cocoa powder, and ¼ teaspoon fine sea salt; whisk until evenly distributed.
3. In a medium saucepan over low heat, warm 1 cup creamy almond butter and ½ cup pure maple syrup, stirring constantly with a silicone spatula until the mixture is smooth and slightly runny, about 2–3 minutes.
4. Remove the saucepan from heat and stir in 1 teaspoon pure vanilla extract until fully incorporated.
5. Pour the warm almond butter mixture over the dry ingredients and mix vigorously with a spatula until no dry spots remain and a thick, cohesive dough forms.
6. Fold in ½ cup dark chocolate chips until evenly dispersed throughout the dough.
7. Transfer the mixture to the prepared pan and press firmly into an even layer using the bottom of a measuring cup or your hands.
8. Refrigerate the pan, uncovered, for at least 2 hours or until the bars are completely firm and set.
9. Using the parchment overhang, lift the slab from the pan and place it on a cutting board.
10. With a sharp chef’s knife, slice the slab into 12 even bars, wiping the blade clean between cuts for neat edges.
11. Store the bars in an airtight container in the refrigerator for up to one week.
What you get are delightfully chewy bars with a rich chocolate flavor and satisfying crunch from the chia seeds. They’re perfect for an afternoon pick-me-up or crumbled over yogurt for a decadent breakfast twist.
Peanut Butter Chia Seed Energy Bars
Haven’t you ever needed a quick, healthy snack that actually tastes good? These peanut butter chia seed energy bars are perfect for when you’re rushing out the door or need a mid-afternoon pick-me-up. They’re packed with protein and fiber to keep you satisfied.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 ½ cups old-fashioned rolled oats
– ½ cup natural creamy peanut butter
– ⅓ cup pure maple syrup
– ¼ cup chia seeds
– ¼ cup unsweetened shredded coconut
– ¼ cup mini dark chocolate chips
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
Instructions
1. Line an 8×8-inch baking dish with parchment paper, allowing the paper to overhang on two opposite sides for easy removal.
2. In a large mixing bowl, combine 1 ½ cups old-fashioned rolled oats, ¼ cup chia seeds, and ¼ cup unsweetened shredded coconut.
3. In a medium saucepan over low heat, gently warm ½ cup natural creamy peanut butter and ⅓ cup pure maple syrup, stirring constantly with a silicone spatula until the mixture is smooth and just combined, about 2-3 minutes. Tip: Warming the mixture helps it bind the dry ingredients more effectively.
4. Remove the saucepan from the heat and immediately stir in 1 teaspoon pure vanilla extract and ¼ teaspoon fine sea salt until fully incorporated.
5. Pour the warm wet mixture over the dry ingredients in the large bowl.
6. Using the silicone spatula, fold and stir the mixture until all the dry ingredients are thoroughly coated and no dry spots remain.
7. Allow the mixture to cool for 5 minutes, then fold in ¼ cup mini dark chocolate chips. Tip: Letting the mixture cool slightly prevents the chocolate chips from melting completely.
8. Transfer the mixture to the prepared baking dish.
9. Using slightly damp hands, firmly and evenly press the mixture into the dish, ensuring it is compacted into all corners. Tip: Applying even pressure is crucial for bars that hold their shape when sliced.
10. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until completely firm.
11. Using the parchment paper overhang, lift the set slab from the dish and place it on a cutting board.
12. With a sharp chef’s knife, slice the slab into 12 even rectangular bars.
Firm and chewy with a delightful crunch from the chia seeds, these bars offer a perfect balance of nutty peanut butter and rich chocolate. Enjoy one straight from the fridge for a cool, satisfying treat, or crumble it over Greek yogurt for a protein-packed breakfast.
Oatmeal Raisin Chia Seed Bars
Nailing the perfect grab-and-go snack just got easier with these oatmeal raisin chia seed bars. You’ll love how simple they are to whip up, and they’re packed with wholesome ingredients that keep you satisfied all afternoon. Seriously, they’re about to become your new favorite treat.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups old-fashioned rolled oats
– 1 cup creamy natural almond butter
– ½ cup pure maple syrup
– ¼ cup chia seeds
– ½ cup dark raisins
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon
– ¼ teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large mixing bowl, combine the old-fashioned rolled oats, chia seeds, dark raisins, ground cinnamon, and fine sea salt until evenly distributed.
3. In a small saucepan over low heat, gently warm the creamy natural almond butter and pure maple syrup for 2-3 minutes, stirring constantly until the mixture is smooth and pourable.
4. Remove the saucepan from heat and stir in the pure vanilla extract until fully incorporated.
5. Pour the warm almond butter mixture over the dry ingredients and use a sturdy spatula to fold everything together until no dry spots remain and the mixture is cohesive.
6. Transfer the mixture to the prepared baking pan and press it firmly into an even layer using the bottom of a measuring cup or your hands.
7. Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and the center feels set to the touch.
8. Let the bars cool completely in the pan on a wire rack for at least 1 hour before lifting them out using the parchment overhang.
9. Place the cooled slab on a cutting board and slice into 12 even bars using a sharp knife, wiping the blade clean between cuts for neat edges.
