Oatmeal and Coconut Raspberry Bars

These Oatmeal and Coconut Raspberry Bars are deliciously chewy, fruity and coconutty! 

This is my first post since my kids went back to school. I sorta miss those girls and yet I sorta don’t. I’m kidding. So far today, I’ve managed to wash a sink full {and I mean full} of dishes, 3 loads of laundry, consumed 3 cups of coffee and the last of these here bars. I feel so accomplished. These raspberry bars really do make a great breakfast, I tell ya! They have fruit and oatmeal in them so I totally feel that they fit just fine in the breakfast category. They can also double as dessert! I’ll take any excuse to eat dessert for breakfast, really is what it boils down to.

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Today celebrates the first of many hunting trips. No. Not me. My husband. Pat is going up north after work to spend the weekend getting ready for this fall, ya know tree stands, cameras and such. But whatever it is… all I know is my house will stay clean all weekend, I get to watch girly movies with my girls tonight and I can sprawl out and take up my entire bed while I sleep! So, my friends the big question that still remains, what should I make for dinner? See when he’s gone; I cook things that have ingredients in them like mushrooms or spinach. Wait… there’s an idea. I think it’s pasta for dinner! But first, let me show you the bars!


Here is what you’ll need. A little of this… a little of that. Would you believe me I found all of these ingredients in my cupboard, pantry, fridge and my freezer?


Keeping berries in the freezer for a rainy day always works, and here in Michigan, we’ve had A LOT of those this week… ugh! I’m soooo done with the over-cast sky and my dogs muddy paws! Enough already!


Start by sprinkling 3/4 cups of the sweetened coconut in a small cookie sheet {reserve the remaining 3/4 cup}. Spread it out evenly and place in a 350 degree oven to toast. I kept checking on it every 2 minutes and toss it around. After I burnt the first batch I was a little, let’s say… nervous. So I kept a close eye on it.


The second time around went much better. And it smelled heavenly! The burnt coconut… yeah not so much.


In a large bowl combine the 1-1/4 cup of flour, 1/2 cup light brown sugar and 1/2 teaspoon kosher salt.


Give it a quick mix.


Cut up 1-1/2 sticks of cold unsalted butter and throw it in.


Use a pastry blender to cut the butter into the flour mixture. If you’d rather use a food processor then go on right ahead. I hate dragging that thing out… then having to wash it. So I opt for the labor intensive way of it. Makes me feel like I’ve worked out.


Once crumbly and the butter is the size of peas….

Then toss in the 1-1/2 cups old fashioned oats and toasted coconut. I used my hands and mixed it all together until large crumbles formed.

Next, add it all into a lined 13×9 pan.

And then press it out. Toss it into the fridge until ready to bake.


Next, pour about 8-10 ounces of seedless raspberry preserves into a small pan and heat over low. Toss in half of a container of fresh raspberries and some lemon zest, about half a lemon.

Then use a fork and mash up the berries and stir in the zest. Once the preserves have softened and the berries are mixed in, pull of the heat. The jam shouldn’t be hot or bubbling, just warm and thinned out.

Next, in a mixing bowl; throw in an entire package of cream cheese. Yes the entire package. Love.

Then add in a 1/2 cup of powdered sugar and mix on medium.

Next, pour in the 1/4 cup of whole milk.

And then keep mixing until creamy.

Next, pour the raspberry mixture over the chilled crust and spread it out.

Then top with the cream cheese, spread that out as well.

Next, sprinkle with reserved coconut and bake in a 350º oven for 25-30 minutes.

Finally, allow the bars to cool completely before cutting bars, otherwise it will be hard to remove from the pan and crumble all over the place.

But I promise they are worth the wait.

