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Snack recipe · from the recipe book

Fudgy Cocoa Coconut Almond Oat Bars

Dense, brownie-like oat bars with deep cocoa flavor, toasty coconut and a crunchy almond top.

Fudgy Cocoa Coconut Almond Oat Bars

Ingredients

  • 1¼ cups100 gOld-fashioned rolled oats
  • 3 tbsp15 gUnsweetened cocoa powder
  • ⅓ cup30 gSweetened shredded coconutdivided
  • 3½ tbsp whole30 gAlmondschopped
  • 2½ tbsp40 gAlmond butter, no salt added
  • 3 oz80 gPlain Greek yogurt, nonfat
  • 1 large50 gEggs
  • 2 dates48 gMedjool dates, pittedfinely chopped
  • 1 tbsp25 gMaple syrup
  • 1 tsp4 gVanilla extract
  • ½ tsp2 gBaking powder
  • ⅛ tsp1 gSalt
  • ½ tsp2 gCanola oilfor greasing

Steps

  1. Preheat the oven to 350°F (175°C). Grease an 8x4-inch loaf pan with the canola oil and line it with parchment.
  2. In a large bowl, whisk the egg, Greek yogurt, almond butter, maple syrup and vanilla until smooth.
  3. Stir the chopped dates into the wet mixture.
  4. In a second bowl, mix the oats, unsweetened cocoa powder, baking powder, salt and half of the shredded coconut to make the dry mixture.
  5. Fold the dry mixture into the wet mixture until no dry streaks remain.
  6. Spread the batter evenly in the pan and press it flat.
  7. Scatter the chopped almonds and the remaining half of the shredded coconut over the top, pressing them in lightly.
  8. Bake 22 to 25 minutes, until the center is set, the coconut is golden and a toothpick comes out with moist crumbs but no wet batter; the center should reach 160°F (71°C).
  9. Cool in the pan on a rack for 15 minutes, lift out with the parchment, then cut into 4 bars.

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

Contains: Milk, Egg, Tree nuts. Some brands contain gluten.

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

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