Raspberry Coconut Oatmeal Bars Recipe
Introduction
Raspberry Coconut Oatmeal Bars are a delightful treat combining chewy oatmeal, toasted coconut, and tangy raspberry jam layered with rich sweetened condensed milk. These bars are perfect for a cozy snack or a sweet dessert that’s sure to satisfy your cravings.
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
- Step 1: Preheat the oven to 350°F (175°C). Lightly spray a 9×9-inch pan with cooking spray, then line it with parchment paper to keep the bars from sticking.
- Step 2: Place 1/2 cup of the coconut in a large skillet over low to medium heat. Stir frequently until the coconut flakes turn mostly golden brown. Remove from heat and set aside.
- Step 3: 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.
- Step 4: Press two-thirds of the mixture evenly into the bottom of the prepared pan. Spread the raspberry jam over the crust layer evenly.
- Step 5: Drizzle about half of the sweetened condensed milk over the jam layer.
- Step 6: Crumble the remaining oat mixture evenly over the top and pat gently. Sprinkle the remaining 1/2 cup coconut over the crumbs.
- Step 7: Drizzle the remaining sweetened condensed milk over the top layer.
- Step 8: Bake for 30 to 35 minutes, or until the edges and top are golden brown.
- Step 9: Remove the pan from the oven and place it on a cooling rack. Let it cool for one hour, then refrigerate until slightly chilled before cutting into squares to serve.
Tips & Variations
- For a less gooey bar, use about 3/4 of the sweetened condensed milk, drizzling 1/2 cup on the first layer and 1/4 cup on the top.
- Use seedless raspberry jam or preserves for a smoother layer and adjust jam quantity to 3/4 cup if you want the bars less sweet.
- Try substituting strawberry jam for a different fruity twist that the whole family will love.
Storage
Store the bars in an airtight container in the refrigerator or a cool, dry place. They keep well for up to 5 days. To reheat, let the bars come to room temperature or warm them gently in the microwave for 10-15 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze Raspberry Coconut Oatmeal Bars?
Yes, you can freeze them. After the bars have fully cooled, wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.
What can I use instead of sweetened condensed milk?
Sweetened condensed milk adds richness and moisture to these bars. If you need a substitute, you can try a thick mixture of evaporated milk and sugar, but it may affect the texture. For the best results, it’s recommended to use sweetened condensed milk.
PrintRaspberry Coconut Oatmeal Bars Recipe
Delicious Raspberry Coconut Oatmeal Bars with a golden toasted coconut topping, rich sweetened condensed milk drizzle, and a tangy raspberry jam layer. These bars combine a buttery oatmeal crust with sweet and fruity flavors, baked to golden perfection for a moist, gooey treat perfect for dessert or snack time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 bars (cut into small squares) 1x
- Category: Brownies & Bars
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup oatmeal
- 1 cup coconut, divided
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/preserves (seedless recommended)
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×9-inch baking pan with cooking spray, then line it with parchment paper. The cooking spray helps the parchment paper stay in place during baking.
- Toast Coconut: Place 1/2 cup of the coconut flakes in a large skillet over low-medium heat. Stir frequently until the flakes turn mostly golden brown, being careful not to burn them. Remove from heat and set aside.
- Make Dough Mixture: In a mixer or food processor, blend together the flour, baking powder, salt, brown sugar, and softened butter until well combined. Then stir in the oatmeal and the toasted coconut, mixing until evenly incorporated.
- Assemble Layers: Press about two-thirds of the crumb mixture into the bottom of the prepared pan, forming an even base. Spread the raspberry jam evenly over this bottom layer. Drizzle about half of the sweetened condensed milk over the jam layer.
- Add Top Layer: Scatter the remaining crumb mixture evenly 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 the top layer to finish.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top and edges are golden brown and set.
- Cool and Chill: Remove the bars from the oven and transfer to a cooling rack. Allow to cool for one hour, then refrigerate until slightly chilled. This helps the bars firm up for easier cutting.
- Serve and Store: Cut into small squares and serve. Store the bars in the refrigerator or a cool, dry place to maintain freshness.
Notes
- Using the entire can of sweetened condensed milk creates a very rich, gooey bar. For a less gooey texture, use about 3/4 of the can: drizzle about 1/2 cup on the first layer and 1/4 cup on the top layer.
- Use 3/4 cup of raspberry jam instead of a full cup for a less sweet bar. Seedless jam is recommended for a smoother texture.
- After cooling, bars can be frozen by wrapping tightly in plastic wrap and placing in an airtight container or freezer bag.
Keywords: raspberry bars, oatmeal bars, coconut bars, sweetened condensed milk dessert, baked bars, easy dessert recipe
