Oatmeal Coconut Bars
Chewy, golden, and utterly satisfying, these Oatmeal Coconut Bars are a delightful blend of wholesome oats and tropical shredded coconut, perfect for a sweet snack or light dessert. Made with pantry staples like brown sugar, vanilla, and old-fashioned rolled oats, these bars come together effortlessly in just 35 minutes, making them an ideal treat for busy weekdays or impromptu gatherings. The unsweetened coconut adds a subtle tropical twist and a chewy texture that pairs beautifully with the buttery, oat-packed base. Baked to perfection in a 9x9-inch pan, these bars are lightly golden on top, soft on the inside, and easy to slice into clean, portable pieces. Whether you're packing them in a lunchbox, serving them as an afternoon pick-me-up, or savoring them with a cup of coffee, these Oatmeal Coconut Bars are sure to become a family favorite. Optimize your dessert routine with this simple yet impressive recipe!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 120 grams unsalted butter
- 150 grams light brown sugar
- 50 grams granulated sugar
- 2 teaspoons vanilla extract
- 1 whole large egg
- 180 grams old-fashioned rolled oats
- 100 grams all-purpose flour
- 80 grams shredded unsweetened coconut
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
Preheat your oven to 175°C (350°F). Line a 9x9-inch (23x23 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium-sized saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the brown sugar and granulated sugar until well combined.
Allow the mixture to cool slightly, then mix in the vanilla extract and egg until smooth.
In a separate bowl, combine the rolled oats, flour, shredded coconut, baking powder, and salt. Stir the dry ingredients into the wet ingredients until just combined.
Pour the mixture into the prepared baking pan and spread it out evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 12 equal pieces and serve.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 17.7 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 114 mg | 2% | |
*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.