Keep these bars in an airtight container at room temperature for up to 5 days—they develop a wonderfully chewy texture as the chia seeds hydrate. The combination of sweet raisins and earthy oats shines through, making them perfect for packing in lunches or crumbling over yogurt for a quick breakfast upgrade.
Almond Joy Chia Seed Bars
Sometimes you just need a sweet treat that feels indulgent but won’t leave you in a sugar coma. These Almond Joy Chia Seed Bars are exactly that—a perfect blend of chewy coconut, rich dark chocolate, and crunchy almonds, all held together with wholesome chia seeds. You’re going to love how easy they are to make, and they’re perfect for a quick snack or a healthier dessert option.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup unsweetened shredded coconut
– 1/2 cup raw almonds, roughly chopped
– 1/4 cup chia seeds
– 1/4 cup pure maple syrup
– 1/4 cup coconut oil, melted
– 1/4 cup dark chocolate chips (70% cacao)
– 1/4 tsp fine sea salt
Instructions
1. Line an 8×8-inch baking pan with parchment paper, allowing excess to hang over the edges for easy removal.
2. In a large mixing bowl, combine the unsweetened shredded coconut, roughly chopped raw almonds, and chia seeds.
3. Pour the pure maple syrup and melted coconut oil over the dry ingredients.
4. Add the fine sea salt to the mixture.
5. Stir all ingredients together until they are fully and evenly coated, which should take about 1-2 minutes of vigorous mixing.
6. Transfer the mixture to the prepared baking pan and press it down firmly and evenly with the back of a spoon or your hands to create a compact layer.
7. Place the pan in the refrigerator and chill for at least 2 hours, or until the bars are completely set and firm to the touch.
8. Remove the pan from the refrigerator and lift the bars out using the parchment paper overhang.
9. Place the dark chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until fully melted and smooth, about 1-2 minutes total.
10. Drizzle the melted dark chocolate over the top of the bars in a zigzag pattern using a spoon or piping bag.
11. Return the bars to the refrigerator for an additional 10 minutes to allow the chocolate to set.
12. Remove from the refrigerator and use a sharp knife to cut into 12 even bars, wiping the blade clean between cuts for neat edges.
13. Store the bars in an airtight container in the refrigerator for up to one week.
What you’ll get is a delightfully chewy bar with a satisfying crunch from the almonds and a rich, bittersweet finish from the dark chocolate. For a fun twist, try crumbling a bar over vanilla bean ice cream or packing them for a midday energy boost on the go.
Banana Bread Chia Seed Bars
Let’s be real—you’ve got those overripe bananas sitting on your counter right now. Instead of tossing them, transform them into these wholesome Banana Bread Chia Seed Bars. They’re the perfect grab-and-go snack that feels like a treat but fuels your day.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 3 large overripe bananas, mashed until smooth
– 1/4 cup pure maple syrup
– 1/4 cup clarified butter, melted and cooled slightly
– 2 pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 1/2 cups old-fashioned rolled oats
– 1/2 cup almond flour
– 1/4 cup chia seeds
– 1 teaspoon ground cinnamon
– 1/2 teaspoon baking soda
– 1/4 teaspoon fine sea salt
– 1/3 cup dark chocolate chips (at least 70% cacao)
Instructions
1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large mixing bowl, combine the mashed bananas, maple syrup, clarified butter, lightly beaten eggs, and vanilla extract. Whisk vigorously for about 60 seconds until the mixture is fully emulsified and smooth.
3. In a separate medium bowl, whisk together the rolled oats, almond flour, chia seeds, cinnamon, baking soda, and fine sea salt until evenly distributed.
4. Tip: Toasting the oats in a dry skillet over medium heat for 3-5 minutes until fragrant before mixing can deepen their nutty flavor.
5. Gradually add the dry ingredients to the wet ingredients, folding with a spatula until just combined and no dry pockets remain.
6. Gently fold in the dark chocolate chips, being careful not to overmix the batter.
7. Transfer the batter to the prepared pan, using the spatula to spread it into an even layer and pressing it firmly into the corners.
8. Tip: Lightly wet your fingers or the spatula to prevent sticking while smoothing the top.
9. Bake on the center rack for 28-32 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
10. Tip: Rotate the pan halfway through baking to ensure even browning, especially if your oven has hot spots.
11. Remove the pan from the oven and let the bars cool completely in the pan on a wire rack for at least 1 hour to set properly.
12. Using the parchment overhang, lift the entire slab out of the pan and place it on a cutting board. Slice into 12 even bars with a sharp knife.
Ultimately, these bars offer a delightful contrast: a moist, banana-forward crumb studded with melty chocolate pockets and a subtle crunch from the chia seeds. For a special touch, drizzle them with a simple glaze made from powdered sugar and a splash of milk, or crumble one over vanilla bean ice cream for an instant dessert.
Coconut Lime Chia Seed Bars
Fancy a tropical treat that’s both refreshing and satisfying? These coconut lime chia seed bars are the perfect make-ahead snack for busy days. You’ll love the bright, zesty flavor and chewy texture.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups unsweetened shredded coconut
– 1 cup chia seeds
– ½ cup pure maple syrup
– ¼ cup freshly squeezed lime juice
– 2 tablespoons virgin coconut oil, melted
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– Zest of 2 organic limes
Instructions
1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large mixing bowl, combine the unsweetened shredded coconut and chia seeds.
