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Paleo Coconut Breakfast Bars Recipe

Louise | June 6
Paleo Coconut Breakfast Bars Recipe #paleo

Tired of reading labels and throwing your hard-earned money at bars that are only questionably paleo? Do yourself a favor and try these paleo coconut breakfast bars. You can even make a big batch and freeze them for later.

The high-fiber bars are bursting with the goodness of nuts and seeds. I simply love the variety, both for taste and health reasons. The featured list of ingredients includes chia seeds.

Working with Chia Seeds

You’ll often see chia seeds utilized in recipes in place of eggs. In this recipe, chia seeds serve a dual purpose.

You don’t need to avoid eggs on a paleo diet unless your body has told you they don’t agree with you. In theory, I could have used egg as a binding agent, but I thought chia would be a lovely complement to the other seeds and nuts.

When you’re using ground chia seeds in baked goods for this purpose, you’ll need to mix the chia in with water. Mix it and let it sit – if you use the proper proportion, it will turn into a gel.

Using chia as a binding agent is one helpful way to up your dosage of fiber, protein, and omega 3 fats, but there are other handy ways you can incorporate it into your diet as well.

Some of the fat in your recipes can be replaced with chia seeds. Use it in combination with ghee or a healthy oil of your choosing.

You can also use chia seeds to replace part of the flour or xanthan gum in recipes. Keep chia in mind the next time you feel like doing some experimenting in the kitchen – it’s a versatile ingredient.

Paleo Coconut Breakfast Bars Recipe #paleo

Paleo Coconut Breakfast Bars Recipe #paleo

Paleo Coconut Breakfast Bars Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 6 bars 1x
  • Category: Breakfast, Snack
  • Cuisine: American


  • 1 1/4 Tablespoons of ground chia seeds (15 g)
  • 6 1/2 Tablespoons of water (96 ml)
  • 3.5oz of mixed nuts (100 g)
  • 1.4oz of mixed seeds (39 g)
  • 10 Tablespoons of coconut flakes (40 g)
  • 2 Tablespoons of Swerve confectioner’s sweetener


  1. Preheat the oven to 280°F (140°C). Line a baking dish with parchment paper and set aside.
  2. Add the chia to the cold water and set aside.
  3. Meanwhile, blend the nuts in a food processor until finely chopped.
  4. Combine the remaining ingredients in a bowl and stir in the chia mixture. Pour mixture into baking dish and pack down.
  5. Bake for approximately 70 minutes. Remove the dish from the oven and increase the temperature to 320°F (160°C). Bake for another 5 minutes or until golden.
  6. Store in an airtight container when cooled.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 116
  • Sugar: 0 g
  • Fat: 11 g
  • Carbohydrates: 5 g
  • Fiber: 3 g
  • Protein: 3 g