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Raspberry Coconut Crumble Bars

Cook Time 22 minutes
Total Time 22 minutes
Servings 24 bars
Author Sonja

Ingredients

  • 1 1/2 cups unsweetened flaked coconut divided
  • 1 1/4 cups whole wheat flour can use blended gluten-free oats for a g-f option
  • 3/4 cup organic sugar I use evaporated cane juice
  • 1/2 t sea salt
  • 3/4 cup coconut oil
  • 1 1/2 cups old-fashioned oats use gluten-free if needed
  • 1 1/4 cup or more of raspberry jam enough to fully cover the pan, and stirred thoroughly to loosen

Instructions

  1. Preheat oven to 375°F.
  2. Optional, toast 3/4 cup coconut in the oven on a baking sheet. Stir every 2 minutes until golden brown, approximately 4-8 minutes depending on the size of the coconut flakes.
  3. Place flour, sugar, and salt in a food processor, and process until combined.
  4. Add coconut oil, and process to form a dough.
  5. Place coconut oil dough in a bowl, adding oats and toasted coconut.
  6. Knead until combined well.
  7. Reserve 3/4 cup dough.
  8. Press the remainder of the dough into a 13 x 9 inch pan. I've also used an 8 x 8 pan~if you opt for a smaller pan, you may need to bake it a bit longer.
  9. Spread jam evenly over dough.
  10. Break up the reserved dough, and evenly sprinkle over jam layer.
  11. Sprinkle the remaining 3/4 cup un-toasted coconut over the pan.
  12. Bake approximately 20-25 minutes, or until the oats and coconut are golden brown.
  13. Cool, cut, and enjoy.