These Raspberry Coconut Oatmeal Bars are rich, decadent and insanely delicious! A buttery oatmeal crust, followed with layers of raspberry jam, coconut and sweetened condensed milk. They’re amazing! (Originally posted April 5, 2013)
I posted this recipe eons ago and am reposting it today with some new photos and a few minor optional changes to the recipe. If you’ve been looking for a new bar cookie to make, you’ve got to try these.
(Original post . . . )
Right up front I’m going to warn you that these Raspberry Coconut Oatmeal Bars are totally and completely deadly. They are gooey, rich, decadent and absolutely fabulous!
I have a yummy recipe for lemon bars that I will share another time, but I was wanting something a little different the other day— something with raspberry and coconut (yum!) so I changed up the recipe for lemon bars and came up with these. I’m not going to lie, they rock, and I mean THEY ROCK!
As soon as I tried one, I knew I’d have to quickly give them away. I of course did manage to eat about an entire row of them before I so kindly shared them. My sister-in-law said they are her new favorite treat.
I think raspberry and coconut are such a stellar combination and when you combine them with a buttery, oatmeal crust and sweetened condensed milk you have a sure-fire winner.
What you will need:
- flour
- baking powder
- salt
- butter
- brown sugar
- oatmeal
- coconut
- sweetened condensed milk
- raspberry jam/preserves
These bars are definitely plenty sweet and plenty rich so I suggest cutting them into small squares. Also, I love these bars chilled and highly recommend you try them chilled. Room temperature is also fine, but chilled is my fav.
Get ready to put on your stretchy pants and/or grab your running shoes because you will definitely need to go run a mile or 10.
Print
Raspberry-Coconut Oatmeal Bars
- Total Time: 40 minutes
- Yield: 16 to 20 bars 1x
Ingredients
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1 cup brown sugar
- 1 cup oatmeal
- 1 cup coconut, divided
- 1 can (14 oz) sweetened condensed milk (*SEE NOTES)
- 3/4 to 1 cup raspberry jam/preserves (*SEE NOTES)
Instructions
- Preheat oven to 350°. Lightly spray a 9×9-inch pan with cooking spray and then line with parchment paper (the cooking spray helps the parchment paper stay in place).
- Place 1/2 cup of the coconut in a large skillet. Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown.
- Blend together flour, baking powder, salt, brown sugar and butter in a mixer or food processor. Mix until well blended and and stir in the oatmeal and toasted coconut.
- Press 2/3 of this mixture into the bottom of the prepared pan. Spread raspberry jam evenly over the top. Drizzle about 1/2 the can of sweetened condensed milk over the jam. Evenly scatter the remaining crumb mixture on top and pat down gently. Evenly sprinkle with the remaining 1/2 cup of coconut, finally drizzle the remaining sweetened condensed milk on top (*SEE NOTES).
- Bake at 350° for 30 – 35 minutes, or until top and edges are golden brown.
- Remove from oven and place on a cooling rack to cool for an hour, then put in the fridge until slightly chilled. Cut into small squares to serve.
- Store in the fridge or a cool, dry place.
Notes
- Using the whole can of sweetened condensed milk does make these bars very gooey and rich. If you don’t want a super gooey bar, then only use about 3/4 of the can. I would drizzle about 1/2 cup on the first layer and then for the final layer maybe drizzle 1/4 cup.
- Use only 3/4 cup of jam if you’re wanting another option for making these less rich and sweet. Also, I use seedless jam.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Brownies & Bars
Recipe Source: 5 Boys Baker
These bars are delicious! I could have easily eaten the whole pan!
Warning: Do NOT make these bars. You will hate yourself, honest. Even if you screw up the recipe, you’ll eat too much of it. In fact, even if you swear you won’t eat any, just cutting a piece for someone else will force you to eat too much of it just licking your fingers and eating scraps. And you can’t promise you’ll just have one servng, because by the time you pick on it, you won’t realize how much you just ate. These are simply too good. Lose 5 pounds first, then make them.
★★★★★
Oh my gosh Nancy, I am laughing out loud. When I started to read your comment and read the “DO NOT make these bars”, I got heartsick because I thought you hated them and it was going to be a mean comment. . . thanks for making me laugh and I am so happy to hear you love these bars!❤️
I made these today using strawberry jam and the family loved them. This is a keeper for sure! Thank you.
★★★★★
Can these bars be frozen. I really wished recipes would tell you this if you are trying to get a head start on the holidays.
I’ve never frozen these, but I don’t see why they couldn’t be. After they have completely cooled, I would wrap them in plastic wrap and then put them in a ziploc freezer bag, an airtight container, or wrap them in foil.