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.
Oatmeal Coconut Raspberry Bars
Adapted from epicurious.com
- 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
- 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.