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Snack recipe · from the recipe book

Toasted Vanilla Coconut Chia Oat Bars

Chewy baked oat bars with toasty coconut, crunchy pumpkin seeds and a warm vanilla-maple flavor, flecked with chia.

Toasted Vanilla Coconut Chia Oat Bars

Ingredients

  • 1¼ cups100 gOld-fashioned rolled oats
  • ¼ cup30 gPumpkin seeds (pepitas)roughly chopped
  • 3½ tbsp20 gSweetened shredded coconut
  • ½ oz15 gChia seeds
  • 2½ tbsp40 gTahinistirred well
  • 2 tbsp45 gMaple syrup
  • 2½ tbsp40 gUnsweetened applesauce
  • 1½ tsp6 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp1 gSalt
  • ¾ tsp3 gCanola oil

Steps

  1. Preheat the oven to 350°F (175°C). Brush a small loaf pan with the canola oil and line it with parchment, leaving overhang.
  2. In a large bowl, stir together the oats, pumpkin seeds, shredded coconut, chia seeds, cinnamon and salt.
  3. In a small bowl, whisk the tahini, maple syrup, applesauce and vanilla until smooth.
  4. Pour the tahini mixture over the oat mixture and stir until every oat is coated; let it sit 5 minutes so the chia seeds start to thicken it.
  5. Scrape the mixture into the pan and press it down very firmly and evenly with the back of a spoon or a flat glass.
  6. Bake 22 to 25 minutes, until the edges and top are golden.
  7. Cool in the pan on a rack for 30 minutes, then lift out by the parchment and cut into 4 bars.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Sesame. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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