Best 2 Oatmeal Coconut Raspberry Bars Recipes
Indulge in a delightful harmony of flavors and textures with our remarkable Oatmeal Coconut Raspberry Bars. These delectable treats are a symphony of wholesome ingredients, combining the goodness of oats, the subtle sweetness of coconut, and the tangy zest of raspberries. Embark on a culinary journey as we unveil the secrets behind these irresistible bars, exploring variations such as gluten-free, vegan, and refined sugar-free alternatives, ensuring that everyone can savor this delightful creation.
Discover the classic version of Oatmeal Coconut Raspberry Bars, a timeless favorite that showcases the perfect balance of chewy oats, sweet coconut, and bursts of raspberry flavor. For those seeking a healthier indulgence, explore our gluten-free variation, crafted with almond flour and gluten-free oats, ensuring a delightful experience for individuals with dietary restrictions.
If you're embracing a vegan lifestyle, relish in our specially curated vegan Oatmeal Coconut Raspberry Bars, where coconut oil and plant-based milk create a luscious and satisfying treat. Those seeking a refined sugar-free option will find solace in our alternative recipe, utilizing natural sweeteners like maple syrup and coconut sugar, delivering a guilt-free indulgence.
Whichever variation you choose, these Oatmeal Coconut Raspberry Bars promise an explosion of flavors and textures in every bite. Prepare to captivate your taste buds with this versatile and delectable creation.
OATMEAL COCONUT RASPBERRY BARS
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
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.
OATMEAL COCONUT RASPBERRY BARS
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
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.
Tips:
- Use quick-cooking oats for a quicker cooking time and a softer texture.
- Toast the oats before cooking them to enhance their flavor and aroma.
- Use a combination of butter and oil to prevent the bars from sticking to the pan.
- Press the oat mixture firmly into the pan to ensure that the bars hold together well.
- Bake the bars until they are golden brown and a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely before cutting them into squares.
- Store the bars in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These oatmeal coconut raspberry bars are a delicious and nutritious snack or breakfast option. They are easy to make and can be customized to your liking. With their combination of oats, coconut, and raspberries, these bars are a great source of fiber, protein, and antioxidants. Enjoy them on their own or with your favorite toppings, such as yogurt, honey, or fruit.
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