Raspberry Coconut Oatmeal Bars Recipe

Introduction

These Raspberry Coconut Oatmeal Bars combine a buttery, oat-filled crust with tangy raspberry jam and a rich layer of sweetened condensed milk. Toasted coconut adds a delightful crunch and tropical flavor, making these bars a perfect treat for any time of day.

Ingredients

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1 cup brown sugar
• 1 cup oatmeal
• 1 cup coconut, divided
• 1 can (14 oz) sweetened condensed milk
• 3/4 to 1 cup raspberry jam or preserves

Instructions

1. Step 1: Preheat your oven to 350°F. Lightly spray a 9×9-inch pan with cooking spray, then line it with parchment paper to help with removal.
2. Step 2: Place 1/2 cup of the coconut in a large skillet over low-medium heat. Stir frequently until the coconut flakes are mostly golden brown. Set aside to cool.
3. Step 3: In a mixer or food processor, blend the flour, baking powder, salt, brown sugar, and softened butter until well combined. Stir in the oatmeal and the toasted coconut.
4. Step 4: Press about two-thirds of this mixture firmly into the bottom of the prepared pan to form the base layer.
5. Step 5: Spread the raspberry jam evenly over the crust layer. Drizzle half of the sweetened condensed milk over the jam layer.
6. Step 6: Sprinkle the remaining crumb mixture evenly over the jam and gently pat it down. Top with the remaining 1/2 cup of coconut and drizzle the rest of the sweetened condensed milk on top.
7. Step 7: Bake in the preheated oven for 30 to 35 minutes, or until the top and edges are golden brown.
8. Step 8: Remove from the oven and let the bars cool on a rack for about an hour. Then refrigerate until they are slightly chilled before cutting into small squares to serve.

Tips & Variations

• For extra flavor, try using a mix of raspberry and strawberry jam or add a handful of chopped nuts to the crumb mixture.
• Make sure to toast the coconut slowly to avoid burning and to bring out its natural sweetness.
• If you prefer a less sweet bar, reduce the amount of brown sugar slightly.

Storage

Store the oatmeal bars in an airtight container in the refrigerator or a cool, dry place. They will keep well for about 5 days. For best texture, reheat slightly or allow them to come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of jam?

Fresh raspberries can be used, but the jam provides the necessary thickness and sweetness to hold the bars together. If using fresh berries, consider cooking them down with a bit of sugar to create a thicker jam-like consistency.

Is it necessary to use sweetened condensed milk?

Yes, sweetened condensed milk adds a creamy sweetness and helps bind the layers together. Skipping it may alter the texture and flavor significantly.

Raspberry Coconut Oatmeal Bars Recipe

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★★★★★

4.8 from 88 reviews

Delicious and chewy Raspberry Coconut Oatmeal Bars featuring a buttery oat crust, toasted coconut, sweet raspberry jam, and a luscious drizzle of sweetened condensed milk. These bars are perfect for a snack, dessert, or a cozy treat anytime.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 50 minutes (including cooling and chilling)
• Yield: 16 bars (about 4x4 squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup oatmeal
• 1 cup coconut, divided (1/2 cup for toasting, 1/2 cup for topping)

Wet Ingredients

• 3/4 cup butter, softened
• 1 cup brown sugar
• 1 can (14 oz) sweetened condensed milk
• 3/4 to 1 cup raspberry jam or preserves

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×9-inch pan with cooking spray, then line it with parchment paper. The cooking spray will help keep the parchment paper in place.
2. Toast Coconut: Place 1/2 cup of the coconut flakes in a large skillet over low to medium heat. Stir frequently until the flakes turn golden brown and fragrant, then remove from heat.
3. Make Crust Mixture: In a mixer or food processor, blend together the flour, baking powder, salt, brown sugar, and softened butter until well combined. Stir in the oatmeal and toasted coconut flakes until evenly mixed.
4. Assemble Bars: Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form an even base layer. Spread the raspberry jam evenly over this crust layer. Drizzle roughly half of the sweetened condensed milk over the jam layer.
5. Top Layers: Crumble the remaining one-third of the oat mixture over the jam and gently pat down. Sprinkle the remaining 1/2 cup of coconut flakes evenly on top. Finally, drizzle the remaining sweetened condensed milk over all.
6. Bake: Bake in the preheated oven for 30 to 35 minutes or until the top and edges are golden brown and set.
7. Cool and Chill: Remove from oven and transfer the pan to a cooling rack. Allow the bars to cool completely for about an hour, then refrigerate until slightly chilled to set fully.
8. Serve and Store: Cut into small squares to serve. Store any leftovers in the refrigerator or a cool, dry place to maintain freshness.

Notes

• You can adjust the amount of raspberry jam to taste, between 3/4 and 1 cup.
• Using sweetened condensed milk provides a rich, caramel-like sweetness; do not substitute for evaporated milk.
• To prevent sticking, make sure to line your pan with parchment paper and spray lightly with cooking spray before lining.
• Letting the bars chill in the fridge after cooling allows them to firm up for easier cutting.

Keywords: raspberry bars, oatmeal bars, coconut bars, baked oatmeal bars, sweet dessert bars, easy dessert, raspberry jam dessert