3. Add the pure maple syrup, freshly squeezed lime juice, and melted virgin coconut oil to the bowl.
4. Stir in the pure vanilla extract, fine sea salt, and zest of 2 organic limes until the mixture is uniformly moistened.
5. Tip: For the best texture, let the mixture sit for 10 minutes to allow the chia seeds to absorb the liquid and thicken slightly.
6. Press the mixture firmly and evenly into the prepared pan using the bottom of a measuring cup or your hands.
7. Tip: Apply consistent pressure to prevent the bars from crumbling when sliced later.
8. Refrigerate the pan, uncovered, for at least 4 hours or until the mixture is completely set and firm to the touch.
9. Tip: For clean cuts, use a sharp knife dipped in hot water and wiped dry between slices.
10. Lift the bars from the pan using the parchment overhang and transfer to a cutting board.
11. Slice into 12 equal rectangular bars.
12. Store the bars in an airtight container in the refrigerator for up to one week.
Oozing with tropical vibes, these bars offer a delightful chew from the coconut and a subtle crunch from the chia seeds. The lime zest provides a bright, aromatic punch that balances the sweetness beautifully. Try serving them chilled with a sprinkle of extra lime zest or alongside a cup of herbal tea for an afternoon pick-me-up.
Blueberry Bliss Chia Seed Bars
Just when you need a quick, wholesome snack, these blueberry chia seed bars come to the rescue. They’re packed with fruity flavor and a satisfying, chewy texture that’s perfect for on-the-go mornings or an afternoon pick-me-up. You’ll love how simple they are to make with just a few staple ingredients.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups old-fashioned rolled oats
– 1 cup almond flour
– ½ cup chia seeds
– ⅓ cup pure maple syrup
– ¼ cup coconut oil, melted
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– 1 cup dried blueberries
– 1 large pasture-raised egg, lightly beaten
Instructions
1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large mixing bowl, combine the old-fashioned rolled oats, almond flour, chia seeds, and fine sea salt, whisking until evenly distributed.
3. Pour in the pure maple syrup, melted coconut oil, and pure vanilla extract, then stir with a rubber spatula until the dry ingredients are fully coated and the mixture appears crumbly.
4. Tip: For a more cohesive bar, let the mixture rest for 5 minutes to allow the chia seeds to absorb some moisture.
5. Fold in the dried blueberries gently to avoid crushing them, ensuring they are evenly dispersed throughout the mixture.
6. Add the lightly beaten pasture-raised egg to the bowl and mix thoroughly until the mixture holds together when pressed between your fingers.
7. Transfer the mixture to the prepared baking pan and press it down firmly and evenly with the back of a measuring cup or your hands to create a compact layer.
8. Tip: For clean cuts, score the top lightly with a knife into 12 bars before baking to guide slicing later.
9. Bake in the preheated oven for 22–25 minutes, or until the edges are golden brown and the center feels set to the touch.
10. Remove the pan from the oven and place it on a wire rack to cool completely in the pan for at least 1 hour to allow the bars to firm up.
11. Tip: For best texture, refrigerate the cooled bars for 30 minutes before slicing to make them easier to handle and prevent crumbling.
12. Use the parchment overhang to lift the slab from the pan, then cut along the scored lines into 12 even bars using a sharp knife.
Great for meal prep, these bars offer a delightful contrast of chewy oats and pops of sweet blueberries, with the chia seeds adding a subtle crunch. Serve them chilled for a firmer bite or at room temperature for a softer texture, and try crumbling one over Greek yogurt for a creative breakfast twist.
Pumpkin Spice Chia Seed Bars
Holiday baking just got a whole lot healthier with these pumpkin spice chia seed bars. You get all the cozy, warm flavors of fall in a grab-and-go treat that’s perfect for busy mornings or a quick afternoon pick-me-up. They’re seriously simple to make and packed with good-for-you ingredients.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups old-fashioned rolled oats
– ½ cup chia seeds
– ¾ cup pumpkin purée
– ⅓ cup pure maple syrup
– ¼ cup clarified butter, melted and cooled slightly
– 1 large pasture-raised egg, lightly beaten
– 1 ½ teaspoons pumpkin pie spice blend
– ½ teaspoon fine sea salt
– ½ cup chopped raw pecans
Instructions
1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large mixing bowl, combine the old-fashioned rolled oats, chia seeds, pumpkin pie spice blend, and fine sea salt. Whisk these dry ingredients together until evenly distributed.
3. In a separate medium bowl, whisk together the pumpkin purée, pure maple syrup, melted clarified butter, and the lightly beaten pasture-raised egg until the mixture is completely smooth and homogenous.
4. Pour the wet pumpkin mixture into the bowl with the dry oat mixture. Use a rubber spatula to fold and stir until no dry pockets remain and the chia seeds are fully incorporated. Tip: Let the mixture sit for 5 minutes; this allows the chia seeds to begin absorbing moisture and helps bind the bars.
