Breakfast Bars With Oats And Coconut Recipes

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BREAKFAST BARS WITH OATS AND COCONUT



Breakfast Bars With Oats and Coconut image

A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies - adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery - have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.)

Provided by Melissa Clark

Categories     breakfast, brunch, snack, cookies and bars

Time 7h

Yield 18 bars

Number Of Ingredients 16

3/4 cup/180 milliliters smooth almond butter, at room temperature
1/2 cup/100 grams granulated sugar
1/3 cup/73 grams light brown sugar
3 tablespoons unsalted butter, softened, plus more for greasing
1 large egg, beaten, at room temperature
1 egg white, at room temperature
1/2 teaspoon fine sea salt
1/2 teaspoon vanilla paste or 2 teaspoons vanilla extract
1 2/3 cups/146 grams rolled oats
3/4 teaspoon baking soda
1/3 cup/28 grams unsweetened coconut flakes
1/4 cup/37 grams dried cherries (or another soft, plump dried fruit)
3 tablespoons poppy seeds
2 tablespoons shelled sunflower seeds
1 1/2 tablespoons flax seeds
1 1/2 tablespoons sesame seeds

Steps:

  • In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.
  • Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)
  • Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.
  • Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.
  • Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.

COCONUT-DATE POWER BREAKFAST BARS



Coconut-Date Power Breakfast Bars image

Five different types of coconut, plus almonds, oats, and whole wheat flour go into our quintuple-threat, nutrient-dense breakfast or snack bars.

Provided by Chris Morocco

Categories     Bon Appétit     Breakfast     Coconut     Healthy     Date     Whole Wheat     Oat     Almond     Vegan     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Serves 8

Number Of Ingredients 16

Nonstick vegetable oil spray
6 ounces Medjool dates (about 12), pits removed
3/4 cup whole wheat flour
1/2 cup old-fashioned oats (not quick-cooking)
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 1/4 cups almonds, divided
1/2 cup room-temperature virgin coconut oil
4 tablespoons unsalted butter, room temperature
1/3 cup coconut sugar
2 tablespoons plus 2 teaspoons agave nectar or honey
1 cup sweetened shredded coconut
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1/2 cup unsweetened coconut flakes
1/2 cup unsweetened shredded coconut

Steps:

  • Preheat oven to 350°F. Lightly coat an 8-by-8-inch baking dish with nonstick spray, then line with 2 sheets of parchment, leaving overhang on all sides. Bring dates and 1 cup water to a boil in a small saucepan. Reduce heat and simmer until liquid is almost completely evaporated. Let cool.
  • Meanwhile, pulse whole wheat flour, oats, salt, baking powder, and 1 cup almonds in a food processor until almonds are very finely ground, about 1 minute. Add oil, butter, coconut sugar, and 2 Tbsp. agave and pulse to combine. Pulse in sweetened shredded coconut.
  • Transfer coconut-oat mixture to baking dish and pack evenly across bottom of dish, tamping and smoothing with the bottom of a dry measuring cup (the more compact it is, the better it will hold together when baked).Pulse dates, lime zest, and lime juice in food processor, scraping down sides as needed, until smooth. Spread date purée evenly over coconut-oat mixture, leaving a 1/2-inch border around edges.Chop remaining 1/4 cup almonds and mix in a small bowl with unsweetened coconut flakes, unsweetened shredded coconut, and remaining 2 tsp. agave. Scatter evenly over date purée and press in lightly with your hands. Bake until top and bottom are browned and edges are very firm, 40-45 minutes. Let cool before cutting into eight rectangles.
  • Do Ahead:
  • Bars can be baked 3 days ahead. Store airtight at room temperature.

OATMEAL BREAKFAST BARS



Oatmeal Breakfast Bars image

This soft, chewy oatmeal breakfast bar recipe has a hint of orange marmalade, so they're a fun change of pace from typical granola bars. They're so easy to put together and so delicious, you'll find yourself making them all the time. -Barbara Nowakowski, North Tonawanda, New York

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 25m

Yield about 2-1/2 dozen.

