Coconut Oat Bars Recipes

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CHEWY OATMEAL COCONUT BAR COOKIES



Chewy Oatmeal Coconut Bar Cookies image

This is a version of a different coconut bar cookie recipe made with butter. I tried it with coconut oil instead and it came out tasting much better. It is also made with much less sugar than the original recipe.

Provided by Carel

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 50m

Yield 10

Number Of Ingredients 5

⅔ cup brown sugar
½ cup coconut oil
½ cup agave nectar
1 cup rolled oats
¾ cup all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt brown sugar, coconut oil, and agave nectar in a small pot over medium heat; bring to a boil. Remove from heat; add oats and flour. Pour into an 8-inch baking dish.
  • Bake in the preheated oven until lightly browned, about 20 minutes. Refrigerate until solid, at least 20 minutes. Cut into squares; you may need to pick up the whole thing and cut it from the side.

Nutrition Facts : Calories 243.5 calories, Carbohydrate 34.9 g, Fat 11.5 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 9.5 g, Sodium 3.4 mg, Sugar 21.5 g

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.

OATMEAL COCONUT RASPBERRY BARS



Oatmeal Coconut Raspberry Bars image

Categories     Cookies     Food Processor     Dessert     Bake     Picnic     Kid-Friendly     Mother's Day     Back to School     Raspberry     Coconut     Oat     Winter     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 24 bars

Number Of Ingredients 8

1 1/2 cups sweetened flaked coconut
1 1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
1 1/2 cups old-fashioned oats
3/4 cup seedless raspberry jam

Steps:

  • Preheat oven to 375°F.
  • Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.
  • Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.
  • Reserve 3/4 cup dough, then press remainder evenly into bottom of a buttered 13- by 9-inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.
  • Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.
  • Cut into 24 bars.

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 OAT BARS



Coconut Oat Bars image

This is currently quite popular in my wee town and the recipe is being circulated. Thought I'd share it here. One of the ladies brought it back from her vacation and now everyone seems to be making it. I've not tried it because of the sugar but it must be good. I'm guessing at the times as none were given.

Provided by Annacia

Categories     Bar Cookie

Time 40m

Yield 16 pieces

Number Of Ingredients 6

1 cup butter
1 cup raw brown sugar
2 tablespoons light corn syrup
3 1/2 cups rolled oats
1 cup dry unsweetened coconut
1/3 cup chopped candied cherry

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.

APRICOT COCONUT FILLED OAT BARS



Apricot Coconut Filled Oat Bars image

Make and share this Apricot Coconut Filled Oat Bars recipe from Food.com.

Provided by OceanIvy

Categories     Bar Cookie

Time 32m

Yield 36 bars

Number Of Ingredients 9

1 1/4 cups all-purpose flour
1 1/4 cups quick oats
1/2 cup sugar
3/4 cup butter, melted
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
1 (10 ounce) jar apricot preserves
1/2 cup flaked coconut

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.

Nutrition Facts : Calories 103.7, Fat 4.4, SaturatedFat 2.8, Cholesterol 10.2, Sodium 68.2, Carbohydrate 15.7, Fiber 0.5, Sugar 7.4, Protein 1.1

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