Lemon Coconut Protein Breakfast Bars

October 5, 2013


Breakfast is important to me.  Well, it should be for everyone but I know many who choose to skip it or eat useless simple carbohydrates (ie. sugary generic cereals).  The fact is breakfast fuels the body and brain for both energy and clarity.

I know what it feels like to have limited time but I invest my weekends and evenings prepping my breakfasts, lunches, and snacks so I have no excuse.  I also pay particular attention as to what I eat ensuring that I have complex carbs like oatmeal, for example, and green juices so that my body absorbs the highest quality vitamins and minerals.

This Lemon Coconut Protein Breakfast Bars are great for kids as well!

A couple of notes:
~ I did adjust the maple syrup to make it less sweet (just my preference).
~ If you are unable to find chia seeds (a great plant based protein) you could also use freshly ground flax meal.
~ Almond meal may also be a challenge to source in some areas.  You can use alternative flours such as spelt, kamut, or if necessary whole wheat, keeping in mind this increases the gluten content.
~ If coconut oil is unavailable, use a neutral tasting oil such as canola or grapeseed.


  • 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 ( I used less than a 1/2 cup)
  • ½ cup packed soft, pitted (about 8-9)


  • 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 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. Makes 16 2”x2” squares.