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Rhubarb Almond Breakfast Bars

Print Recipe
Quick and easy! Homemade rhubarb jam is smothered over a oatmeal and coconut crust and then topped with almonds. Makes a healthy treat or perfect for breakfast.
Course Breakfast & Brunch, Desserts & Sweet Treats
Cuisine American
Keyword Almonds, coconut, jam, oatmeal, rhubarb, whole wheat flour
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
Calories 231
Author Laurie McNamara

Ingredients

  • 1 cup old fashioned oats not quick oats
  • 1/2 cup unbleached all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 cup sweetened flaked coconut
  • 1/2 teaspoon kosher salt
  • 1/3 cup unsalted butter melted
  • 1 cup roasted rhubarb jam or use your favorite
  • 1/3 cup sliced almonds

Instructions

  • Preheat your oven to 350°.
  • Line a 8x8 pan with foil and spray with a Misto or baking spray.
  • In a medium bowl measure and combine the oats, flours, coconut and salt. Pour in the melted butter and stir until the butter has absorbed the flours and crumbles form.
  • Press 2/3 of the oatmeal/coconut mixture into the prepared pan. Spread the cup of rhubarb jam over top. (cold jam is preferred).
  • Sprinkle the remaining oatmeal/coconut crumbles over top of the jam and bake for 15 minutes.
  • Remove the pan and sprinkle with sliced almonds. Return the pan to the oven to continue to bake for 10-15 minutes more.
  • Remove once the almonds are slightly golden. Let cool completely before cutting and serving.

Nutrition

Serving: 1g | Calories: 231kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 117mg | Potassium: 122mg | Fiber: 3g | Sugar: 15g | Vitamin A: 158IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg