Raspberries don’t need to be in season to make these oatmeal raspberry coconut bars. The only requirement is that your tastebuds need to be ready for a scrumptious square of deliciousness!
Related: Luscious Lemon Cake Bars
These bars have the butteriness of a homemade shortbread cookie and a subtle tart taste from the raspberry jam. Oh, and the toasted coconut on top? Delightful!
Sure, these oatmeal raspberry coconut bars are considered a dessert. But I enjoyed one for breakfast the other day and it did not disappoint.
Here’s the recipe so you can see what I’m talking about!
Oatmeal Raspberry Coconut Bars
Oatmeal, raspberry and coconut? Oh my! This bar is heaven in every bite.
Ingredients
- 1-1/4 cups sweetened flaked untoasted coconut, divided
- 1-1/4 cup all purpose flour
- 3/4 cup light brown sugar, packed
- 1/4 cup sugar
- 1/2 tsp salt
- 3/4 cup unsalted butter, cold and cut into pieces
- 1-1/2 cups old fashioned oats (not instant)
- 1 1/4 cups seedless raspberry jam
Instructions
- First, toast 3/4 cup of coconut. Preheat the oven to 375℉ and position an oven rack in the middle. Spread the coconut evenly on a baking sheet. Bake for about 4-5 minutes, or until the coconut becomes lightly golden. Stir occasionally and watch carefully. Let the coconut cool before using. Keep oven on.
- To make the dough, butter a 13″ x 9″ pan. Blend the flour, sugars, and salt in a food processor. Add the cold butter pieces to the mixture and pulse until a dough forms. Transfer the dough to a bowl and gently mix in the oats and toasted coconut until well combined.
- Set aside a 3/4 cup of dough and press the remaining dough into a buttered pan. Spread the raspberry jam evenly over the dough. Crumble the reserved dough evenly over the jam and then sprinkle it with the remaining 1/2 cup of untoasted coconut. Bake for about 20-25 minutes or until golden, then cool. Cut the dough into bars and store at room temperature.
The first time I made this recipe I used a little less jam. But I altered it a bit and upped the jam measurement to 1 1/4 cups.
Trust me on this one… that subtle change makes the perfect jam to buttery crust ratio.
You can store these bars in the fridge or at room temperature for up to three days. But I recommend loosening the bars with a knife before they’re completely cooled.
This will make them much easier to get out of the pan!
Does this recipe for oatmeal raspberry coconut bars sound like a winner to you? If you’re on the fence, one bite is all it should take to convince you they’re a must-make!
From my kitchen to yours,
Jill
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