This copy-cat recipe happened because I picked up a bag of oatmeal white chip Heavenly Hunks at a CVS one day and became totally obsessed with their chewy texture and subtle sweetness.
Instead of setting up an expensive Amazon subscription and filling my body with questionable-ish ingredients (hello palm oil and omega-6s, no shade) you darn well know I reverse engineered the bars at home, from simple, home-style ingredients.
I’ve been on a mission to upgrade my nutrition game in my 40s: nothing that wouldn’t go into a breakfast bowl goes into my desserts and snacks, most of the time.
And breakfast has upgraded from “dessert opportunity” to a meal: think eggs, avocado, toast, vegetables (and the occasional collagen in my tea).
So far I’m feeling way better, and my version of these bars have been a nice afternoon pick me up when I need one.
Despite the fact that they’re probably one of the least sexy food items to photograph, they have the best texture and flavor.
I used sunbutter to make mine, but I imagine the possibilities are endless! Just use your fav nut/seed butter, for a neutral flavor I recommend almond or cashew butter.
And if you make them with coconut oil instead you’ll get the most coconut-y treats.
They’re so easy a child could bake them. Hope you give the recipe a try and let me know!
Mini-batch Coconut Oat Bars (Heavenly Hunks)
Equipment
- Junior loaf pan or muffin pan
Ingredients
- 2 tbsp nut/seed butter (32 g) sub coconut oil or melted (plant) butter
- 2 tbsp maple syrup (42 g) sub sf syrup if desired
- 1/2 cup quick oats (40 g) it's ok if all you have is rolled oats, you will get a chewier texture
- 1/4 cup flour, gf all purpose if desired (30 g) I used oat flour
- 3 tbsp shredded coconut (15 g)
- 2 tbsp white chocolate chips, chopped small (28 g)
Instructions
- If baking (it's optional) preheat oven to 350F.
- Line a mini loaf pan with parchment. I'll link the pans I use in the recipe notes.
- In a medium bowl add nut/seed butter, maple syrup and a pinch of salt. Microwave 30 sec at a time and stir until well blended. Stir in the oats, flour, coconut until combined.
- Your bar dough should resemble cookie dough. If too dry and crumbly, add a tsp of water and stir until it comes together. Fold in chocolate chips.
- Press the mixture into the pan. Either freeze to set completely (1-2 hours) or bake for 12-13 minutes until edges are slightly brown, and let them cool.
- Slice into 8 squares and enjoy!
Notes
- Here are the 3.75 x 5 inch pans I like to use for my mini-batch bar recipes. You can use any small pan and slice differently, or use muffin tins and make 4 single-serving cups.