Oatmeal is a healthy snack.
Fruits are good for you, therefore jam is good for you.
Coconut ain’t too shabby either.
So clearly these bars are good for you too. Right? At least, that’s what I try to tell myself.
It’s the same as when you eat chocolate ice cream for dinner and you offset it with a carrot. That’s totally legit.
Or when you replace the whole milk with 2% milk in your loaded baked potato soup. Totally a health food at that point. Ignore the massive quantities of bacon sprinkled on top.
I’m really good at the “this is totally healthy now, due to this one factor” excuse. Anyone who eats as many desserts as I do would have to be an expert. I started at a young age when I used to claim cheesecake was healthy because it was made of cheese. I learned in school that cheese is full of protein and calcium. The dairy portion of the food pyramid is super important, you guys. Take note.
So the oatmeal and raspberry in these bars totally make these things healthy.
Totally.
Maybe.
Oatmeal Coconut Raspberry Bars
Adapted from epicurious.com
Ingredients
- 1 1/2 cups sweetened flaked coconut
- 1 1/4 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
- 1 1/2 cups old-fashioned oats
- 1 12oz. jar of seedless raspberry jam, stirred thoroughly to loosen
Directions
- Preheat oven to 375°F. Line a 9×13 inch baking pan with parchment so that the parchment runs up the sides of the pan. Butter parchment.
- Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, checking every 2 minutes and stirring, until golden, about 8 minutes, then cool.
- Blend together flour, sugar, 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 prepared 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. Lift out in 1 piece using the parchment as handles and transfer to a cutting board. Cut into bars.
Bars can be made 3 days ahead and kept in an airtight container at room temperature.
I tell myself that all of the time, makes the desserts go down easier :)
your thought process is very similar to mine…glad I’m not the only one :) Love bars like this–I’ve made with apricot jam in the past and now I’m wanting to try raspberry!
I totally want some of these. Now. :)
these are delicious… crunchy coconut… soft and gooey raspberry filling… delish!
THESE WERE SOOOO GOOD!
MY HUSBAND ATE HALF THE PAN WHEN THEY CAME OUT OF THE OVEN haha
I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie
Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!
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Those bars look so good!
I came across this recipe through Pinterest. It looked super yummy and it was! My husband has already requested a second pan. I accidentally added a little more coconut to the crust but it didn’t affect the integrity of it. Thank you so much for sharing!
I love bars like that but they often seem too sweet. And that’s all right because I just had an epiphany – I will make them with pureed raspberries and some lemon zest!!!!!!! That will be my contrubution to the holiday dinner. Thank you for the inspiration!
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These look AMAZING – I am so making these very soon!! :)
Jess – I know, right? Most people roll their eyes at me when I tell them carrot cake, slathered in thick cream cheese frosting, is toootally a vegetable! ;)
natalie – oooh apricot jam! I have some dried apricots in my cupboards too, I wonder what it would be like if I chopped those up real small and added them…
Jillian – Then go ahead and make some! They’re pretty easy! :)
Bria – Yeah, the textures in this bar are great.
lauren – oh man, I love the all caps enthusiasm! My husband was a huuuge sucker for these too as he’s crazy for oats and raspberries in a dessert!
Charlotte – Ooh, thank you! Looks like a fun group!
Kevin – That’s because they ARE good. :D
Daphne – Yup, just a little more coconut would only change the texture slightly, so coconut lovers out there, feel free to do this on purpose. ;)
Masha – That’s a good idea! Also feel free to use a favourite jam of yours that might be a little on the tangier side.
sara – Yay! :D
I can’t tell you how much I love raspberry in baked goods! I’m saving this recipe.
I know! The tartness of raspberries works so well in the sweetness of baked goods! :)