Strawberry Coconut Oat Bars

Simple, sweet and scrumptious, that is what these bars are.

One Girl Cookies is full of cakes, cupcakes, Whoppie pies, etc. along with these easy and sweet bars that come together quickly.

IMG_20160424_101019683Based on the gnawing damage done to my One Girl Cookies book I’m guessing I have had it in my possession for at least 5 years!  imageAnd no they aren’t my teeth marks made it a desperate sugar craving…they belong to the one of my beasts (either the Scrapper or Syd).

The only switch up I did with this recipe was used strawberry jam in place of the raspberry preserves called for and increased the amount to thinly cover the whole base.  A strawberry rhubarb preserve or jam would be wonderful as well.

These sweet treats would be a great take along to a picnic or BBQ or my usual reason for sweets…just because.  I think that may be the best reason ever for anything simple and sweet, “Just Because”.


Raspberry Coconut Oat Bars (OR Strawberry)

3/4 cup unsweetended shredded coconut

1 1/4 cup all-purpose flour

3/4 cup packed light brown sugar

1 teaspoon table salt

3/4 cup unsalted butter, cut into small pieces

1 1/2 cups old-fashioned rolled oats

1/2 cup raspberry preserves

Preheat oven to 350F. Grease and parchment line a 13×9-inch baking pan.

Spread coconut on a baking sheet and toast until golden in the oven, about 2-3 minutes.  Remove and cool.

In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, brown sugar, granulated sugar, and salt.  Mix on low speed to combine.  Add the butter and mix on low speed until the dough just starts to come together.  Add the toasted coconut and the oats.  Mix on low speed for 1 minute, until the dough has a crumbly texture.

Reserve 3/4 cup of the dough.  Transfer remaining dough to your prepared pan and using your fingers, press it evenly over the bottom of the pan.

Bake for approximately 14 minutes turning pan during baking, until golden around the edges. image Remove from oven and spread the preserves evenly over the crust leaving a 1/2-inch border.

Top with remaining dough, crumbling it over the preserves.  Bake for 7 minutes or until preserves are bubbling.

Let bars cool completely.  Loosen edges with a thin spatula to remove cooled bars for cutting.  Cut into 2-inch squares.

I think these are sweetenuf for me!

Stawberry Coconut Oat Bars

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