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One of the very best things about being a cook or baker (and blogger) is being inspired to try new products. I often look for ways to substitute healthier alternatives for things like butter and granulated sugar. I’ve been using a lot of coconut oil in my baking lately and thought I would try this coconut sugar too. I am super pleased with how these turned out and since I have a nice big-bag, you’ll probably see more recipes using coconut sugar. Coconut sugar may not be healthy per se, but it is lower on the glycemic index than regular sugar. Zero sugar would be better of course but where’s the fun in that? If you want to substitute butter for the coconut oil and brown or granulated sugar for the coconut sugar in this recipe – I think that would be perfectly wonderful.
Spread the oats, raw almonds and cashews on a baking sheet and bake in a 350 degree oven for 10-15 minutes or until they are lightly toasted.
In a large mixing bowl combine the fruit and I also threw in the pepitas since they were already roasted. My thoughtful daughter gave me this wonderful wooden spoon as a gift. Having a blog opens up lots of gift possibilities and my family has fully embraced it!
Allow the toasted oats and nuts to cool slightly then add to the fruit. Stir to combine and set aside while making the syrup.
Combine brown rice syrup, coconut sugar, sea salt, coconut oil and coconut almond butter. Feel free to substitute regular almond butter or even peanut butter if you prefer, this is an easily adaptable recipe that is hard to mess up. I’m loving the No Stir Coconut Almond Butter from MaraNatha these days. Great flavor! Bring the mixture to a simmer and cook for about 1 minute then pour over the fruit and nuts. Stir until everything is well blended and coated in the syrup.
Press the mixture into an 8×8 inch baking pan lined with parchment paper. Lay a piece of parchment or wax paper on top and press down firmly until it is evenly distributed and lightly packed. I sprinkled a little unsweetened coconut on top as an after-thought – but it would be fine without.
Refrigerate about an hour before cutting into 25-30 squares. Store in an airtight container and enjoy!
Chewy Fruit & Nut Bars with Toasted Oats
Ingredients
- 2 tablespoons coconut oil or unsalted butter
- 1 ½ cups Old Fashioned oats
- ¼ cup roasted pepitas
- ¾ cup whole unsalted almonds
- ½ cup whole unsalted cashews
- 1 cup dried cranberries
- ½ cup chopped dried apricots about 12-14
- ½ cup brown rice syrup
- ¼ cup coconut almond butter or regular almond butter or peanut butter
- 2 tablespoons coconut sugar may substitute light brown sugar
- dash sea salt
- 2-3 tablespoons unsweetened shredded coconut optional topping or add-in
Instructions
- Preheat oven to 350°F.
- Line an 8x8 inch baking pan with parchment paper leaving enough to hand over the side.
- In a large mixing bowl combine the fruit and any roasted nuts and set aside.
- Combine the oats and any raw nuts (almond and cashews) and place on a large rimmed baking sheet. Bake for 10-15 minutes or until lightly toasted. Cool slightly then add to the dried fruits.
- In a small saucepan combine the coconut oil, brown rice syrup, almond butter, coconut sugar and salt. Cook, stirring constantly, over medium heat until it begins to simmer. Cook for 1 minute then remove from the heat and pour over the oats and nut mixture.
- Stir well to combine then press into the prepared pan. Lay a piece of parchment or wax paper on top and gently press until it is evenly distributed and lightly packed. Top with unsweetened shredded coconut if desired.
- Refrigerate for 1 hour then cut into 25-30 pieces. Store in an airtight container.
Recipe Notes
Nutrition
Happy Easter to you and your family. We plan to do some Easter egg hunting with our grandson Isaac – so stay tuned for pictures 🙂 And if the weather holds we will put our kayaks in the water for the first time since last fall. Maybe the fish will bite! Thanks so much for stopping by!
Tricia
Kathryn
These look like my favourite granola… in chewy square form. I’m going to make them next week.
Tricia Buice
Thanks Kathryn – they are very tasty! Thanks for stopping by – Enjoy!
Abbe @ This is How I Cook
These look positively to good! I would eat every one!
Tricia Buice
Thanks Abbe 🙂
sue|theviewfromgreatisland
Oh Tricia these are so pretty! I’ve been wanting to make some kind of granola bar for the longest time, I think I’ve found my inspiration!