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 12

Oatmeal & Coconut Raspberry Bars

Oatmeal & Coconut Raspberry Bars
These Oatmeal and Coconut Raspberry Bars are deliciously chewy, fruity and coconutty!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1-1/2 cups sweetened coconut flakes
  • 1-1/4 cup unbleached, all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 teaspoon kosher salt
  • 1-1/2 sticks cold unsalted butter
  • 1-1/2 cups old fashioned oatmeal
  • 1 cup seedless raspberry jam
  • 1/2 pint fresh raspberries
  • zest of half a lemon
  • 1 (8 ounce) brick of cream cheese, at room temperature
  • 1/2 cup powdered sugar
  • 1/4 cup whole milk

Instructions

  1. Preheat your oven to 350°.
  2. Spread out 3/4 cup of the sweetened coconut onto a small un-greased cookie sheet. Place in the center of your oven and toast for 6-8 minutes, tossing it every 2 minutes. Watch carefully. Remove and let cool.
  3. In a large bowl combine the flour, brown sugar and salt. Mix and then cut in the cold butter with a pastry blender. Then add the oats and toasted coconut. With your hands, blend together until large clumps form. Place mixture in a parchment paper lined 13x9 pan. Press down with fingers. Refrigerate until ready to use.
  4. In a small pan; add jam, raspberries and lemon zest. Mash the berries and stir. Heat just until the jam mixture is thinned out. Remove off the heat.
  5. In a large mixing bowl add in the cream cheese and powdered sugar, mix until combined and slowly add the whole milk. Mix on medium speed until creamy.
  6. Spread the Raspberry mixture over the oatmeal and coconut crust. Then repeat with the cream cheese mixture, and sprinkle with remaining coconut.
  7. Place in your preheated oven and bake for 25-30 minutes, rotating the pan half way through. Let cool completely. Remove the bars using the parchment paper as handles, cut into bars and serve.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 867 Total Fat: 22g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 50mg Sodium: 246mg Carbohydrates: 164g Fiber: 5g Sugar: 109g Protein: 5g
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28 Responses to “Oatmeal and Coconut Raspberry Bars”

  1. #
    1
    Allison at Novice Life — September 9, 2011 at 2:27 pm

    Too funny – my husband is doing the same thing and while my sister HATES hunting season and her husband not being home, I am the TOTAL opposite. "Can I Pack you some food so you can just stay the whole weekend, Honey?" 🙂

    And, those bars look DELISH!

  2. #
    2
    Laurie @simplyscratch — September 9, 2011 at 2:30 pm

    Allison! I totally agree! I'm like here take these, and this… and see ya later!! Ha! Some people don't understand why I get so excited… glad to hear I'm not the only one! 🙂

  3. #
    3
    Kristy Lynn — September 9, 2011 at 4:10 pm

    i'm not sure if i've told you this before or not (i've certainly thought it) – i absolutely adore how you label all the ingredients at the top of your posts. it's original, fun, and totally rad. Just thought i'd let that out in case i hadn't before…

  4. #
    4
    April — September 9, 2011 at 4:14 pm

    Two things: 1. When my husband is gone, every meal I cook has mushrooms. I go into mushroom overload. 2. I recently burnt some coconut in the oven so badly that I had to run out the back door and leave the smoldering pile of ash in the yard. Ugh.

  5. #
    5
    Laurie @simplyscratch — September 9, 2011 at 4:18 pm

    Why thanks Kristy Lynn!! 🙂

    Ohmygosh April! I do the same thing… mushroom overload! Love it!!

  6. #
    6
    Bev Weidner — September 9, 2011 at 4:24 pm

    w-h-o-a.

    Yes, PLEASE.

  7. #
    7
    Haley @ The Girly Girl Cooks — September 9, 2011 at 4:40 pm

    These look scrumptious! I'm always nervous when it comes to toasting coconut. The first this I tried it, I had no idea how long it took so I threw it under the broiler and walked about for a couple minutes. The next thing I know that entire baking sheet is up in flames! Good thing it was the dead of winter so I just threw it out the door into the snow! But now I watch it VERY closely when I

  8. #
    8
    Hester aka The Chef Doc — September 9, 2011 at 4:52 pm

    ZOMG, Laurie. These are out of this world. I want some NOW. However… how big are your sticks of butter? I saw the recipe says 1 1/2 sticks and I scrolled back up to your picture and was trying to figure out if your "1 stick" is 1/2 cup of if it's a whole cup. Rarely these days do I see full on sticks that are a total cup; I mainly see 4 sticks of butter in my box that are 1/2

