Wake up your taste buds with this fruity no-bake breakfast bar recipe. The sweet raspberry chia jam perfectly complements the nutty oatmeal base. But it doesn’t just look pretty — the red topping contains chia seeds, which deliver a healthy dose of omega-3 fatty acids, calcium, fiber and antioxidants. Make these gluten-free bars before the week begins and you’ll have a scrumptious breakfast (or snack!) on hand all week long.
No-Bake Raspberry Chia Breakfast Bar Recipe
Prep time: 15 minutes
For the raspberry chia jam:
1 cup raspberries
1 teaspoon honey
1 teaspoon lemon juice
1 tablespoon chia seeds
For the bars and crumble topping:
1 cup rolled oats
1 cup walnuts
1 1/4 cup pitted Medjool dates
1 vanilla bean (or 1 teaspoon of vanilla extract)
1/2 teaspoon sea salt
- Place the chia jam ingredients in a food processor and process until smooth. Set the jam aside to thicken in a separate bowl for about 15 minutes while you prepare the bars.
- Rinse the food processor. Pulse the oats in the food processor until they become the texture of coarse flour. Add the walnuts, whole vanilla bean and salt. Turn the processor on and with the motor running, add the dates through the feeder one at a time until the mixture is uniform in texture.
- Evenly press 3/4 of the mixture in an 8-inch by 8-inch square pan, reserving the other 1/4 as the crumble topping.
- Spread the chia jam over the mixture in the pan. Sprinkle with the remaining crumble topping. Cover and refrigerate for at least one hour before cutting into bars. Store bars in the refrigerator.