Follow these simple, step-by-step instructions to bake a perfect batch of Chia Oat Breakfast Bars. The process is straightforward and ideal for a weekend baking session.

1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Take an 8×8 inch (20×20 cm) baking pan and line it with parchment paper, leaving some overhang on two opposite sides. This “sling” will make it incredibly easy to lift the bars out of the pan after baking. Lightly grease the parchment paper and any exposed parts of the pan.
2. Combine Dry Ingredients: In a large mixing bowl, add all of your dry ingredients: the rolled oats, chia seeds, shredded coconut, your choice of chopped nuts or seeds, mini chocolate chips (if using), ground cinnamon, and salt. Whisk them together thoroughly to ensure everything is evenly distributed. This step is crucial for getting a little bit of everything in each bite.
3. Warm the Wet Ingredients: In a separate, medium-sized saucepan, combine your wet ingredients: the peanut butter and maple syrup (or honey). Place the saucepan over low-medium heat. Stir continuously until the mixture is smooth, melted, and easily pourable. Be careful not to let it boil or scorch. Your goal is simply to warm it through and make it fluid. Once melted, remove it from the heat and stir in the vanilla extract.
4. Combine Wet and Dry: Pour the warm, melted peanut butter mixture over the dry ingredients in the large bowl. Using a sturdy spatula or a wooden spoon, mix everything together until just combined. Ensure there are no dry pockets of oats left. The mixture will be thick and sticky.
5. Press into Pan: Transfer the sticky oat mixture into your prepared baking pan. This is the most important step for ensuring your bars don’t crumble. Using the back of your spatula, start by spreading the mixture evenly to all corners. Then, place a small piece of parchment paper on top and use your hands or the bottom of a flat glass to press the mixture down very firmly and compactly. The firmer you press, the better your bars will hold together.
6. Bake to Golden Perfection: Place the pan in the preheated oven. Bake for 20-25 minutes, or until the edges are lightly golden brown and the center feels set to the touch. The bars will still be slightly soft when they come out of the oven but will firm up as they cool.
7. Cool Completely: Remove the pan from the oven and place it on a wire cooling rack. This is another critical step: you must let the bars cool completely in the pan. This will take at least 1-2 hours. Rushing this step will result in crumbly bars. Patience is key!
8. Cut and Enjoy: Once the block is completely cool, use the parchment paper overhangs to lift it out of the pan and onto a cutting board. Use a large, sharp knife to cut into 12 or 16 bars, depending on your desired size. Store them in an airtight container and enjoy your week of easy breakfasts!