  9. #
    9
    Hester aka The Chef Doc — September 9, 2011 at 4:52 pm

    Oops! And I totally forgot–have a great husband-free weekend! That'll be lots of fun having girl time 🙂

  10. #
    10
    Laurie @simplyscratch — September 9, 2011 at 5:05 pm

    Hi Hester! My sticks are a half cup each, so it's 12 tablespoons or 3/4 cup, I just snapped the photo while I was cutting up the first stick 🙂

  11. #
    11
    Erin — September 9, 2011 at 7:20 pm

    These look so good, and I love that I could justify eating them for breakfast! Miss my son while he is at school, but after our morning today – kind of glad he is there and not here!

  12. #
    12
    Stephanie @ Eat. Drink. Love. — September 9, 2011 at 8:01 pm

    These are just beautiful! Every layer looks so pretty and delicious! Love all of your photos!

  13. #
    13
    Healthy Mamma — September 9, 2011 at 8:08 pm

    Oh my gosh Laurie, these look so wonderful! Honestly, I'm going to make them this weekend! Yay!!!

    I know what you mean, I actually have a clean house for the first time since school started, interuption free!

    Have a great girlie weekend! 😉

  14. #
    14
    Mrs. Johnson — September 9, 2011 at 8:27 pm

    I had no idea you were from MI! I just started to follow your blog recently! I too am over the grey skies and wet weather, it's making my kids act all crazy.

  15. #
    15
    Laurie @simplyscratch — September 9, 2011 at 9:32 pm

    Mrs. Johnson you must be from Mi too!? After I posted this recipe the sun came out a little… it's gone now but it was there for a few minutes! 🙂

  16. #
    16
    Jennifer — September 9, 2011 at 10:01 pm

    Laurie, wonderful combination of flavors – loved your preamble to the recipe. Looks like "the mice will have fun while the cat's away." 😉

  17. #
    17
    sugarfooteats.com — September 10, 2011 at 3:15 am

    Hahaha, I love how you ended it with Enjoy the calories!

    😉

  18. #
    18
    Medeja — September 10, 2011 at 4:35 am

    It looks so amazing! Besides great combination of different layers, Im sure it was very delicious

  19. #
    19
    Aarthi — September 10, 2011 at 4:36 am

    I am drooling here seeing that….But i couldn't find raspberries in my place..i think i can go and use some strawberries in this…what do you think…

  20. #
    20
    Laurie @simplyscratch — September 10, 2011 at 12:25 pm

    Aarthi, strawberries would work too! 🙂

  21. #
    21
    Val — September 11, 2011 at 11:53 am

    OUtstanding photographs. I'm fully convinced that I should make these asap. I'm currently going through a bit of a bar obsession! These are perfect 🙂

  22. #
    22
    vincent — September 11, 2011 at 1:38 pm

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit

  23. #
    23
    ~Kim~ — September 12, 2011 at 12:33 pm

    OK these are on the list. But I first must make you laugh when I tell you I will blend my ingredients with my great-grandma's GE mixer from 1972. I cannot part with it, and it has served me well. It was one of the first things I got as a hand me down when I moved into my apartment at 18 years old and I am so sentimental over it. When I see your pretty mixer blades in the picture I smile,

  24. #
    24
    jane — September 12, 2011 at 12:53 pm

    Gosh, I have to try your recipe; it looks delicious!
    I'm now following your blog, you gave me so many ideas 🙂

  25. #
    25
    Laurie @simplyscratch — September 12, 2011 at 1:19 pm

    Oh Kim!! I have my moms griddle, it was a wedding gift to her back in the 70's! I love it and feel the same way about it. Retro is awesome. Period.

  26. #
    26
    Amy — September 12, 2011 at 3:30 pm

    Yum yum yum! I love raspberries, especially with cream cheese and oatmeal (hello raspberry cheesecake!), and the coconut takes it over the edge!

    Amy @ A Little Nosh

  27. #
    27
    Heather — October 31, 2011 at 2:26 am

    I just made these tonight! They were good, but a little rich for me personally! But I'll totally still make them again and eat them in the next couple days 🙂

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