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Pineapple Coconut Lime Baked Oat Bars

Chewy, golden oat bars studded with juicy pineapple, toasty coconut and a bright lime finish.

Pineapple Coconut Lime Baked Oat Bars

Ingredients

  • 1⅓ cups110 gOld-fashioned rolled oats
  • ¾ cup chunks140 gPineapplefinely diced and patted dry
  • ¼ cup60 gUnsweetened applesauce
  • 1 large50 gEggsbeaten
  • ⅓ cup35 gSweetened shredded coconutdivided
  • 2½ tbsp20 gPumpkin seeds (pepitas)
  • 1 tbsp25 gHoney
  • 2¼ tsp10 gCanola oildivided
  • 2 tsp10 gLime juice
  • 1 tsp2 gLemon zest
  • 1 tsp4 gVanilla extract
  • ½ tsp2 gBaking powder
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 350°F (175°C). Brush an 8x4-inch loaf pan with about 2 g of the canola oil (a small part) and line it with parchment.
  2. Dice the pineapple finely and pat it dry with paper towels so the bars don't turn soggy.
  3. In a large bowl, stir together the oats, baking powder, cinnamon, salt, pumpkin seeds and 25 g of the shredded coconut (about three-quarters), keeping the rest for the top.
  4. In a second bowl, whisk the egg with the applesauce, honey, lime juice, lemon zest, vanilla and the remaining canola oil.
  5. Pour the wet mixture into the oat mixture, stir until evenly moistened, then fold in the pineapple.
  6. Press the batter firmly into the pan and sprinkle the remaining shredded coconut over the top.
  7. Bake 25 to 30 minutes, until the coconut is golden and a toothpick in the center comes out clean and the center reaches 160°F (71°C).
  8. Cool in the pan on a rack for 20 minutes, lift out by the parchment and cut into 4 bars.

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

Contains: Egg. Some brands contain gluten.

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

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