Coconut Chai Paleo Breakfast Bars

There is something about chai that is just so comforting, especially in the morning when you want to ease gently into your day with some rich, warm flavors. But having to pick chai tea over coffee? Nonsense! Hey, this girl’s got priorities! So I decided to try blending those amazing flavors into a paleo breakfast bar. The result? Coffee and chai are happily co-existing in my life!

The chai spice blend used to be a bit of a mystery to me – something magical that came inside a teabag, but it really is quite simple to get those flavors with a few spices that are likely sitting in your cupboard. A bit of cardamom, allspice, cinnamon, cloves and ginger and you have an intoxicating blend ready to transform what would already be a delicious breakfast bar all on it’s own.

Ingredients:

• 2 eggs
• 1 banana
• 1/4 cup honey
• 1/2 tsp vanilla
• 1/3 cup coconut flour
• 1 cup unsweetened, shredded coconut
• 4 Tbsp coconut milk
• 1/4 tsp ground cardamom
• 1/4 tsp allspice
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 3/4 tsp powdered ginger
• 1/2 cup sliced almonds, for topping (optional)

1. Preheat your oven to 350 degrees. Grease an 8×8 inch pan with coconut oil.
2. In a medium sized bowl, whisk your eggs.
3. Mash your banana and then add it to the eggs. Then add in your honey and vanilla.
4. Sift in the coconut flour, cardamom, allspice, cinnamon, cloves and ginger and then add the unsweetened shredded coconut
5. Mix until everything is well blended and there are no clumps. The batter will be thick and hold it’s shape fairly well.
6. Spoon batter into the greased pan and spread it out into an even layer with a spatula or fork.
7. If you’d like to top your bars with sliced almonds, sprinkle them over top of the batter in a even layer.
8. Bake your bars for 20-25 minutes, and even a little longer depening on your oven. A good way to tell if they are done is to check for little bits of golden brown coconut peaking through the almonds on top. Once you see those, test them with a fork – if they are firm, they’re ready!
9. These are also super easy to freeze and pull out on a busy morning! To do this, score the bars while they’re warm, and once they have cooled, lift each square out of the pan and place them into a freezer container or freezer bag. A good size is about 2.5 x 2.5 inches – if you cut them too large, it will be difficult for them to keep their shape.  To defrost, just pop them in the microwave straight from the freezer for about 30 seconds.  If you’re not a fan of the microwave, just set out what you need on the counter before going to bed and it will be perfectly defrosted by morning.

Looking for more paleo breakfast bars?

• Chocolate Zuchini Paleo Breakfast Bars
• Lemon Coconut Paleo Breakfast Bars
• Coconut Pecan Paleo Breakfast Bars
• Follow my Paleo Breakfast Bars board on Pinterest!

Follow Sylvie Roy’s board Paleo Breakfast Bars on Pinterest.

5.0 from 2 reviews

Coconut Chai Paleo Breakfast Bars

 

Author:

Sylvie Roy

Recipe type: Breakfast

Cuisine: Paleo

Serves: 9

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Print

 

There is something about chai that is just so comforting, especially in the morning when you want to ease gently into your day with some rich, warm flavors. But having to pick chai tea over coffee? Nonsense! Hey, this girl’s got priorities! So I decided to try blending those amazing flavors into a paleo breakfast bar. The result? Coffee and chai are happily co-existing in my life!

Ingredients

• 2 eggs
• 1 banana
• ¼ cup honey
• ½ tsp vanilla
• ⅓ cup coconut flour
• 1 cup unsweetened, shredded coconut
• 4 Tbsp coconut milk
• ¼ tsp ground cardamom
• ¼ tsp allspice
• ½ tsp cinnamon
• ¼ tsp cloves
• ¾ tsp powdered ginger
• ½ cup sliced almonds, for topping (optional)

Instructions

1. Preheat your oven to 350 degrees. Grease an 8×8 inch pan with coconut oil.
2. In a medium sized bowl, whisk your eggs.
3. Mash your banana and then add it to the eggs. Then add in your honey and vanilla.
4. Sift in the coconut flour, cardamom, allspice, cinnamon, cloves and ginger and then add the unsweetened shredded coconut
5. Mix until everything is well blended and there are no clumps. The batter will be thick and hold it’s shape fairly well.
6. Spoon batter into the greased pan and spread it out into an even layer with a spatula or fork.
7. If you’d like to top your bars with sliced almonds, sprinkle them over top of the batter in a even layer.
8. Bake your bars for 20-25 minutes, and even a little longer depending on your oven. A good way to tell if they are done is to check for little bits of golden brown coconut peaking through the almonds on top. Once you see those, test them with a fork – if they are firm, they’re ready!
9. These are also super easy to freeze and pull out on a busy morning! To do this, score the bars while they’re warm, and once they have cooled, lift each square out of the pan and place them into a freezer container or freezer bag. A good size is about 2.5 x 2.5 inches – if you cut them too large, it will be difficult for them to keep their shape. To defrost, just pop them in the microwave straight from the freezer for about 30 seconds. If you’re not a fan of the microwave, just set out what you need on the counter before going to bed and it will be perfectly defrosted by morning.

3.3.2998

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Sylvie

Sylvie is a Dieppe, NB Canada based blogger who writes about her offbeat life with her musician husband, two marvelous daughters and shares her thoughts on living on the fence between reality and whimsy.

Latest posts by Sylvie (see all)

• Coconut Chai Paleo Breakfast Bars - September 7, 2015
• Easy Freezer Recipes: Paleo Lemon Coconut Breakfast Bars - March 26, 2015
• Easy Freezer Recipes: Paleo Chocolate Zucchini Breakfast Bars - November 13, 2014