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Easy Coconut Oatmeal Breakfast Bar Recipe

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I might be a little addicted to making oatmeal crumb bars right now. They are seriously so good. I mean, they are half cookie and have a ton of butter in them – what could be better?

We whipped theses ones up for Back to School season!

If you follow us on Instagram, you know that O is starting preschool this fall. *cue tears* Since our lives are about to be way more regimented with school schedules, we are on the hunt for easy, delicious, and filling snacks to fuel a toddler on the run.

Insert coconut oatmeal breakfast bars. We’ll be eating these weekly. The next batch might even get a layer of peanut butter for some morning protein!

These coconut oatmeal breakfast bars wouldn’t be possible without these awesome products.

Big thanks to my friends over at Flahavan’s and Taylor & Colledge for gifting us some delicious products to make these coconut oatmeal bars.

If you like this recipe on The Beard and The Baker, you’ll also love these recipes.

Coconut Oatmeal Breakfast Bars

A super easy and delicious way to start your morning! The coconut flavor takes you back to summer break.
5 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 13 minutes
Servings: 16 bars

Ingredients

Cookie Bar Dough

  • 3 cups flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter very cold and cut into 1 inch pieces
  • 1 egg lightly beaten

Coconut Filling

  • 1 cup brown sugar
  • 1 teaspoon Taylor & Colledge coconut paste
  • 1 cup unsweetened coconut

Oatmeal Crumb Topping

  • 1 1/2 cups flour
  • 1/2 cup brown sugar lightly packed
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 cup Flahavans rolled oats reserve 1/4 cup for sprinkling on top
  • 3/4 cup butter cold and cut into 1 inch pieces
  • 1/4 cup unsweetened coconut for sprinkling on top

Instructions

Cookie Bar Dough

  • Preheat the oven to 375 degrees Grease a 9×13 glass pan with butter and set aside.
  • In a large bowl, whisk the flour, sugar, baking powder and salt together until combined. Toss in cold butter pieces and combine using pastry cutter, fork, or hands. I like using my hands best to create a crumbly combined texture.
  • Add lightly beaten egg and combine with a fork. Dough will be reminiscent of clumpy wet sand. Pour into greased glass pan and firmly press the dough until even thickness and totally smooshed down. Dough will be fairly thick.
  • Bake in oven for 15-18 minutes until cookie layer is a little brown but not fully cooked.

Coconut Filling

  • Combine coconut paste, unsweetened coconut, and brown sugar until combined. Layer mixture on top of cooked cookie bar.

Oatmeal Crumb Topping

  • In a large bowl, whisk flour, brown sugar, granulated sugar, salt, baking powder, cinnamon and 1/2 cup oats until combined. Using same method as cookie bar layer, cut cold butter into oatmeal crumb topping until crumbly.
  • Add crumb topping + another 1/4 cup of coconut and 1/4 cup of oatmeal on top of coconut filling and place back in the oven for 45-50 minutes until brown and smells delicious.
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Notes

Check bars at about 30 minutes to make sure coconut isn’t burning – remove from oven and place foil on top if coconut is getting too dark. 

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