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.

They are nearly identical to the original, in fact, I challenge you to spot the one OG bar in the picture.

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!

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Mini-batch Coconut Oat Bars (Heavenly Hunks)

Prep Time5

Cook Time15

Course: Breakfast, Dessert, Snack

Keyword: baked oatmeal, chocolate, coconut, easy recipes, gluten-free, granola, granola bars, heavenly hunks, low sugar, oat bars, oatmeal, plant-based, small-batch, vegan

Servings: squares

Calories: 104kcal

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) sub any shredded nuts (I crush hazelnuts when I run out of coconut and it's perfect)
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.