Description
These Pineapple Coconut Dairy Free Baked Oatmeal Bars offer a tropical, wholesome breakfast or snack option made with old fashioned oats, crushed pineapple, and shredded coconut. Naturally sweet and dairy-free, they’re baked to golden perfection and easy to prepare for a nutritious treat anytime.
Ingredients
Dry Ingredients
- 2½ Cups Old Fashioned Oats (uncooked)
- 1 teaspoon Baking Powder
- Pinch Salt
- ½ Cup Sweetened Shredded Coconut
Wet Ingredients
- 1 20oz Can Crushed Pineapple in Heavy Syrup
- 2 teaspoons Vanilla Extract
- 2 Large Eggs (lightly beaten)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the oatmeal bars.
- Mix Ingredients: In a large bowl, combine the old fashioned oats, baking powder, salt, shredded coconut, crushed pineapple with syrup, vanilla extract, and lightly beaten eggs. Stir thoroughly until all ingredients are evenly coated and moist.
- Prepare Baking Dish: Line an 8×8 inch baking dish with parchment paper, ensuring some overhang on the sides for easy removal.
- Transfer Mixture: Pour the oatmeal mixture into the lined pan, spreading it out into an even layer. Press down firmly and evenly, especially around the edges, to ensure compact bars.
- Bake: Place the dish into the preheated oven and bake for 35-40 minutes. The bars are done when the edges turn golden brown and the center is set.
- Cool: Let the baked oatmeal bars cool in the pan for 5-10 minutes to firm up.
- Remove and Slice: Use the parchment paper edges to lift the bars out of the pan. Cut into squares for serving.
- Serve Suggestions: Serve warm or at room temperature with a dollop of dairy-free almond yogurt, a drizzle of maple syrup or honey, and a sprinkle of additional shredded coconut for extra flavor and texture.
Notes
- Use the entire can of crushed pineapple including the heavy syrup to keep the bars moist and flavorful.
- Pressing the mixture firmly helps the bars hold together after baking.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a vegan version, substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
- Adding a pinch of cinnamon or nutmeg can provide additional warmth and spice to the flavor.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
