Every Helping
Sign in

Snack recipe · from the recipe book

Maple Tahini Coconut Walnut Pressed Oat Bars

Chewy, nutty pressed bars with toasted oats and coconut, a sesame-rich tahini bind, warm cinnamon and crunchy walnuts.

Maple Tahini Coconut Walnut Pressed Oat Bars

Ingredients

  • 1 cup90 gOld-fashioned rolled oats
  • ⅓ cup30 gSweetened shredded coconut
  • ⅓ cup chopped40 gWalnutschopped
  • 2½ tbsp40 gTahinistirred well
  • 2 tbsp40 gMaple syrup
  • 2 tbsp15 gPumpkin seeds (pepitas)
  • ½ tsp1 gGround cinnamon
  • ¾ tsp3 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 350°F (175°C) and line a small loaf pan with parchment, leaving an overhang.
  2. Spread the oats, walnuts and pumpkin seeds on a baking sheet and toast for 6 minutes.
  3. Add the coconut to the sheet, stir, and toast 3 to 4 minutes more until the coconut is light golden; let cool 5 minutes.
  4. In a saucepan over low heat, warm the tahini and maple syrup, stirring until smooth and glossy, about 2 minutes; take off the heat.
  5. Stir the vanilla, cinnamon and salt into the tahini mixture.
  6. Pour the toasted oat mixture into the saucepan and stir until every piece is coated.
  7. Scrape into the lined pan and press down very firmly with the back of a spoon or a flat-bottomed glass into an even layer.
  8. Chill for 45 minutes until firm, then lift out by the parchment and cut into 4 bars. Store chilled.

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

Contains: Tree nuts, Sesame. Some brands contain gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book