5. Fold in the chopped raw pecans until they are evenly dispersed throughout the batter.
6. Transfer the batter to your prepared baking pan. Use the spatula or your fingers to press it into a firm, even layer across the entire bottom of the pan.
7. Bake on the center rack for 23-25 minutes, or until the edges are golden brown and the center feels set to a light touch. Tip: For clean cuts, let the baked slab cool completely in the pan on a wire rack for at least 1 hour before slicing.
8. Once completely cool, use the parchment overhang to lift the slab from the pan. Place it on a cutting board and slice into 12 even bars with a sharp knife. Tip: Wiping your knife clean between cuts prevents crumbling and yields neat, professional-looking bars.
Gorgeously chewy with a subtle crunch from the pecans, these bars have a deep, spiced flavor that’s perfectly balanced by the natural sweetness of the maple. Try drizzling them with a simple vanilla glaze or crumbling one over a bowl of Greek yogurt for an extra-special breakfast.
Matcha Green Tea Chia Seed Bars
Ready for a snack that’s both energizing and delicious? These matcha green tea chia seed bars are perfect for when you need a quick pick-me-up. You’ll love how simple they are to make, and they taste amazing too.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups old-fashioned rolled oats
– 1 cup unsweetened shredded coconut
– ½ cup chia seeds
– ¼ cup premium culinary-grade matcha powder
– ½ cup pure maple syrup
– ¼ cup unrefined coconut oil, melted
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large mixing bowl, combine 2 cups old-fashioned rolled oats, 1 cup unsweetened shredded coconut, ½ cup chia seeds, ¼ cup premium culinary-grade matcha powder, and ¼ teaspoon fine sea salt. Whisk until evenly distributed.
3. In a separate medium bowl, whisk together ½ cup pure maple syrup, ¼ cup unrefined coconut oil (melted), and 1 teaspoon pure vanilla extract until fully emulsified.
4. Pour the wet ingredients over the dry ingredients and mix with a spatula until every oat and seed is thoroughly coated. Tip: If the mixture seems too dry, add 1 tablespoon of water to help it bind.
5. Transfer the mixture to the prepared baking pan and press it down firmly and evenly with the back of a measuring cup or your hands. Tip: For clean cuts, score the bars into 12 rectangles before baking using a sharp knife.
6. Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and the center feels set to the touch. Tip: Let the bars cool completely in the pan on a wire rack for at least 1 hour to firm up before slicing.
7. Once cooled, use the parchment overhang to lift the slab out of the pan and slice along the pre-scored lines into 12 bars.
8. Store the bars in an airtight container at room temperature for up to 5 days or freeze for longer storage.
After cooling, these bars develop a wonderfully chewy texture with a subtle crunch from the chia seeds. Aromatic matcha flavor shines through, balanced by the natural sweetness of maple syrup. Enjoy them as an on-the-go breakfast or crumble one over Greek yogurt for a delightful parfait.
Apple Cinnamon Chia Seed Bars
These apple cinnamon chia seed bars are the perfect grab-and-go snack for busy mornings or afternoon pick-me-ups. They’re packed with cozy fall flavors and wholesome ingredients, making them a treat you can feel good about enjoying any time of day. You’ll love how simple they are to whip up with just a few pantry staples.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups old-fashioned rolled oats
– 1 cup unsweetened applesauce
– ½ cup pure maple syrup
– ⅓ cup chia seeds
– ¼ cup clarified butter, melted
– 2 teaspoons ground cinnamon
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– 1 large pasture-raised egg, lightly beaten
Instructions
1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large mixing bowl, combine the old-fashioned rolled oats, chia seeds, ground cinnamon, and fine sea salt, whisking until evenly distributed.
3. In a separate medium bowl, whisk together the unsweetened applesauce, pure maple syrup, clarified butter, pure vanilla extract, and lightly beaten pasture-raised egg until the mixture is smooth and emulsified.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until no dry spots remain and a cohesive, sticky dough forms.
5. Transfer the dough to the prepared baking pan and press it firmly into an even layer using the back of a measuring cup or your hands.
6. Bake in the preheated oven for 28–32 minutes, or until the edges are golden brown and the center feels set to the touch.
7. Remove the pan from the oven and let it cool completely in the pan on a wire rack for at least 1 hour to allow the bars to firm up.
8. Use the parchment paper overhang to lift the slab out of the pan, then place it on a cutting board and slice into 12 even bars with a sharp knife.
9. Store the bars in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
A delightfully chewy texture with a subtle crunch from the chia seeds makes these bars irresistible. The warm cinnamon and sweet apple notes shine through in every bite, perfect for pairing with a cup of coffee or crumbling over yogurt for a breakfast parfait.
Cherry Almond Chia Seed Bars
Craving a wholesome snack that’s both delicious and nutritious? You’ve come to the right place. These cherry almond chia seed bars are packed with flavor and energy, perfect for your busy days or a sweet treat any time.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup rolled oats
– ½ cup almond flour
– ¼ cup chia seeds
– ½ cup dried cherries, chopped
– ¼ cup pure maple syrup
– 2 tbsp clarified butter, melted
– 1 tsp pure vanilla extract
– ¼ tsp fine sea salt
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large mixing bowl, combine 1 cup rolled oats, ½ cup almond flour, ¼ cup chia seeds, and ¼ tsp fine sea salt, stirring until evenly distributed.
