August 16, 2015
These Cherry Coconut Oatmeal Bars are so easy, it's almost hard to believe! They're great for morning snacks when you're on the run and you don't have time to make breakfast. Simply make these ahead of time and store individual squares for those on-the-go mornings.
Ingredients
Cherry Filling
- 3 Cups Cherries, pitted and halved
- 1/3 Cup Granulated sugar
- 1 Tablespoon Lemon juice, fresh
- 1 Teaspoon Vanilla Extract
- 3 Teaspoons Cornstarch
Shortbread Crust
- 8 Ounces Shortbread cookies
- 1/4 Cup Coconut, shredded
- 6 Tablespoons Unsalted butter, melted
Topping
- 1/4 Cup Coconut, shredded
- 3/4 Cups Old Fashioned Oats (not quick or instant)
- 2 Tablespoons All-purpose flour
- 2 Tablespoons Dark brown sugar
Directions
Cherry Filling
Combine all of the filling ingredients in a large mixing bowl and mix until just combined. Set aside.
Shortbread Crust
Line an 8x8 pan with parchment paper. Add the shortbread cookies, shredded coconut, and butter to a food processor and pulse until the mixture is fully combined. Press the crumbs into the bottom of the pan. Do not press up the sides.
Topping
Preheat the oven to 350°F. Combine the oats, shredded coconut, flour, brown sugar, and 2 tablespoons of melted butter in a bowl until just combined. Sprinkle a light layer of the oatmeal mixture over the shortbread until just covered. Spread the filling over the base layer until evenly distributed. Sprinkle the oatmeal coconut mixture over the cherry filling until completely covered. Bake for 40 to 45 minutes until the topping is golden brown. Cool on a wire rack for 30-40 minutes before slicing and serving.