Number Of Ingredients 7

4 cups quick-cooking oats
1 cup packed brown sugar
1 teaspoon salt
1-1/2 cups chopped walnuts
1 cup sweetened shredded coconut
3/4 cup butter, melted
3/4 cup orange marmalade

Steps:

  • In a large bowl, combine the oats, brown sugar and salt. Stir in remaining ingredients. Press into a greased 15x10x1-in. baking pan. Bake at 425° for 15-17 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 182 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 141mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

BAKED OATMEAL BREAKFAST BARS



Baked Oatmeal Breakfast Bars image

I wanted an on-the-go oatmeal bar without the artificial ingredients of commercial bars. This is the base for the bars, a recipe easily modified to suit your own tastes.

Provided by Nichole Tews

Categories     Breakfast and Brunch

Time 1h

Yield 8

Number Of Ingredients 10

2 cups old-fashioned rolled oats
⅓ cup packed brown sugar
1 tablespoon white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup milk
2 eggs
2 tablespoons canola oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
  • Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.
  • Bake in the preheated oven until edges are golden brown, about 30 minutes.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 26.2 g, Cholesterol 48.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 5.3 g, SaturatedFat 1.3 g, Sodium 270.6 mg, Sugar 12.3 g

COCONUT OATMEAL BREAKFAST BARS



Coconut Oatmeal Breakfast Bars image

A super easy and delicious way to start your morning! The coconut flavor takes you back to summer break.

Provided by [email protected]

Categories     Breakfast

Number Of Ingredients 17

3 cups flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter (very cold and cut into 1 inch pieces)
1 egg ( lightly beaten)
1 cup brown sugar
1 teaspoon Taylor & Colledge coconut paste
1 cup unsweetened coconut
1 1/2 cups flour
1/2 cup brown sugar (lightly packed)
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 cup Flahavans rolled oats (reserve 1/4 cup for sprinkling on top)
3/4 cup butter ( cold and cut into 1 inch pieces)
1/4 cup unsweetened coconut (for sprinkling on top)

Steps:

  • Preheat the oven to 375 degrees Grease a 9×13 glass pan with butter and set aside.
  • In a large bowl, whisk the flour, sugar, baking powder and salt together until combined. Toss in cold butter pieces and combine using pastry cutter, fork, or hands. I like using my hands best to create a crumbly combined texture.
  • Add lightly beaten egg and combine with a fork. Dough will be reminiscent of clumpy wet sand. Pour into greased glass pan and firmly press the dough until even thickness and totally smooshed down. Dough will be fairly thick.
  • Bake in oven for 15-18 minutes until cookie layer is a little brown but not fully cooked.
  • Combine coconut paste, unsweetened coconut, and brown sugar until combined. Layer mixture on top of cooked cookie bar.
  • In a large bowl, whisk flour, brown sugar, granulated sugar, salt, baking powder, cinnamon and 1/2 cup oats until combined. Using same method as cookie bar layer, cut cold butter into oatmeal crumb topping until crumbly.
  • Add crumb topping + another 1/4 cup of coconut and 1/4 cup of oatmeal on top of coconut filling and place back in the oven for 45-50 minutes until brown and smells delicious.

COCONUT OATMEAL BREAKFAST BARS RECIPE - (4.5/5)



Coconut Oatmeal Breakfast Bars Recipe - (4.5/5) image

Provided by gnikylime

Number Of Ingredients 13

3 medium ripe bananas, (the riper the better) sliced into 1/2" [1.2 cm] pieces
3/8 c [125 g] honey (or agave)
2 c [180 g] uncooked oats
1 t [1 Teelöffel] baking powder [Weinsteinbackpulver]
2 t [2 Teelöffel] cinnamon
pinch of nutmeg
pinch of salt
2 c [474 mL] reduced fat no-sugar-added coconut milk (or mix 1/2 coconut milk, 1/2 water)
2 egg
2 t [2 Teelöffel] vanilla extract [preferably alcohol-based]
2 T [2 Esslöffel] no-sugar-added nut butter
1.4 oz [40 g] dark chocolate
2 T [2 Esslöffel] shredded coconut