3. Add ½ cup dried cherries, chopped, to the dry mixture, ensuring they are well incorporated without clumping.
4. In a separate small bowl, whisk together ¼ cup pure maple syrup, 2 tbsp clarified butter, melted, and 1 tsp pure vanilla extract until smooth and emulsified.
5. Pour the wet ingredients into the dry mixture, using a spatula to fold and press until a cohesive, slightly sticky dough forms—tip: if it seems too dry, add a teaspoon of water to help bind it.
6. Transfer the dough to the prepared baking pan, pressing it firmly and evenly into all corners with your hands or the back of a measuring cup to create a uniform layer about ½-inch thick.
7. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center feels set to the touch—tip: rotate the pan halfway through for even baking.
8. Remove from the oven and let cool completely in the pan on a wire rack for at least 1 hour to firm up, avoiding cutting while warm to prevent crumbling.
9. Once cooled, use the parchment overhang to lift the slab out of the pan, then slice into 12 even bars with a sharp knife—tip: wipe the knife clean between cuts for neat edges.
10. Store the bars in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.
Enjoy these bars for their chewy texture with a subtle crunch from the chia seeds, complemented by the sweet-tart burst of cherries and nutty almond undertones. They’re ideal for packing in lunchboxes, pairing with a cup of tea, or crumbling over yogurt for a creative breakfast twist.
Lemon Poppy Seed Chia Bars
Remember those lemon poppy seed muffins you loved as a kid? These bars capture that bright, nostalgic flavor in a healthier, no-bake form that’s perfect for a quick snack or make-ahead breakfast. You’ll love how the chia seeds add a fun crunch and keep you full for hours.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups raw almonds
– 1 cup Medjool dates, pitted
– ¼ cup fresh lemon juice
– 2 tablespoons lemon zest
– 2 tablespoons chia seeds
– 1 tablespoon poppy seeds
– ¼ teaspoon fine sea salt
– ¼ cup unsweetened shredded coconut
Instructions
1. Place the raw almonds in a food processor and pulse until they form a coarse meal, about 10-12 pulses.
2. Add the pitted Medjool dates, fresh lemon juice, lemon zest, chia seeds, poppy seeds, and fine sea salt to the food processor.
3. Process the mixture on high until it comes together into a sticky dough that holds together when pinched, approximately 1-2 minutes. Tip: If the mixture seems too dry, add an extra teaspoon of lemon juice to help it bind.
4. Line an 8×8-inch baking pan with parchment paper, allowing the paper to overhang on two sides for easy removal.
5. Transfer the dough to the prepared pan and press it firmly into an even layer using the bottom of a measuring cup or your hands.
6. Sprinkle the unsweetened shredded coconut evenly over the top of the pressed dough and gently press it into the surface to adhere.
7. Refrigerate the pan for at least 2 hours, or until the bars are firm and set. Tip: For clean cuts, use a sharp knife and wipe it clean between slices.
8. Lift the chilled slab from the pan using the parchment overhang and place it on a cutting board.
9. Cut the slab into 12 even rectangular bars. Tip: For longer storage, wrap individual bars in parchment paper and freeze for up to 3 months.
The bars have a delightfully chewy, dense texture from the dates and a bright, tangy lemon flavor that’s perfectly balanced by the nutty almonds. Serve them chilled with a cup of herbal tea, or crumble one over a bowl of Greek yogurt for a protein-packed breakfast parfait.
Carrot Cake Chia Seed Bars
Sometimes you crave that cozy carrot cake flavor but want something you can grab and go. These bars pack all the warm spices and sweet carrots into a portable, energy-boosting treat that’s perfect for busy mornings or afternoon pick-me-ups.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups old-fashioned rolled oats
– ½ cup chia seeds
– 1 cup finely grated carrots (from about 2 medium carrots)
– ½ cup unsweetened applesauce
– ¼ cup pure maple syrup
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon freshly grated nutmeg
– ¼ teaspoon fine sea salt
– ½ cup chopped walnuts
Instructions
1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large mixing bowl, combine 1 ½ cups old-fashioned rolled oats, ½ cup chia seeds, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon freshly grated nutmeg, and ¼ teaspoon fine sea salt. Whisk until the spices are evenly distributed.
3. In a separate medium bowl, whisk together ½ cup unsweetened applesauce, ¼ cup pure maple syrup, 2 large pasture-raised eggs (lightly beaten), and 1 teaspoon pure vanilla extract until smooth and fully emulsified.
4. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold until just combined and no dry streaks remain.
5. Gently fold in 1 cup finely grated carrots and ½ cup chopped walnuts until evenly distributed throughout the batter. Tip: Squeeze excess moisture from the grated carrots with a clean kitchen towel to prevent soggy bars.
6. Transfer the batter to the prepared baking pan. Use the spatula to press it into an even layer, smoothing the top.
7. Bake in the preheated oven for 23-25 minutes, or until the edges are golden brown and the center feels firm to a light touch. Tip: For clean cuts, let the bars cool completely in the pan on a wire rack before slicing.
