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Oatmeal Raspberry Bars_Individual

Oatmeal Raspberry Bars with Toasted Coconut

  • Author: Sarah Marx Feldner
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Category: Bars
  • Method: Baking
  • Cuisine: American

Description

Makes one 9x13 pan (~24 bars, depending on what size you cut them).

Ingredients

Scale
  • 1 ½ cups sweetened flaked coconut, divided
  • 1 ¼ cups all-purpose flour (150 g)
  • ¾ cup packed light brown sugar (150 g)
  • ¼ cup granulated sugar (50 g)
  • ½ teaspoon fine-grain salt (like table or sea salt)
  • 1 ½ sticks cold unsalted butter, cut into pieces (12 TB, 6 oz)
  • 1 ½ cups old-fashioned rolled oats (120 g)
  • ¾ cup seedless raspberry jam (240 g)

Instructions

  1. Preheat oven to 375 F degrees.
  2. Butter a 9x13 metal baking pan and line the bottom with parchment paper. Set aside.
  3. Spread ¾ cup coconut evenly on a baking sheet and toast in middle of oven until golden, about 5 minutes. (Watch closely and stir frequently, as it can quickly turn from white to burnt!) Immediately remove the toasted coconut from the hot baking sheet and let cool completely.
  4. In a food processor, blend together the flour, sugars and salt. Then, add the butter and pulse until a dough begins to form. Transfer to a large bowl and, using your hands, knead in the oats and toasted coconut until well combined.
  5. Reserve ¾ cup dough, then press remainder evenly into the prepared 9x13 pan and spread jam over it. Crumble the reserved dough evenly over jam, then sprinkle with remaining ¾ cup (untoasted) coconut.
  6. Bake in middle of oven until golden and bubbling slightly around the edges, 20-25 minutes, then cool completely in pan on a rack before cutting.

Notes

  • You may be tempted to use extra jam. Don’t. It will make the crust too soft.
  • I prefer using a no-sugar-added jam. If available, St. Dalfour is my favorite in this recipe. Additionally, it’s best to steer clear of the ever-prevalent Smucker’s, as I've found it makes the bars cloyingly sweet.
  • Don’t stress too much about using seedless jam. I’ve made this recipe plenty of times with seedFULL raspberry jam, and it still tasted amazing!
  • For easier cutting (and to protect your pan from knife cuts), loosen the bars from the sides of the pan with a sharp knife or the tip of an offset spatula. Then, pop out in one piece and transfer to a cutting board.
  • Store any leftovers (ha!) at room temperature in an airtight container for up to three days.
  • I discovered this recipe where it deserved to be placed, in The Best of Gourmet 2003 cookbook, and have been making it regularly ever since!

Keywords: Coconut, Raspberry, Bars, Spring