Mini-batch Coconut Oat Bars (Heavenly Hunks)

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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)
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.

Nutrition