8. Once cooled, use the parchment overhang to lift the slab from the pan. Place it on a cutting board and slice into 12 even bars. Tip: Store bars in an airtight container at room temperature for up to 3 days or freeze for longer freshness.
Buttery walnuts and earthy chia seeds give these bars a delightful crunch, while the carrots and spices create a moist, cake-like interior that’s subtly sweet. Enjoy them chilled for a firmer texture or slightly warmed to bring out the aromatic cinnamon and ginger. They’re fantastic crumbled over yogurt or paired with a cup of chai tea for a comforting snack.
Dark Chocolate Sea Salt Chia Bars
Brace yourself for a treat that’s as indulgent as it is wholesome. These dark chocolate sea salt chia bars are the perfect grab-and-go snack—rich, satisfying, and packed with good-for-you ingredients. You’ll love how easy they are to make, and they’re sure to become a staple in your kitchen.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups rolled oats
– 1 cup almond butter
– ½ cup pure maple syrup
– ¼ cup chia seeds
– ½ cup dark chocolate chips (70% cacao)
– 1 tsp vanilla extract
– ½ tsp flaky sea salt
Instructions
1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large mixing bowl, combine 2 cups rolled oats, 1 cup almond butter, ½ cup pure maple syrup, ¼ cup chia seeds, and 1 tsp vanilla extract.
3. Stir the mixture vigorously with a spatula until all ingredients are fully incorporated and a sticky, uniform dough forms, about 2–3 minutes.
4. Tip: If the dough seems too dry, warm the almond butter slightly to improve binding.
5. Transfer the dough to the prepared pan and press it firmly into an even layer using the bottom of a measuring cup or your hands.
6. Sprinkle ½ cup dark chocolate chips evenly over the pressed dough layer.
7. Tip: For better melting, use high-quality dark chocolate chips with at least 70% cacao content.
8. Gently press the chocolate chips into the surface with your palms to adhere them slightly.
9. Refrigerate the pan, uncovered, for at least 2 hours or until the bars are completely firm and set.
10. Tip: For clean cuts, use a sharp knife warmed under hot water and wiped dry before slicing.
11. Remove the slab from the pan using the parchment overhang and place it on a cutting board.
12. Slice the slab into 12 even rectangular bars, wiping the knife clean between cuts if needed.
13. Garnish each bar with a light sprinkle of ½ tsp flaky sea salt just before serving.
Glossy chocolate and a hint of salt make these bars irresistible. They’re delightfully chewy with a satisfying crunch from the oats and chia seeds—perfect for an afternoon pick-me-up or crumbled over yogurt for breakfast.
Strawberry Vanilla Chia Seed Bars
Gosh, you know those afternoons when you need a little something sweet but don’t want to feel weighed down? These strawberry vanilla chia seed bars are just the thing—a bright, fruity treat that comes together with minimal fuss and delivers a satisfying, wholesome bite. They’re perfect for tucking into lunchboxes or enjoying with your morning coffee.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups raw almonds
– 1 cup pitted Medjool dates, soaked in warm water for 10 minutes and drained
– 1/4 cup pure maple syrup
– 1/4 cup chia seeds
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 cup freeze-dried strawberries, crushed into a coarse powder
Instructions
1. Line an 8×8-inch baking pan with parchment paper, allowing the paper to overhang on two sides for easy removal.
2. In a high-speed food processor, combine the raw almonds and process on high until they form a fine, sandy meal, about 45 seconds.
3. Add the soaked and drained Medjool dates, pure maple syrup, chia seeds, pure vanilla extract, and fine sea salt to the food processor.
4. Process the mixture on high until it begins to clump together and forms a cohesive dough that holds together when pressed, about 1 minute. Tip: If the mixture seems too dry, add 1 tablespoon of water and pulse to combine.
5. Transfer the dough to a medium mixing bowl and fold in the crushed freeze-dried strawberry powder until evenly distributed.
6. Press the mixture firmly and evenly into the prepared baking pan, using the bottom of a flat glass or measuring cup to create a smooth, compact layer.
7. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until fully set and firm. Tip: For best results, chill overnight to allow the flavors to meld and the bars to hold their shape perfectly.
8. Using the parchment overhang, lift the set slab from the pan and place it on a cutting board.
9. With a sharp chef’s knife, slice the slab into 12 even bars. Tip: Wipe the knife clean between cuts for neat, clean edges.
10. Store the bars in an airtight container in the refrigerator for up to 1 week.
Expect a delightfully chewy texture with a subtle crunch from the almonds and chia seeds, complemented by the vibrant, tangy sweetness of strawberries. Enjoy them straight from the fridge for a firm bite, or let them sit at room temperature for a few minutes to soften slightly. They’re fantastic crumbled over Greek yogurt or paired with a drizzle of dark chocolate for an extra indulgent twist.
