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Lemon Coconut

Breakfast Bars

Not too sweet, these one-layer lemon bars are an excellent grab and go energy snack at any time of the day. Make a double batch of these bars and refrigerate to have on hand all week.  


1½ Tbsp Navitas Naturals Chia Seeds
½ tsp Baking Powder
¼ Cup Agave Nectar
⅛ Cup packed Medjool Dates, pitted
¾ Cup shredded Dried Coconut (+ 2 Tbsp divided)
2 Tbsp Coconut Oil
3 Tbsp fresh Lemon Juice
1 Cup Oat Flour
pinch Sea Salt
2 Tbsp Lemon Zest
2 Tbsp Applesauce


Preheat the oven to 300 degrees. Grease a 8x8” 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 medjool 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.

Yield: 16

Submitted By

Julie Morris