Oat Coconut and Raspberry Bars
Indulge in the perfect balance of chewy, crumbly, and fruity with these Oat Coconut and Raspberry Bars! Featuring a wholesome blend of rolled oats, unsweetened shredded coconut, and a touch of brown sugar, these bars offer a hearty base kissed with buttery richness and a delicate vanilla aroma. Layers of luscious raspberry jam and bursts of juicy fresh raspberries add a sweet-tart contrast, while a golden oat crumble topping finishes them off with delightful texture. Ready in just 45 minutes, these easy-to-make bars are ideal for breakfast on the go, an afternoon snack, or a delightful dessert. Plus, they’re perfect for meal prep, staying fresh for days in an airtight container. Make these irresistible raspberry oat bars part of your weekly baking routine!
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Recipe Information
Ingredients
- 2 cups rolled oats
- 0.5 cup unsweetened shredded coconut
- 1 cup all-purpose flour
- 0.75 cup brown sugar
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.75 cup raspberry jam
- 1 cup fresh raspberries
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, combine the rolled oats, shredded coconut, flour, brown sugar, and salt. Mix until well combined.
Add the melted butter and vanilla extract to the dry ingredients. Stir until the mixture is evenly coated and resembles a crumbly dough.
Reserve 1 cup of the oat mixture for the topping. Press the remaining mixture evenly into the prepared baking pan, forming the base layer.
Spread the raspberry jam evenly over the base layer, leaving a small border around the edges to prevent sticking to the pan.
Scatter the fresh raspberries over the jam layer, gently pressing them into the jam.
Sprinkle the reserved oat mixture evenly over the raspberries to create the crumbly topping.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the raspberry jam is bubbling slightly around the edges.
Remove the pan from the oven and let it cool completely on a wire rack. Once cooled, lift the bars out of the pan using the parchment paper overhang.
Slice into 12 squares or bars and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 26.2 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
