Oatmeal Coconut Raspberry Bars

Bake Oly _02You know what is amazing, meeting people who love food, baking and Olympia as much as I do. The Bake Olympia booth at Arts Walk was a smashing success. Only in its second year, I think it is becoming a tradition of Arts Walk. It is wonderful to use food to raise money for some really rad Olympia organizations and it is even more amazing to meet all of my fellow Olympia foodies. This year we raised over $600 for GRuB. That’s amazing you guys! I’m so proud of us.

For those of you that came down and bought baked goods, THANK YOU! You are the reason our bake sale is a success. If you couldn’t make it down and would like to donate to GRuB you can do so here, if you make the raspberry coconut bars maybe you could throw a couple of dollars towards GRuB and pretend that you could come down to the bake sale and meet all of us.

Raspberry Bars_01

Oatmeal Coconut Raspberry Bars

Thanks to the coconut oil these bars are dairy-free and vegan. If you are familiar with gluten-free flours I’m sure you could easily make them gluten-free to.

1 1/2 cups flaked coconut
1 1/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon salt
3/4 cup coconut oil
1 1/2 cup old-fashion oats (not quick cook)
1 – 1 1/2 cup raspberry jam

Preheat oven to 375°
Line a 9 x 13 baking pan with parchment paper, spay lightly with cooking spray

Spread 3/4 cup of coconut out on a cookie sheet and toast in the oven for about 8 minutes or until it is lightly golden. Check it every few minutes and stir to ensure even toasting.

In a food processor, or in a bowl with a pastry blender, blend together flour,  sugar, and salt, then add coconut oil and blend until a dough begins to form. Transfer to a large bowl and knead in oats and toasted coconut until combined well.

Measure out 3/4 cup dough and set aside. Press the remainder of the dough evenly into bottom of prepared baking pan and spread jam over it. Crumble remaining dough over the jam and sprinkle the last 3/4 cup of un-toasted coconut on top.

Bake on middle rack of the oven until golden, 20  to 25 minutes. Allow to cool on rack. When cool to the touch, use parchment paper to lift the bars out of the pan. Allow to cool completely, then cut into squares.

Makes 12 3-inch bars.

A special note of thanks to Stormans, Inc, owners of Ralph’s and Bayview Thriftway for donating some of the ingredients for the raspberry bars.


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