Breakfast Bars With Oats And Coconut Recipes

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.

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 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.