Breakfast Baking
Lemon Chia Seed Bars with Creamy Coconut Frosting Recipe
Original recipe: 12 servings · Prep: 15 min · Cook: 25 min · Total: 40 min
By Beginnerbakes Editorial TeamPublished Apr 15, 2026 | Updated Oct 1, 2026
American
40 mins
Beginner-friendlyEasyStep By StepQuick
Bright lemon chia seed bars made with whole wheat pastry flour, oat flour, applesauce, maple syrup, almond milk, and creamy coconut frosting.
Prep
15 min
Cook
25 min
Total
40 min
Servings
12
Difficulty
easy
Cuisine
American
Ingredients
Servings
12
- 1 cup whole wheat pastry flour
- 1/2 cup oat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons chia seeds
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/3 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1/4 cup unsweetened almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- For the Frosting
- 1/2 cup thick coconut cream solids, measured after chilling canned coconut cream overnight and separating off the liquid
- 2 tablespoons powdered sugar (organic preferred)
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
Instructions
-
Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch square baking pan with parchment paper or lightly grease it for easy removal.
-
In a medium bowl, whisk together whole wheat pastry flour, oat flour, baking powder, baking soda, salt, and chia seeds until combined evenly.
-
In a separate large bowl, mix fresh lemon juice, lemon zest, applesauce, maple syrup, almond milk, and vanilla extract until smooth.
-
Slowly fold dry ingredients into the wet mixture using a spatula or wooden spoon, mixing just until combined to maintain tenderness.
-
Pour batter evenly into the prepared pan and smooth the surface.
-
Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
-
Remove from oven and let the bars cool completely in the pan on a wire rack before frosting.
-
To prepare the frosting, scoop the thick solids from the coconut cream chilled overnight, leaving the watery liquid behind. Measure 1/2 cup of the separated solids into a bowl, then add powdered sugar, vanilla extract, and lemon juice.
-
Beat with a hand mixer or whisk until creamy and smooth. Chill 5 minutes if frosting is too soft to spread.
-
Spread the coconut frosting evenly over cooled bars with a spatula.
-
Cut into 12 bars and serve immediately or store airtight in the refrigerator up to 5 days.
-
Optional: Garnish with extra lemon zest or chia seeds for a decorative touch.
Ingredient Notes
This recipe contains wheat flour and is not gluten-free. Using gluten-free oats or oat flour alone does not change that.
Ingredient Notes
Measure the thick separated coconut solids before whipping, not the whole contents of the can. The amount of solids varies by product, so more than one can may be needed; chill enough cans overnight to provide the listed measured quantity.
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