Coconut Oatmeal Breakfast Bars Recipe 455

COCONUT OATMEAL BREAKFAST BARS

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.

BREAKFAST BARS WITH OATS AND COCONUT

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.

OATMEAL COCONUT BARS

Steps:

• Preheat oven to 350°F Grease a 13-by-9-inch baking pan.
• In a microwave-safe bowl, combine oatmeal and apple juice. Cover and heat on high 2 minutes. Let stand 10 minutes.
• Combine flour, wheat germ, 1/2 cup coconut, baking powder, baking soda and salt. In a separate bowl, combine brown sugar, applesauce, carrots and eggs. Fold into flour mixture. Add oatmeal mixture and stir until just blended.
• Spoon into baking dish. Sprinkle with remaining 1/4 cup coconut. Bake 50 to 60 minutes, until a toothpick inserted in center comes out clean. Cool and 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.

OATMEAL BREAKFAST BARS

Steps:

• In a mixing bowl, combine oats, sugar and salt. Stir in remaining ingred. and mix well. Press into 10x15 inch cookie sheet. Bake at 425 for 15-17 minutes, or until golden brown. Cool on wire rack.