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Snack recipe · from the recipe book

Double Chocolate Coconut Baked Oat Bars

Fudgy cocoa oat bars with toasted coconut and melty chocolate chips, chewy in the center with a crisp top.

Double Chocolate Coconut Baked Oat Bars

Ingredients

  • 1¼ cups100 gOld-fashioned rolled oats
  • 2 tbsp12 gUnsweetened cocoa powder
  • ⅓ cup30 gSweetened shredded coconutdivided
  • ½ tsp2 gBaking powder
  • ⅛ tsp1 gSalt
  • ⅓ cup80 gUnsweetened applesauce
  • 2½ tbsp40 gPeanut butter, no salt added
  • 1½ tbsp30 gMaple syrup
  • ¼ cup (60 ml)60 gMilk, 2%
  • 1 tsp4 gVanilla extract
  • 3 tbsp30 gSemisweet chocolate chipsdivided
  • ½ tsp2 gCanola oilfor greasing

Steps

  1. Preheat the oven to 350°F (175°C) and grease a small loaf pan (about 8 x 4 inches) with the canola oil.
  2. In a large bowl, stir together the oats, the unsweetened cocoa powder, the baking powder, the salt and two-thirds of the shredded coconut until the cocoa powder is evenly mixed in.
  3. In a second bowl, whisk the applesauce, peanut butter, maple syrup, milk and vanilla until smooth.
  4. Pour the wet mixture into the oat and cocoa mixture and stir until evenly moistened, then fold in half of the chocolate chips.
  5. Press the batter evenly into the pan, then scatter the remaining one-third of the shredded coconut and the remaining half of the chocolate chips over the top, pressing them in lightly.
  6. Bake 22 to 25 minutes, until the coconut on top is golden and a toothpick in the center comes out clean.
  7. Cool in the pan on a rack for 15 minutes, then lift out and cut into 4 bars.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Peanuts. Some brands contain gluten, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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