Best 8 Breakfast Bars With Oats And Coconut Recipes

BREAKFAST BARS WITH OATS AND COCONUT

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.
• Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)
• Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.
• Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.
• Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.

COCONUT-DATE POWER BREAKFAST BARS

Steps:

• Preheat oven to 350°F. Lightly coat an 8-by-8-inch baking dish with nonstick spray, then line with 2 sheets of parchment, leaving overhang on all sides. Bring dates and 1 cup water to a boil in a small saucepan. Reduce heat and simmer until liquid is almost completely evaporated. Let cool.
• Meanwhile, pulse whole wheat flour, oats, salt, baking powder, and 1 cup almonds in a food processor until almonds are very finely ground, about 1 minute. Add oil, butter, coconut sugar, and 2 Tbsp. agave and pulse to combine. Pulse in sweetened shredded coconut.
• Transfer coconut-oat mixture to baking dish and pack evenly across bottom of dish, tamping and smoothing with the bottom of a dry measuring cup (the more compact it is, the better it will hold together when baked).Pulse dates, lime zest, and lime juice in food processor, scraping down sides as needed, until smooth. Spread date purée evenly over coconut-oat mixture, leaving a 1/2-inch border around edges.Chop remaining 1/4 cup almonds and mix in a small bowl with unsweetened coconut flakes, unsweetened shredded coconut, and remaining 2 tsp. agave. Scatter evenly over date purée and press in lightly with your hands. Bake until top and bottom are browned and edges are very firm, 40-45 minutes. Let cool before cutting into eight rectangles.
• Do Ahead:
• Bars can be baked 3 days ahead. Store airtight at room temperature.

OATMEAL BREAKFAST BARS

Steps:

• In a large bowl, combine the oats, brown sugar and salt. Stir in remaining ingredients. Press into a greased 15x10x1-in. baking pan. Bake at 425° for 15-17 minutes or until golden brown. Cool on a wire rack.

BAKED OATMEAL BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.
• Bake in the preheated oven until edges are golden brown, about 30 minutes.

COCONUT OATMEAL BREAKFAST BARS

Steps:

• Preheat the oven to 375 degrees Grease a 9×13 glass pan with butter and set aside.
• In a large bowl, whisk the flour, sugar, baking powder and salt together until combined. Toss in cold butter pieces and combine using pastry cutter, fork, or hands. I like using my hands best to create a crumbly combined texture.
• Add lightly beaten egg and combine with a fork. Dough will be reminiscent of clumpy wet sand. Pour into greased glass pan and firmly press the dough until even thickness and totally smooshed down. Dough will be fairly thick.
• Bake in oven for 15-18 minutes until cookie layer is a little brown but not fully cooked.
• Combine coconut paste, unsweetened coconut, and brown sugar until combined. Layer mixture on top of cooked cookie bar.
• In a large bowl, whisk flour, brown sugar, granulated sugar, salt, baking powder, cinnamon and 1/2 cup oats until combined. Using same method as cookie bar layer, cut cold butter into oatmeal crumb topping until crumbly.
• Add crumb topping + another 1/4 cup of coconut and 1/4 cup of oatmeal on top of coconut filling and place back in the oven for 45-50 minutes until brown and smells delicious.

COCONUT OATMEAL BREAKFAST BARS RECIPE - (4.5/5)

Steps:

• Preheat the oven to 375F/190C. Arrange the banana slices in a single layer on the bottom of 9" x 13" ceramic or glass baking dish.. Sprinkle 1/4 t [1/4 Teelöffel] of the cinnamon and 1 T [1 Esslöffel] of the honey. Cover with foil. Bake 15 minutes, until the bananas get soft. Meanwhile, in a medium bowl, combine the oats, baking powder, remaining cinnamon, nutmeg, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, vanilla extract, and nut butter. Finely chop up the chocolate. Remove the bananas from the oven, then pour the oat mixture over the bananas. Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the chocolate shavings and shredded coconut over the the top. Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set.

COCONUT CRANBERRY OAT BARS

Steps:

• In a small saucepan, combine the cranberries, sugar, water and lemon zest. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; cool to room temperature., Meanwhile, in a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Combine the flour, oats, salt and baking soda; gradually add to creamed mixture and mix well. Set aside 1 cup for topping; press remaining crumb mixture into a greased 13x9-in. baking dish., Bake at 400° for 10-12 minutes or until lightly browned. Spread cranberry mixture over crust. Combine the coconut, pecans and reserved crumb mixture; sprinkle over filling. Bake 18-20 minutes longer or until filling is set., Cool on a wire rack. Refrigerate for at least 2 hours. Cut into bars.

APPLE OATS BREAKFAST BARS

Steps:

• Measurements may vary depending on size of pan.
• In an 8" x 8" baking dish, sprinkle 1/2 cup of nuts, 1/3 cup of coconut and 1/3 of the oats on the bottom ofdish.
• Next, layer 1/2 of the raisins, 1/3 of the coconut, another 1/3 of the oats, 1/2 of the chocolate chips and all of the apples (or applesauce), and top with spices.
• Pour on 1/2 of the milk.
• Continue by adding the rest of the raisins, chips, oats and coconut, and spices.
• Top with the nuts and sprinkle with cinnamon.
• Pour on the rest of the milk.
• Bake at 350° for 30 minutes.
• These bars freeze well and are always ready.