Raspberry Coconut Oat Bars

These raspberry bars are quick and easy to throw together. With an oatmeal, coconut, and sweet raspberry jam these bars will become a family favorite for sure.

What ingredients do you need to make these raspberry bars? 

• Coconut – you can toast it before hand. The original recipe called for toasting the coconut for 2-3 minutes before adding it to your bowl. Me personally? I decided to omit this step and make this recipe even faster. But if you feel like toasting your coconut go for it!
• Flour – This recipe calls for all purpose flour. Make sure your measure your flour correctly. For best accuracy, use a kitchen scale. Or you can spoon the flour into your dry measuring cup and level off with a flat edge. Just be sure to NOT pack the flour down into the cup. You can read my complete post on how to measure flour here. 
• Brown sugar
• Granulated white sugar
• Salt
• Unsalted butter – be sure to to use unsalted. Brands can use varying amounts of salt in their salted butter so it’s best to control the amount of salt you add to your recipe and use unsalted butter. 
• Raspberry Jam 

Tips on Making these Raspberry Bars

• Make sure to COLD unsalted butter.  You want to cut in cold butter until it pea-sized. Making this crust is similar to making pie crust, where you want pieces of butter that not are completely absorbed into the flour. They will melt and then push apart the layers of flour, creating a flaky oatmeal chewy crust for these bars.  If you don’t own a pastry cutter, then just toss the butter into the flour with your fingertips. And then squish the butter into smaller and smaller pieces. Just be sure to use your fingertips only so as not to warm up the butter too much. 
• Use a whisk. No need to bust out the mixer for these bars. Just a simple whisk will bring the ingredients together quickly. By using a whisk, you are less likely to overwork the dough, which could result into a tough bar.
• Allow the crust to cool before spreading on the jam. You will partially cook the crust for 10 minutes. Then spread the jam on using a flat edge, like a spatula.

How to make these raspberry bars – step by step

1. Preheat oven to 350°F.  Line a 9×13 pan with parchment paper or Grease with nonstick cooking spray.
2. Whisk together mix the flour, brown sugar, granulated sugar, and salt until combined.

Raspberry Bar FAQ’s

Can I use a different kind of jam?

Sure why not! Strawberry. Grape. Apricot. Any jam would be great I think.

Do I need to toast the coconut?

You can toast the coconut first before adding it to the mixing bowl. Toast at 350°F for about 2-3 minutes. 

Can I make these bars gluten free?

You absolutely can. Be sure to use gluten free oats, and a gluten free flour. My favorite is Cup 4 Cup. 

For More Bar Recipes Check Out These:

• Snickers Cheesecake Bars
• White chocolate raspberry blondies
• Frosted Sugar Cookie Bars
• Margarita Bars
• Strawberry Rhubarb Bars
• Apple Pie Gooey Bars
• Raspberry Brownies

More Coconut Recipes

• Coconut Cream Pie
• Toasted Coconut Lemon Bars
• Coconut Margarita Bars
• Coconut Cake
• Chocolate Coconut Cake
• Old Fashioned Coconut Cream Pie
• Coconut Buttercream Frosting

To Make These Raspberry Coconut Oat Bars You Will Need:

As always, if you loved this raspberry coconut oat bar recipe or have a question let me know by leaving a rating and a comment below.

And don’t forget to follow along with me on my baking adventures on Pinterest, Instagram, Twitter, andFacebook. Until next time, happy baking everyone!

Raspberry coconut oat bars

Rasberry streusel bar topped with a coconut oat streusel!

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 33 minutes minutes

Servings: 16 bars

Calories: 268kcal

Author: Heather Perine

Ingredients

• ▢ 1 1/4 cup all purpose flour
• ▢ 3/4 cup packed light brown sugar
• ▢ 1/3 cup granulated sugar
• ▢ 1 teaspoon table salt
• ▢ 12 tablespoons 1 1/2 sticks butter, cut into small pieces
• ▢ 3/4 cup unsweetened shredded coconut
• ▢ 1 1/2 cups old-fashioned rolled oats
• ▢ 3/4 cup raspberry jam

Instructions

• Preheat oven to 350°F.
• Line a 9x13 pan with parchment paper or Grease with nonstick cooking spray.
• Whisk together on low speed, mix the flour, brown sugar, granulated sugar, and salt until combined. Add the butter and continue mixing until dough begins to come together. Mix in the coconut and oats.
• Remove 1 cup of the crust dough. Set aside.
• Transfer the remaining dough to the prepared pan. Press evenly into the bottom of the prepared pan. Bake 14 minutes, rotating the pan halfway through baking. The crust should be golden brown around the edges. Allow the crust to cool for 10 minutes.
• Spread the raspberry evenly over the crust, leaving a 1/2-inch border. Crumble reserved dough over the top of preserves. Bake 7 minutes, or until preserves are bubbly. Cool completely in pan.
• Run a knife around the edges of the bars. Place a baking sheet or cutting board on top of the pan and flip the pan over to release the bars. Remove the parchment paper. Then, place a cutting board on the bars and flip again. Cut into bars using a sharp knife.

Notes

• Make sure to COLD unsalted butter.  You want to cut in cold butter until it pea-sized. Making this crust is similar to making pie crust, where you want pieces of butter that not are completely absorbed into the flour. They will melt and then push apart the layers of flour, creating a flaky oatmeal chewy crust for these bars.  If you don't own a pastry cutter, then just toss the butter into the flour with your fingertips. And then squish the butter into smaller and smaller pieces. Just be sure to use your fingertips only so as not to warm up the butter too much. 
• Use a whisk. No need to bust out the mixer for these bars. Just a simple whisk will bring the ingredients together quickly. By using a whisk, you are less likely to overwork the dough, which could result into a tough bar.
• Allow the crust to cool before spreading on the jam. You will partially cook the crust for 10 minutes. Then spread the jam on using a flat edge, like a spatula.

Nutrition

Calories: 268kcal | Carbohydrates: 38g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 230mg | Potassium: 90mg | Fiber: 1g | Sugar: 22g | Vitamin A: 260IU | Vitamin C: 1.5mg | Calcium: 21mg | Iron: 1.1mg

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