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!
![Oatmeal Raspberry Coconut Bars](https://justjill.com/wp-content/uploads/2023/06/IMG_4513-1024x1024.jpeg)
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](https://justjill.com/wp-content/uploads/2023/06/IMG_4468-scaled-720x540.jpeg)
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.
![oatmeal raspberry coconut bars](https://justjill.com/wp-content/uploads/2023/06/IMG_4515-1024x1024.jpeg)
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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