Breakfast Bars with Oats and Coconut

Total Time: 1 hour (plus cooling and at least 6 hours chilling time)

Ingredients

  • Wet Ingredients:

  • ¾ cup (180 ml) smooth almond butter, at room temperature

  • ½ cup (100 g) granulated sugar

  • ⅓ cup (73 g) light brown sugar

  • 3 tablespoons (42 g) unsalted butter, softened (plus extra for greasing)

  • 1 large egg, beaten, at room temperature

  • 1 egg white, at room temperature

  • ½ teaspoon fine sea salt

  • ½ teaspoon vanilla paste or 2 teaspoons vanilla extract

  • Dry Ingredients:

  • 1⅔ cups (146 g) rolled oats

  • ¾ teaspoon baking soda

  • ⅓ cup (28 g) unsweetened coconut flakes

  • ¼ cup (37 g) dried cherries (or soft, plump dried fruit substitute: cranberries, figs, or raisins)

  • 3 tablespoons (21 g) poppy seeds

  • 2 tablespoons (18 g) shelled sunflower seeds

  • 1½ tablespoons (12 g) flax seeds

  • 1½ tablespoons (12 g) sesame seeds

Instructions

Step 1: Cream Wet Ingredients

In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer and a large bowl), combine almond butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy, 4–5 minutes. Scrape down the bowl, then add softened butter, beaten egg, egg white, salt, and vanilla. Mix on low speed until fully incorporated, about 1 minute.

Step 2: Combine with Dry Ingredients and Chill

In a small bowl, mix rolled oats and baking soda (sift baking soda over oats to prevent clumping). With the mixer on low speed, gradually add the oat mixture to the wet base. Stir in coconut flakes, dried cherries, and all seeds until thoroughly combined (1–2 minutes).

Press a sheet of plastic wrap directly onto the dough’s surface to prevent drying, then cover the bowl and refrigerate for at least 6 hours (up to 2 days). This hydrates the oats and firms the dough, ensuring structural integrity during baking.

Step 3: Prepare Baking Pan and Oven

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) square metal baking pan with butter. Line with parchment paper, leaving a 2-inch (5 cm) overhang on two sides (for easy lifting). Grease the parchment paper.

Step 4: Bake the Bars

Transfer chilled dough to the prepared pan. Lightly grease a large spatula and press the dough evenly into the pan (½-inch/1.3 cm thick). Bake 25–30 minutes, until the surface is light golden brown and the bars feel firm.

Step 5: Cool and Cut

Cool the pan on a wire rack for 30–45 minutes. Use a butter knife to loosen edges, then lift bars using the parchment overhang. Transfer to a cutting board and slice into 18 equal pieces (6×3 grid).

Storage

Store in an airtight container at room temperature for up to 5 days. Refrigerate for up to 1 week or freeze for 1 month.

Variations

  • Cookies: Drop ¼-cup portions of dough onto a parchment-lined sheet; bake 10–15 minutes at 350°F until edges are golden.

  • Sugar Reduction: Swap total sugar for ¼ cup honey + 6 pitted, softened dates (pureed). Reduce almond butter by 2 tablespoons if dough is too wet; add 1 tablespoon chia seeds to thicken.

  • Flavor Enhancements: Add 1 teaspoon cinnamon, 1 tablespoon orange zest, or ¼ cup chocolate chips for depth.

  • Dried Fruit Swaps: Use figs (add 5–10 minutes baking time to account for moisture) or cranberries for tartness.

Chef’s Notes (Reader Feedback)

  • Sugar Adjustments: Reduce total sugar to ¼ cup (each) and add chocolate chips/natural sweeteners (dates) for balanced sweetness.

  • Texture Tips: If dough is too wet, increase baking time to 33 minutes; use cherries instead of figs to reduce moisture.

  • Add-Ins: Chia seeds boost fiber; cinnamon/orange zest mimic sweetness without extra sugar.

These bars blend nutty, seedy goodness with sweet, chewy texture—ideal for breakfast or on-the-go snacks. Adjust ingredients to suit taste and dietary preferences!