Tricia Buice
Can’t wait to see what you come up with! Thanks 🙂
Betty
Happy Easter! These nutty treats look like they’d travel well. I was thinking of taking a batch of granola to my kids in Chicago, but these bars might find their way into my luggage instead. I have everything except the coconut almond butter which sounds amazing. Wegmans?
Tricia Buice
Happy Easter Betty! Wegman’s is the right place to get the coconut almond butter. They also just started carrying the cashew milk if you were interested in trying that – as an almond milk alternative. We love trying new things 🙂 Have a wonderful trip to Chicago!
Susan
These little nuggets look delicious, Tricia! The stack of cut bars looks absolutely tempting. Great recipe! Happy Easter to you and your family.
Tricia Buice
Happy Easter Susan! Thanks for stopping by
Chris @ The Café Sucré Farine
These would be so wonderful to take on a hike or bike ride. And the weather is finally cooperating. I love all the good stuff you’ve got in these bars Tricia. I’m sure one would keep you satiated for hours!
Tricia Buice
Yeah on the better weather! Hope you and your family have a wonderful Easter 🙂
Bianca @ Confessions of a Chocoholic
I love all the wholesome ingredients here. I wish I had one (or two) of these bars to snack on later today 🙂
Tricia Buice
Thanks for stopping by Bianca – hope you have a wonderful, beautiful Easter!
Angie@Angie's Recipes
We are fans of nutritious oaty nutty bars, Tricia. These look so tempting and for me, coconut topping is definitely a must.
Happy Easter!
Angie
Tricia Buice
Love the coconut too Angie! Happy Easter to you and your family.
Wendy
Chewy and crunchy at the same time, is the best kind of bar! The dusting of coconut might have been an after-thought, but I think it was a spark of genius! It is a wonderful addition to all of the other coconut based ingredients you used. I love how these little bars look and I know I will love how they taste. I hope you don’t mind if I print off several copies of your photo with the personalized mixing spoon. If I strategically place the photos where my family might just happen to see them, perhaps they will be inspired to get a spoon for me! 🙂 Mother’s Day is right around the corner, after all! I hope you have a joyous holiday weekend!
Tricia Buice
Good luck with the personalized gifts 🙂 I am blessed with very thoughtful family members – fingers crossed for your Mother’s Day! Have a lovely weekend!
michael
Love the fruit and nut bars!! Beautiful wooden spoon with your blog name engraved!! 🙂
Tricia Buice
Sounds like something you could make Michael – or big wooden ladles – any kitchen item and I’m in. Have a wonderful Easter!
Beth
Your bars look wonderful. Happy Easter to you, too!
Tricia Buice
Thanks Beth – happy Easter!
2 Sisters Recipes by Anna and Liz
WE love your recipes!~ Could you start a mailing business and mail your sweets out to clients? We would be the first on that list to order some! You have the best recipes Tricia! Have a wonderful Easter this weekend! Enjoy your family and your little grandson too! Tell you daughter she so sweet and thoughtful to get you that spoon- now I want one too! xoxo
Tricia Buice
You are too sweet – Thank you so much! My daughter is the best gift-giver in the whole world. Blessings to your families on this wonderful Easter weekend!
Monica
I am loving your nutty fruit bar tower! I just love food with a sticky crunchy chew to them, you know? It’s totally satisfying and just sweet enough. I’ve been really curious about coconut oil and sugar but I’ve stuck with my evoo…maybe I do really need to give it a try. Does it give everything a fairly strong coconut taste if I were to use it for savory cooking?
Hope you have a wonderful Easter weekend! Taking the kayak out sounds wonderful.
Tricia Buice
Hey Monica. I am not the coconut oil expert but understand there is a big difference between refined and unrefined. Generally, refined is bleached and sometimes treated with chemicals and is not the “purist” (virgin) of the two. I have only used the unrefined and you can taste and smell coconut in it if you give eat it off a spoon, but it is very subtle. I’ve only tried sauteing a savory dish with it once but will again and could not taste coconut. I’m a big fan of the CocoZia brand (coconut water, oil, etc) products and will buy this again. You can find it on Amazon (and they didn’t pay me to say that!) Lots of information out there about refined, cold pressed, etc. so Google away! Happy Easter to you and your family. I can’t wait to get outside! I pulled weeds in the garden yesterday – I’m so ready!
Monica
That is very helpful, and interesting! Thanks so much, Tricia. Enjoy Easter weekend and hope your garden starts to bloom real soon! : )