Best Coconut Oat Bars Recipes

COCONUT CRANBERRY OAT BARS

Steps:

• In a small saucepan, combine the cranberries, sugar, water and lemon zest. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; cool to room temperature., Meanwhile, in a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Combine the flour, oats, salt and baking soda; gradually add to creamed mixture and mix well. Set aside 1 cup for topping; press remaining crumb mixture into a greased 13x9-in. baking dish., Bake at 400° for 10-12 minutes or until lightly browned. Spread cranberry mixture over crust. Combine the coconut, pecans and reserved crumb mixture; sprinkle over filling. Bake 18-20 minutes longer or until filling is set., Cool on a wire rack. Refrigerate for at least 2 hours. Cut into bars.

COCONUT OAT BARS

Steps:

• Lightly grease a 12 x 9 inch pan with pam. Heat the butter, raw sugar, and light corn syrup in a large pan over low heat until just melted. Stir in the oats, shredded coconut, and candied cherries and mix well until evenly combined.
• Place the mixture on the prepared pan. Spread evenly across the pan and level the surface by pressing with a spatula. Bake in a preheated oven 325F for about 30 minutes, or until golden.
• Remove from oven and let cool for 10 minutes. Cut the mixture into 16 pieces using a sharp knife. Carefully transfer the squares to wire rack and cool completely.
• TIP: Best stored in an airtight container and eaten within 1 week. They can also be frozen for up to 1 month.

OAT, COCONUT AND RASPBERRY BARS

Steps:

• Spread 1/2 cup of coconut on a small baking sheet (reserve remaining coconut for the garnish). Cook in a preheated oven of 375 F for about 5 minutes or until coconut is golden (stir at mid-cooking). Let cool.
• In a bowl, mix flour, brown sugar and salt. Add butter, and with a pastry knife or 2 knives, mix until the mixture looks like rough crumbs. Add oats and toasted coconut and stir well.
• Set aside 1/3 cup of the oat mixture. Press remaining oats in a cake pan of 9 inches in the side (that has parchment paper or is greased). Spread the raspberry preserve, then sprinkle with the oats you set aside and remaining coconut.
• Cook in the center of a preheated oven of 375 F for about 15 minutes or until the top is golden. Put the pan on a rack and let cool. Cut in 16 bars. (You can prepare these bars in advance and put them side by side in an hermetic container, taking care to separate each range with parchment paper. They will be good up to 3 days at room temperature or up to 2 weeks in the freezer, wrapped with plastic wrap and foil paper.).

APRICOT COCONUT FILLED OAT BARS

Steps:

• Heat oven to 350°.
• In a large mixer bowl combine all crumb ingredients.
• Beat low speed, scraping bowl often, until mixture is crumbly, 1-2 minutes.
• Reserve 1 cup of mixture; press remaining mixture into a greased 13x9-inch pan.
• Spread the apricot preserves to within 1/2 inch from the edge of the crumb mixture.
• Sprinkle with crumb mixture and coconut.
• Bake 22-27 minutes, or until edges are lightly browned.
• Let cool completely before you cut into bars.

GOLDEN RAISIN-COCONUT OAT BARS

Steps:

• Set oven to 350 degrees.
• Butter a 9-inch square baking dish.
• For the crust; in a bowl stir together the melted butter, white sugar, brown sugar until well blended.
• In a small bowl mix together flour, oats, cinnamon and pinch of salt, then add to the creamed mixture; mix until just blended.
• Lightly press the mixture into the bottom of the prepared baking dish.
• Bake for 15 minutes, or until lightly browned; cool to room temperature.
• For the raisin topping; in a bowl beat the eggs with sugar and vanilla using an electric mixer until fluffy (about 3 minutes).
• In a small bowl mix together flour, baking powder and cinnamon; using a spatula fold into the egg/sugar mixture until blended.
• Stir in raisins and coconut; mix to combine.
• Spread over the cooled crust.
• Bake for about 20-25 minutes, or until golden brown.
• Cool before slicing.

VEGAN COCONUT-OAT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, bananas, coconut, dates, walnuts, agave, vanilla extract, nutmeg, and salt together in a bowl by hand; press into a 9-inch square baking dish.
• Bake in preheated oven until browned on top, about 30 minutes.
• Cool in baking dish on a wire rack until completely cooled before cutting into bars.