Chia Banana Bars

Chia Banana Bars

My favorite breakfast these days: quick, easy, tasty, filling and super-healthy. All of the ingredients are inexpensive and easy to find where I'm living. Packed with whole grains and seeds, these squares are wheat-free, gluten-free (if made with gluten-free oats), dairy-free, egg-free, low in sugar, and high in fiber.



Ingredients / Directions: 

Have all ingredients at room temperature.
Grind (easy to do in a clean coffee grinder):

4 Tbsp chia seeds

In a large bowl, combine the ground seeds with:

1 c unsweetened apple juice

Then mix in:

2 large or 3 small over-ripe mashed bananas (about 3/4 - 1 c)
3 Tbsp coconut oil (or melted butter)
2 tsp vanilla
3 Tbsp honey, agave syrup or maple syrup

Next, mix in:

2 c large flake / old fashioned oats rolled (for gluten-free use gluten-free oats)
1/4 tsp salt
1-2 tsp cinnamon (3 tsp Mexican canela)

*Optional ingredients - I occasionally add one or more of these
ingredients when I'm feeling decadent (or baking these for guests)
* 1/8 tsp freshly grated nutmeg or cardamom
* 1/2 tsp finely grated lemon or orange zest
* 1/2 c chopped dates, figs, or other dried fruit
* 1/4 - 1/3 c chopped dark chocolate (or chocolate or carob chips)

Grease a medium-sized pan (I use a stainless steel pan that's 10"x7.5") and press mixture in.

Sprinkle on top and gently press in approximately:

1/3 c pepitas or sunflower seeds OR 1/2 c chopped walnuts, pecans or slivered almonds

Bake in a preheated oven at 350 for 30-45 minutes (depends on your pan and oven) or until the sides start pulling away and the seeds/nuts on top are golden and toasty. Allow to cool at least 10 minutes before cutting.

Enjoy :-)


Yum! Thanks for the recipe.

Yum! Thanks for the recipe. These look delicious. Hope you're still having fun in the land of Mexico :D

Just made these today.

Just made these today. Addictive!

Thanks for the great

Thanks for the great feedback Anna! You may also like Banana Booty Bars, as they're similar (though a bit richer). Happy healthy baking. :)

Daintypig ~ yes, I'm still enjoying beautiful warm southern Mexico, challenges and all. Sounds like Japan is treating you well. I think we're both pretty happy not dealing with the frigid Canadian winter!

you're awesome!

Great site and great recipe! (I stumbled across you on Amazon while trying to figure out why my Babycakes recipes weren't working -- you're mentioned in a review.) I sub'd cinnamon juice for the apple juice (didn't have any on hand) and these are brilliant! Kind thanks and keep it going. Best regards, -j

Wowee, thanks for the great

Wowee, thanks for the great feedback Joe :)
BTW, what's cinnamon juice? Is it cinnamon tea?

cinnamon tea

It's a Korean beverage -- at least that's where I first tried it and went on a subsequent quest to figure out how to make it. I finally did: You simmer 4 cinnamon sticks in a litre of water for half an hour, then as it's cooling add 1/4 cup of sweetner (brown sugar, maple syrup, whatever). I keep a jug in the fridge all the time. It's wonderful! (You can also add a 1 inch cube of ginger for some extra kick.) The mexican cannela works great too.

I guess tea is a better name, I just call it juice since it's in the juice jug :)

Ahhh, I'm familiar with that

Ahhh, I'm familiar with that lovely drink they serve after a meal at Korean restaurants. I'm so going to make some - thanks for the recipe.

I've never heard of chia seeds...

until now. But I love pepitas! This recipe is going on my to-try list, it sounds too good to pass up. :)

Hey Dawn! Chia's like the

Hey Dawn!
Chia's like the new flax. ;) (Really, it's very old - but very similar.) These days I'm using it instead of flax for baking since it's supposedly less heat sensitive - it's also milder tasting.