Gingerbread Chia Seed Bars
Ready for a holiday treat that’s both cozy and packed with wholesome goodness? These gingerbread chia seed bars are the perfect grab-and-go snack or dessert. You’ll love the warm spices and chewy texture—they’re like a healthier take on classic gingerbread cookies.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups old-fashioned rolled oats
– ½ cup chia seeds
– ⅓ cup unsulphured molasses
– ¼ cup clarified butter, melted
– 2 pasture-raised eggs, lightly beaten
– 1 tsp ground ginger
– ½ tsp ground cinnamon
– ¼ tsp ground cloves
– ¼ tsp fine sea salt
– ½ cup chopped pecans
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large mixing bowl, combine 1 ½ cups old-fashioned rolled oats, ½ cup chia seeds, 1 tsp ground ginger, ½ tsp ground cinnamon, ¼ tsp ground cloves, and ¼ tsp fine sea salt, whisking until evenly distributed.
3. Add ⅓ cup unsulphured molasses and ¼ cup clarified butter, melted, to the dry ingredients, stirring with a spatula until a sticky dough forms, about 2 minutes.
4. Incorporate 2 pasture-raised eggs, lightly beaten, into the mixture, folding gently until fully combined and the dough holds together when pressed.
5. Fold in ½ cup chopped pecans, ensuring they are evenly dispersed throughout the dough for added crunch.
6. Transfer the dough to the prepared baking pan, pressing it firmly into an even layer with your hands or a spatula to prevent crumbly bars.
7. Bake at 350°F for 22–25 minutes, or until the edges are golden brown and the center feels set to the touch.
8. Remove the pan from the oven and let it cool completely in the pan on a wire rack for at least 1 hour to allow the bars to firm up before slicing.
9. Using the parchment overhang, lift the slab out of the pan and cut it into 12 even bars with a sharp knife, wiping the blade between cuts for clean edges.
After slicing, these bars offer a delightful chewy texture with a hint of crunch from the pecans. Aromatic ginger and cinnamon shine through, balanced by the subtle nuttiness of chia seeds. For a festive twist, drizzle them with a simple glaze or serve alongside a warm cup of spiced tea.
Mango Coconut Chia Seed Bars
Just imagine a tropical getaway in bar form—these mango coconut chia seed bars are your ticket to a sweet, chewy, and refreshing treat that’s perfect for snacking or dessert. You’ll love how the bright mango pairs with creamy coconut, all held together by nutrient-packed chia seeds. They’re easy to make ahead and great for sharing.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups rolled oats
– 1 cup unsweetened shredded coconut
– ½ cup chia seeds
– ½ cup pure maple syrup
– ¼ cup coconut oil, melted
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– 1 cup ripe mango, finely diced
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large mixing bowl, combine the rolled oats, unsweetened shredded coconut, chia seeds, and fine sea salt, stirring until evenly distributed.
3. Pour in the pure maple syrup, melted coconut oil, and pure vanilla extract, mixing thoroughly until all dry ingredients are coated and the mixture clumps together.
4. Gently fold in the finely diced ripe mango until just incorporated, being careful not to overmix to preserve the fruit’s texture.
5. Tip: For a chewier bar, press the mixture firmly into the prepared pan using the bottom of a measuring cup to create an even, compact layer.
6. Bake in the preheated oven for 20–25 minutes, or until the edges are golden brown and the center feels set to the touch.
7. Remove from the oven and let cool completely in the pan on a wire rack for at least 1 hour to allow the bars to firm up.
8. Tip: For clean cuts, chill the cooled bars in the refrigerator for 30 minutes before slicing with a sharp knife.
9. Lift the bars out of the pan using the parchment overhang and slice into 12 even rectangles.
10. Tip: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Savor the delightful contrast of the chewy oat base with bursts of juicy mango and the subtle crunch from chia seeds. These bars offer a tropical flavor that’s naturally sweetened, making them ideal for a quick breakfast or an afternoon pick-me-up. Try serving them chilled with a dollop of coconut whipped cream for an extra indulgent twist.
Raspberry Chocolate Chia Bars
These raspberry chocolate chia bars are the perfect make-ahead treat when you need something sweet but wholesome. They come together with minimal effort and deliver a satisfying combo of tart fruit and rich chocolate in every bite.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 ½ cups rolled oats
– ½ cup chia seeds
– 1 cup raw almonds, finely chopped
– ¼ cup unsweetened cocoa powder
– ½ teaspoon fine sea salt
– ½ cup pure maple syrup
– ¼ cup unrefined coconut oil, melted
– 1 teaspoon pure vanilla extract
– 1 cup freeze-dried raspberries, lightly crushed
– ½ cup dark chocolate chips (70% cacao)
Instructions
1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large mixing bowl, combine 1 ½ cups rolled oats, ½ cup chia seeds, 1 cup finely chopped raw almonds, ¼ cup unsweetened cocoa powder, and ½ teaspoon fine sea salt.
3. Whisk the dry ingredients thoroughly to ensure the cocoa powder is evenly distributed and no clumps remain.
4. In a separate medium bowl, whisk together ½ cup pure maple syrup, ¼ cup melted unrefined coconut oil, and 1 teaspoon pure vanilla extract until the mixture is completely emulsified and glossy.
5. Pour the wet ingredients into the bowl with the dry ingredients.
6. Use a sturdy spatula to fold and press the mixture together until every oat and seed is coated and the texture holds together when pinched.
7. Gently fold in 1 cup lightly crushed freeze-dried raspberries and ½ cup dark chocolate chips, being careful not to overmix and crush the berries further.
