Raspberry Coconut Porridge Recipes

OATMEAL COCONUT RASPBERRY BARS

Oatmeal Coconut Raspberry Bars image

I received this recipe from a friend,when I told her I wanted to make something for everyone at work. This was fantastic and a big hit at my job. I will definitely make these again--not only for work (though they keep bugging me for more), but for all occasions.

Provided by veruca salt

Categories Bar Cookie

Time 45m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups sweetened flaked coconut
1 1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into pieces
1 1/2 cups old fashioned oats
3/4 cup seedless raspberry jam

Steps:

Preheat oven to 375°F.
Spread 3/4 cup coconut evenly on a baking sheet.
Toast in middle of oven, stirring once, until golden, about 8 minutes, and then cool.
Blend together flour, sugars, and salt in 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 well combined.
Reserve 3/4 cup of dough.
Press remainder of dough evenly into bottom of a buttered 13x9-inch metal baking pan.
Spread jam over it.
Crumble reserved dough evenly over jam.
Sprinkle with remaining 3/4 cup untoasted coconut.
Bake in middle of oven until golden, 20-25 minutes.
Cool completely in pan on a rack.
Loosen from sides of pan with a sharp knife.
Lift out in one piece and transfer to a cutting board.
Cut into 24 bars.
Note: Bars can be made 3 days ahead and kept in an airtight container.

COCONUT RASPBERRY BARS

Coconut Raspberry Bars image

While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
2 cups sweetened shredded coconut, divided
1/2 cup chopped walnuts
1 jar (12 ounces) raspberry preserves
1 cup white baking chips

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

OATMEAL COCONUT RASPBERRY BARS

Oatmeal Coconut Raspberry Bars image

Categories Cookies Food Processor Dessert Bake Picnic Kid-Friendly Mother's Day Back to School Raspberry Coconut Oat Winter Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 24 bars

Number Of Ingredients 8

Ingredients

1 1/2 cups sweetened flaked coconut
1 1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1/4 cup granulated 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
3/4 cup seedless raspberry jam

Steps:

Preheat oven to 375°F.
Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.
Blend together flour, sugars, 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 a buttered 13- by 9-inch metal 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. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.
Cut into 24 bars.

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