Steps:

  • Preheat the oven to 375F/190C. Arrange the banana slices in a single layer on the bottom of 9" x 13" ceramic or glass baking dish.. Sprinkle 1/4 t [1/4 Teelöffel] of the cinnamon and 1 T [1 Esslöffel] of the honey. Cover with foil. Bake 15 minutes, until the bananas get soft. Meanwhile, in a medium bowl, combine the oats, baking powder, remaining cinnamon, nutmeg, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, vanilla extract, and nut butter. Finely chop up the chocolate. Remove the bananas from the oven, then pour the oat mixture over the bananas. Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the chocolate shavings and shredded coconut over the the top. Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set.

COCONUT CRANBERRY OAT BARS



Coconut Cranberry Oat Bars image

These festive, chock-full bars are sweet, tart and salty - a truly tongue-tingling combo. It's a good thing the recipe makes a lot!

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 36 servings.

Number Of Ingredients 13

2 cups fresh cranberries
1 cup dried cranberries
2/3 cup sugar
1/2 cup water
2 teaspoons grated lemon zest
1/2 cup butter, softened
1 cup packed brown sugar
1-1/4 cups all-purpose flour
3/4 cup old-fashioned oats
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans, toasted

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.

Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 111mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.

APPLE OATS BREAKFAST BARS



Apple Oats Breakfast Bars image

Make and share this Apple Oats Breakfast Bars recipe from Food.com.

Provided by Dancer

Categories     Bar Cookie

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

2 cups rolled oats
1 cup raisins or 1 cup chopped dates
1 cup unsweetened coconut
1 cup unsweetened chocolate chips
2 small apples, chopped or 1 jar applesauce
2 cups milk
1 cup chopped almonds (, or other nuts)
cinnamon (Optional)
apple pie spice (Optional)

Steps:

  • Measurements may vary depending on size of pan.
  • In an 8" x 8" baking dish, sprinkle 1/2 cup of nuts, 1/3 cup of coconut and 1/3 of the oats on the bottom ofdish.
  • Next, layer 1/2 of the raisins, 1/3 of the coconut, another 1/3 of the oats, 1/2 of the chocolate chips and all of the apples (or applesauce), and top with spices.
  • Pour on 1/2 of the milk.
  • Continue by adding the rest of the raisins, chips, oats and coconut, and spices.
  • Top with the nuts and sprinkle with cinnamon.
  • Pour on the rest of the milk.
  • Bake at 350° for 30 minutes.
  • These bars freeze well and are always ready.

Nutrition Facts : Calories 379.9, Fat 24.8, SaturatedFat 14.8, Cholesterol 6.8, Sodium 81.5, Carbohydrate 35.6, Fiber 8, Sugar 13.4, Protein 9.3

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From feelgoodfoodie.net


MAPLE CINNAMON OATMEAL BREAKFAST BARS - IOWA GIRL EATS
It's ok if your coconut oil slightly clumps up - it will melt in the oven. Add remaining 1-1/2 cups oats, oat flour, cinnamon, baking powder, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan. Bake for 35-40 minutes, or until the edges are golden brown and the center has set.
From iowagirleats.com


OATMEAL COCONUT BREAKFAST BARS RECIPE | SPARKRECIPES
Preheat oven to 350. Grease a 13x9" pan. 2. In microwave-safe bowl, combine oatmeal and apple juice. 3. Combine flour, wheat germ, 1/2 c. coconut, baking powder, baking soda, and salt. In separate bowl, combine brown sugar, applesauce, carrots, and eggs. Fold into flour mixture.
From recipes.sparkpeople.com


OAT AND COCONUT BREAKFAST BARS - HEPRECIPES
2021-09-07 Add oats and baking soda to the egg mixture, stirring well with a rubber spatula. Stir in chocolate chips, coconut mixture, and seed mix until thoroughly mixed. Turn the dough into the prepared pan, and press it firmly into the corners, creating an even layer. Press a piece of plastic wrap directly against the surface of the dough and refrigerate for at least 6 hours and up to 2 …
From heprecipe.com


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