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Coconut Cranberry Oat Bars

 Coconut Cranberry Oat Bars
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!
24 ServingsPrep: 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 King Arthur Unbleached 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 13-in. x
  • 9-in. baking dish.

2 of 2

Coconut Cranberry Oat Bars (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 bar equals 168 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 111 mg sodium, 28 g carbohydrate, 1 g fiber, 1 g protein.