Monday, November 25, 2013

Toasted coconut oatmeal bars

And we're back!

After a crazy year with lots of change and few blog posts, The Purple Carrot is hoping to make a comeback! We're moved into our new house, Emersyn is about 3 months old now and I'm officially a stay at home mommy. #Thankful

I quickly discovered there's not much extra time in the day with a newborn to take care of, ha.  But we've got a bit of a routine these days and I'm figuring out how to get a few other things done slowly but surely like house cleaning, cooking, baking etc. 

Therefore here we are! 

Erik and I tend to spend way too much money on prepackaged bars because let's face it, they're so easy to just grab and go. But it does hurt spending almost $2 on a bar when you could make a whole pan of them for about the same price! 

We also have an over abundance of shredded coconut right now by accident (hello, accidental subscription on Amazon) so I set out to use some of it up while saving some money. Success!

Toasted Coconut Oatmeal Bars

  • 1 cup unsweetened shredded coconut (I used finely shredded)
  • 3 cups all purpose gluten free flour (or flour of your choice)
  • 1 cup brown sugar
  • 1 teaspoon salt
  • 1 cup coconut oil, melted
  • 1 teaspoon pure vanilla extract 
  • 1/2 cup sunflower butter (or nut butter of your choice)
  • 1/2 cup almond milk (or milk of your choice)
  • 2 cups old-fashioned rolled oats
  • Optional: extra shredded coconut and drizzle of honey for topping

  1. Preheat oven to 375 degrees. 
  2. Spread coconut on a sheet pan and toast in the oven while prepping ingredients, stirring to make sure it browns evenly and watching closely to see it doesn't burn. Remove from oven and set aside.
  3. In the bowl or a stand mixer, beat the coconut oil, brown sugar and vanilla until thoroughly mixed.
  4.  Add the flour and salt and mix until combined and comes together in clumps. It will be crumbly. 
  5. Add oats, nut butter, toasted coconut, and milk and mix until incorporated.
  6. Press dough into a greased 9x13 baking pan. Optional: top with a layer of shredded coconut and drizzle of honey for extra flavor and texture.
  7. Bake for approximately 20 minutes, or until golden brown. Let cool completely before slicing.

These taste like more of a dessert or snack bar rather than breakfast but who doesn't like dessert for breakfast anyways? Any time you eat them, they're delicious!

Emersyn is sensitive to when I eat wheat and dairy so I've been having to avoid both while breastfeeding and these happily fit the bill! Word on the street is, coconut oil is also very good for mom and baby, too. Bonus! 


And happy almost Thanksgiving! What item are you most looking forward to on the dinner table??


Thanks for stopping by!

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