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 Oatmeal and Coconut Raspberry Bars recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 12 servings

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

  • 1½ cups sweetened coconut flakes
  • 1¼ cup unbleached all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup cold unsalted butter
  • 1½ cups old fashioned rolled oats
  • 1 cup seedless raspberry jam
  • 1/2 pint fresh raspberries
  • 1/2 lemon, zested
  • 8 ounces softened cream cheese
  • 1/2 cup powdered sugar
  • 1/4 cup whole milk

Instructions 

  • Preheat your oven to 350°.
  • 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.
  • 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.
  • 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.
  • 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.
  • Spread the Raspberry mixture over the oatmeal and coconut crust. Then repeat with the cream cheese mixture, and sprinkle with remaining coconut.
  • 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.
Serving: 1g, Calories: 447kcal, Carbohydrates: 59g, Protein: 5g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 204mg, Potassium: 190mg, Fiber: 4g, Sugar: 33g, Vitamin A: 623IU, Vitamin C: 8mg, Calcium: 54mg, Iron: 2mg
Author: Laurie McNamara
Course: Desserts & Sweet Treats
Cuisine: American