Coconut Cranberry Oat Bars Recipe

Coconut Cranberry Oat Bars Recipe
Coconut Cranberry Oat Bars Recipe photo by Taste of Home
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Coconut Cranberry Oat Bars Recipe

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These festive, chock-full bars are sweet, tart and salty — a truly tongue-tingling combo. It’s a good thing the recipe makes a lot!
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min. + chilling

Ingredients

  • 2 cups fresh cranberries
  • 1 cup dried cranberries
  • 2/3 cup sugar
  • 1/2 cup water
  • 2 teaspoons grated lemon peel
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1-1/4 cups all-purpose flour
  • 3/4 cup old-fashioned oats
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans, toasted

Directions

In a small saucepan, combine the cranberries, sugar, water and lemon peel. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; cool to room temperature.
Meanwhile, in a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Combine the flour, oats, salt and baking soda; gradually add to creamed mixture and mix well. Set aside 1 cup for topping; press remaining crumb mixture into a greased 13x9-in. baking dish.
Bake at 400° for 10-12 minutes or until lightly browned. Spread cranberry mixture over crust. Combine the coconut, pecans and reserved crumb mixture; sprinkle over filling. Bake 18-20 minutes longer or until filling is set.
Cool on a wire rack. Refrigerate for at least 2 hours. Cut into bars. Yield: 2 dozen.
Originally published as Cranberry Coconut Bars in Country Woman Christmas Annual 2012, p62

Nutritional Facts

1 bar: 168 calories, 7g fat (3g saturated fat), 10mg cholesterol, 111mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 1g protein.

  • 2 cups fresh cranberries
  • 1 cup dried cranberries
  • 2/3 cup sugar
  • 1/2 cup water
  • 2 teaspoons grated lemon peel
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1-1/4 cups all-purpose flour
  • 3/4 cup old-fashioned oats
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans, toasted
  1. In a small saucepan, combine the cranberries, sugar, water and lemon peel. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; cool to room temperature.
  2. Meanwhile, in a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Combine the flour, oats, salt and baking soda; gradually add to creamed mixture and mix well. Set aside 1 cup for topping; press remaining crumb mixture into a greased 13x9-in. baking dish.
  3. Bake at 400° for 10-12 minutes or until lightly browned. Spread cranberry mixture over crust. Combine the coconut, pecans and reserved crumb mixture; sprinkle over filling. Bake 18-20 minutes longer or until filling is set.
  4. Cool on a wire rack. Refrigerate for at least 2 hours. Cut into bars. Yield: 2 dozen.
Originally published as Cranberry Coconut Bars in Country Woman Christmas Annual 2012, p62

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