Start your morning off with these delicious Berry Chia Breakfast Bars. They are perfectly paired with a hot cup of coffee or a tall glass of milk.
After coming home from a week-long vacation, I find it really hard to get back into the groove of things. You know they always say you need a vacation from your vacation. I’m ready to seclude myself for days just to play catch up in this ever-changing blogosphere. Seriously, 24 hours all alone, sitting in pj’s watching Netflix shows and catching up on posts, social media and all of the boring behind the scenes stuff should do it.
It didn’t help that I set out to make these Berry Chia Breakfast Bars days ago and I woke up to one big crumbly mess. It could have passed as granola, but I was determined to make these breakfast bars work out. Round 2: Yes, they will crumble just a bit on the edges while cutting through them but you will still have a whole square to eat… I promise.
Now you can incorporate your own favorite dried fruit blends, but I loaded these bad boys with blueberries, cranberries, raspberries, and cherries. These Berry Chia Breakfast Bars are great with a hot cup of coffee or a tall glass of milk. We might be eating these tomorrow if my nephew hasn’t devoured them all tonight. It’s his way of saying that he is eating healthy and by passing on the cheese filled tortellini noodles with marinara sauce. Sometimes you have to pick your battles with the kids and what they eat for dinner.
These bars will last about a week in an airtight container, but I doubt they last that long since you only make a small batch.
Thank goodness it’s already the weekend because I’m ready to take another break and then dive straight in Monday morning with work. HAPPY WEEKEND EVERYONE.
ENJOY ~ Meagan
Berry Chia Breakfast Bars
- 1 1/2 cup oats
- 1/4 cup flax chia blend
- 1/2 cup shredded coconut (unsweetened)
- 1/2 cup dried blueberries
- 1/2 cup dried berries and cherry mix
- 1/4 cup honey
- 3/4 cup creamy peanut butter
Preheat oven to 350 degrees F.
In a bowl combine all of the ingredients and stir well with a spatula. Place a sheet of parchment paper in a 10.5 X 7 baking dish. Pour in the ingredients and using your hands start to pat the mixture down.
Bake in the oven for 20 minutes and then cool for 15 minutes before cutting.