Coconut Oatmeal Bars

postrecipes on April 1, 2026

Follow these simple steps to bake your batch of coconut oatmeal bars:

Preheat and Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides to make the bars easy to lift out later.
Mash the Bananas: In a large mixing bowl, peel the bananas and mash them thoroughly with a fork or a potato masher until they reach a smooth, liquid-like consistency. You should have exactly 1 1/2 cups of mash.
Combine the Ingredients: Add the quick oats and the shredded coconut to the mashed bananas. Stir everything together until the oats are fully hydrated and the coconut is evenly distributed throughout the “dough.”
Press into the Pan: Transfer the mixture into your prepared baking pan. Use a spatula (or the back of a spoon) to press the mixture down firmly and evenly into the corners. For a beautiful finish, sprinkle a tablespoon of extra shredded coconut over the top and press it in lightly.
Bake: Place the pan in the oven and bake for 20 to 25 minutes. The bars are done when the edges are slightly golden and the center feels firm to the touch.
Cool and Slice: Allow the bars to cool completely in the pan. This is crucial as the bars “set” while cooling. Once cool, lift the parchment paper out and slice into 9 or 12 squares.

Oat Choice: While quick oats provide the best soft texture, you can use rolled oats for a heartier, chewier bar. If you use rolled oats, let the mixture sit for 10 minutes before baking to let them soften.
Storage: Store these bars in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully—just wrap them individually and thaw at room temperature when you're ready for a snack.
Add-ins: If you want to break the “3-ingredient” rule, feel free to fold in a handful of dark chocolate chips, a splash of vanilla extract, or a pinch of sea salt to enhance the flavors.
Prevent Sticking: If you don't have parchment paper, be sure to grease your baking dish generously with coconut oil to prevent the oats from sticking to the bottom.