COCONUT OAT BARS
This is currently quite popular in my wee town and the recipe is being circulated. Thought I'd share it here. One of the ladies brought it back from her vacation and now everyone seems to be making it. I've not tried it because of the sugar but it must be good. I'm guessing at the times as none were given.
Provided by Annacia
Categories Bar Cookie
Time 40m
Yield 16 pieces
Number Of Ingredients 6
Steps:
- Lightly grease a 12 x 9 inch pan with pam. Heat the butter, raw sugar, and light corn syrup in a large pan over low heat until just melted. Stir in the oats, shredded coconut, and candied cherries and mix well until evenly combined.
- Place the mixture on the prepared pan. Spread evenly across the pan and level the surface by pressing with a spatula. Bake in a preheated oven 325F for about 30 minutes, or until golden.
- Remove from oven and let cool for 10 minutes. Cut the mixture into 16 pieces using a sharp knife. Carefully transfer the squares to wire rack and cool completely.
- TIP: Best stored in an airtight container and eaten within 1 week. They can also be frozen for up to 1 month.
GRANDMA'S OATMEAL COCONUT SQUARES
Make and share this Grandma's Oatmeal Coconut Squares recipe from Food.com.
Provided by dandelionleaf
Categories Bar Cookie
Time 50m
Yield 16 squares, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F. In a medium saucepan, melt butter, add brown sugar, and bring to a boil, stirring occasionally. Remove from heat and stir in vanilla. Add oatmeal and coconut, mix. Let mixture cool then mix in baking powder. Press into greased square baking pan. Bake 1/2 hour. Cut into squares while still hot.
Nutrition Facts : Calories 159.6, Fat 8.1, SaturatedFat 5.3, Cholesterol 15.2, Sodium 78.8, Carbohydrate 21.1, Fiber 1.5, Sugar 13.7, Protein 1.6
HEALTHY COCONUT OATMEAL
A fast and healthy breakfast cereal or high-energy snack. Oatmeal made with coconut, raisins, cranberries, walnuts. Brown rice can be used in place of oatmeal.
Provided by BMARYGREEN
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Pour the milk and salt into a saucepan, and bring to a boil. Stir in the oats, maple syrup, raisins, and cranberries. Return to a boil, then reduce heat to medium. Cook for 5 minutes. Stir in walnuts and coconut, and let stand until it reaches your desired thickness. Spoon into serving bowls, and top with yogurt and honey, if desired.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 63.1 g, Cholesterol 2.3 mg, Fat 10.4 g, Fiber 5.1 g, Protein 11.6 g, SaturatedFat 2.5 g, Sodium 211.8 mg, Sugar 36.5 g
OATMEAL COCONUT RASPBERRY BARS
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
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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