Oat Coconut And Raspberry Bars Recipes

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OATMEAL COCONUT RASPBERRY BARS



Oatmeal Coconut Raspberry Bars image

I received this recipe from a friend,when I told her I wanted to make something for everyone at work. This was fantastic and a big hit at my job. I will definitely make these again--not only for work (though they keep bugging me for more), but for all occasions.

Provided by veruca salt

Categories     Bar Cookie

Time 45m

Yield 24 serving(s)

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
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.
  • Toast in middle of oven, stirring once, until golden, about 8 minutes, and then cool.
  • Blend together flour, sugars, and salt in 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 well combined.
  • Reserve 3/4 cup of dough.
  • Press remainder of dough evenly into bottom of a buttered 13x9-inch metal baking pan.
  • Spread jam over it.
  • Crumble reserved dough evenly over jam.
  • Sprinkle with remaining 3/4 cup untoasted coconut.
  • Bake in middle of oven until golden, 20-25 minutes.
  • Cool completely in pan on a rack.
  • Loosen from sides of pan with a sharp knife.
  • Lift out in one piece and transfer to a cutting board.
  • Cut into 24 bars.
  • Note: Bars can be made 3 days ahead and kept in an airtight container.

OAT, COCONUT AND RASPBERRY BARS



Oat, Coconut and Raspberry Bars image

Make and share this Oat, Coconut and Raspberry Bars recipe from Food.com.

Provided by Boomette

Categories     Bar Cookie

Time 40m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 7

3/4 cup coconut
1/2 cup flour
1/3 cup brown sugar, packed
1/4 teaspoon salt
1/4 cup cold butter, diced
1 cup oats
1/3 cup raspberry preserves, without seed

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.).

Nutrition Facts : Calories 139.8, Fat 6.2, SaturatedFat 4.2, Cholesterol 7.6, Sodium 66.8, Carbohydrate 19.5, Fiber 1.9, Sugar 8, Protein 2.4

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.

COCONUT RASPBERRY BARS



Coconut Raspberry Bars image

While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
2 cups sweetened shredded coconut, divided
1/2 cup chopped walnuts
1 jar (12 ounces) raspberry preserves
1 cup white baking chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

RASPBERRY OAT BARS



Raspberry Oat Bars image

Quick and easy, great for breakfast, Sunday brunch or a snack!!

Provided by CORWYNN DARKHOLME

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raspberry

Time 55m

Yield 24

Number Of Ingredients 7

¾ cup butter, softened
1 cup packed light brown sugar
1 ½ cups rolled oats
1 ½ cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
1 (10 ounce) jar raspberry preserves

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch pan.
  • In a large bowl, cream together the butter and brown sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer.
  • Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.

Nutrition Facts : Calories 162.5 calories, Carbohydrate 26 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 148.3 mg, Sugar 16 g

RASPBERRY-COCONUT BARS



Raspberry-Coconut Bars image

These delicious coconut bars are made out of a cookie dough layer, raspberry jam, and a sweet coconut topping. A treat throughout the year.

Provided by Steve Kochin

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 14

1 cup unsalted butter, softened
2 tablespoons white sugar
¼ cup milk
2 egg yolks
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups seedless raspberry jam
4 eggs
½ cup all-purpose flour
2 cups sugar
2 tablespoons softened butter, plus more for baking dish
4 teaspoons vanilla extract
1 (14 ounce) package sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Cream butter and sugar together in a bowl using an electric mixer. Add milk and egg yolks; mix dough to combine. Combine 2 1/2 cups flour, baking powder, and salt in a small bowl; add to dough and mix to combine. Press cookie layer into the prepared baking pan.
  • Spread raspberry jam over the base layer in the baking pan.
  • Beat eggs in a bowl until foamy. Add flour and keep beating until bright yellow. Mix in sugar and softened butter; beat until well combined. Stir in coconut. Spoon topping evenly over jam.
  • Bake in the preheated oven for 20 minutes. Turn the pan so bars bake evenly. Continue baking until topping is set, 15 to 20 minute more. Remove from oven and cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 56.9 g, Cholesterol 71.2 mg, Fat 14.6 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 10.2 g, Sodium 205.7 mg, Sugar 41 g

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