8. Transfer the mixture to the prepared baking pan.
9. Use the bottom of a flat measuring cup or your hands to press the mixture firmly and evenly into the pan, applying pressure to all corners and edges to create a compact, uniform layer.
10. Cover the pan tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the chia seeds to fully hydrate and bind the bars.
11. Using the parchment overhang, lift the chilled slab from the pan and place it on a cutting board.
12. With a sharp chef’s knife, slice the slab into 12 even rectangular bars, wiping the blade clean between cuts for neat edges.
Vibrant and fudgy, these bars offer a delightful contrast between the crisp, nutty base and the chewy, seed-studded interior. The tart raspberry pieces burst with flavor against the deep, bitter-sweet chocolate, making them ideal for packing in lunchboxes or enjoying with an afternoon espresso.
Honey Nut Chia Seed Bars
You know those days when you need a quick, wholesome snack but don’t want to fuss with complicated recipes? Yeah, these honey nut chia seed bars are your answer—they’re chewy, packed with energy, and come together in a flash.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups old-fashioned rolled oats
– 1 cup raw almonds, roughly chopped
– ½ cup raw sunflower seeds
– ⅓ cup chia seeds
– ½ cup unsalted creamy almond butter
– ⅓ cup raw honey
– ¼ cup pure maple syrup
– 2 tablespoons unrefined coconut oil
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
Instructions
1. Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large mixing bowl, combine the old-fashioned rolled oats, roughly chopped raw almonds, raw sunflower seeds, and chia seeds until evenly distributed.
3. In a small saucepan over low heat, gently warm the unsalted creamy almond butter, raw honey, pure maple syrup, and unrefined coconut oil, stirring constantly with a silicone spatula until the mixture is smooth and fully liquid, about 3-4 minutes. Tip: Avoid boiling to preserve the raw honey’s delicate enzymes.
4. Remove the saucepan from the heat and stir in the pure vanilla extract and fine sea salt until fully incorporated.
5. Pour the warm liquid mixture over the dry ingredients in the mixing bowl and fold together with a sturdy spatula until every oat and nut is thoroughly coated.
6. Transfer the mixture to the prepared baking pan and press it down firmly and evenly with the back of a measuring cup. Tip: Apply consistent pressure to prevent crumbly bars later.
7. Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and the center appears set. Tip: The bars will firm up as they cool, so don’t overbake for a chewier texture.
8. Remove the pan from the oven and let it cool completely on a wire rack for at least 1 hour before lifting out the slab using the parchment overhang.
9. Place the cooled slab on a cutting board and slice it into 12 even bars with a sharp knife, wiping the blade clean between cuts for neat edges.
10. Store the bars in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
These bars have a satisfyingly chewy bite with a subtle crunch from the nuts and seeds, balanced by the warm sweetness of honey and maple. Crumble one over Greek yogurt for breakfast or pack it as a midday pick-me-up—it’s versatile enough for any craving.
Turmeric Golden Chia Seed Bars
You know those days when you need a healthy snack that actually tastes good? Turmeric golden chia seed bars are your answer. They’re packed with anti-inflammatory turmeric, fiber-rich chia seeds, and just enough sweetness to satisfy a craving without the crash.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup rolled oats
– ½ cup chia seeds
– ½ cup almond butter
– ¼ cup pure maple syrup
– 2 tablespoons coconut oil, melted
– 1 teaspoon ground turmeric
– ½ teaspoon ground cinnamon
– ¼ teaspoon fine sea salt
– ¼ cup dried unsweetened cranberries, chopped
– ¼ cup raw pumpkin seeds
Instructions
1. Preheat your oven to 350°F (175°C).
2. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
3. In a large mixing bowl, combine 1 cup rolled oats, ½ cup chia seeds, 1 teaspoon ground turmeric, ½ teaspoon ground cinnamon, and ¼ teaspoon fine sea salt.
4. In a separate medium bowl, whisk together ½ cup almond butter, ¼ cup pure maple syrup, and 2 tablespoons melted coconut oil until smooth and fully emulsified.
5. Pour the wet mixture into the dry ingredients and stir with a spatula until evenly coated and no dry spots remain.
6. Fold in ¼ cup chopped dried unsweetened cranberries and ¼ cup raw pumpkin seeds until distributed throughout.
7. Transfer the mixture to the prepared pan and press firmly into an even layer using the back of a measuring cup or your hands.
8. Bake at 350°F for 20–25 minutes, or until the edges are lightly golden and the center feels set to the touch.
9. Remove from the oven and let cool completely in the pan on a wire rack for at least 1 hour.
10. Use the parchment overhang to lift the slab out of the pan, then cut into 12 even bars with a sharp knife.
11. Store in an airtight container at room temperature for up to 5 days.
Here’s the best part: these bars have a chewy, slightly crunchy texture from the oats and seeds, with a warm, earthy flavor from the turmeric and cinnamon. They’re perfect for an on-the-go breakfast or an afternoon pick-me-up with a cup of tea.
Summary
Savor these 20 nutritious chia seed bar recipes—they’re perfect for busy days and healthy snacking! We hope you find a new favorite. Give one a try, then let us know which you loved in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these tasty treats. Happy baking!
