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No-Bake Strawberry Chia Seed Breakfast Bars with Coconut Yogurt Drizzle

By Beginnerbakes Editorial TeamPublished Apr 19, 2026 | Updated Jul 11, 2026
American 15 mins beginner-friendlyeasyno-bakeone-bowlminimal-ingredientssummer-bakingfruitmorning-bakesnackparty

Quick and easy no-bake breakfast bars featuring fresh strawberries, chia seeds, and maple syrup, topped with a creamy coconut yogurt drizzle. These bars are perfect for summer mornings, snacks, or party treats.

No-Bake Strawberry Chia Seed Breakfast Bars with Coconut Yogurt Drizzle
Prep 15 min
Cook 0 min
Total 15 min
Servings 8
Difficulty easy
Cuisine American

Recipe Details

Prep15 min
Cook0 min
Total15 min
Servings8
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 8
  • 1 cup rolled oats (gluten-free if needed)
  • 1/2 cup raw sunflower seeds
  • 3 tablespoons chia seeds
  • 1/4 teaspoon fine sea salt
  • 1/2 cup mashed ripe strawberries (about 1 cup fresh, gently mashed)
  • 1/4 cup natural almond butter or sunflower seed butter
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut yogurt (for drizzle)
  • 1 tablespoon coconut milk (to thin yogurt, optional)
  • Fresh strawberry slices for garnish (optional)

Instructions

  1. Line an 8x8 inch square baking dish with parchment paper, letting the excess hang over the sides for easy removal.
  2. In a large mixing bowl, combine rolled oats, raw sunflower seeds, chia seeds, and salt. Stir until evenly mixed.
  3. In a small bowl, mash the strawberries until mostly smooth but leaving some chunks for texture.
  4. Add mashed strawberries, almond butter, maple syrup, and vanilla extract to the dry ingredients bowl.
  5. Mix thoroughly with a sturdy spoon or spatula until the mixture sticks together and oats and seeds are evenly coated.
  6. Transfer the mixture into the prepared baking dish, pressing firmly into an even, tightly packed layer.
  7. Refrigerate for at least 2 hours to allow the bars to set.
  8. Prepare the coconut yogurt drizzle by mixing coconut yogurt with coconut milk in a small bowl until smooth and pourable, adjusting consistency with more coconut milk if needed.
  9. Once set, lift the bars from the dish using the parchment paper overhang and place on a cutting board.
  10. Cut into 8 equal bars and drizzle each with the coconut yogurt mixture.
  11. Optionally, garnish with fresh strawberry slices for extra flavor and color.
  12. Store bars in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

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