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Snack recipe · from the recipe book

Toasted Coconut Pineapple Walnut Oat Bars

Chewy baked oat bars with bright pineapple, toasty coconut and crunchy walnuts, warmed with a hint of ginger.

Toasted Coconut Pineapple Walnut Oat Bars

Ingredients

  • 1¼ cups100 gOld-fashioned rolled oats
  • ¾ cup chunks120 gPineapplefinely chopped and patted dry
  • ¼ cup60 gUnsweetened applesauce
  • ⅓ cup chopped40 gWalnutschopped
  • ⅓ cup30 gSweetened shredded coconut
  • 2 tbsp packed25 gBrown sugar
  • 1½ tbsp20 gUnsalted buttermelted
  • ½ tsp1 gGround ginger
  • ½ tsp2 gBaking powder
  • ⅛ tsp1 gSalt
  • ¾ tsp3 gVanilla extract

Steps

  1. Preheat the oven to 350°F (175°C) and line a 8x4-inch loaf pan with parchment.
  2. Spread the coconut on a small baking sheet and toast in the oven for 4 to 5 minutes, stirring once, until light golden; set aside.
  3. In a bowl, stir together the oats, brown sugar, ground ginger, baking powder and salt.
  4. In another bowl, whisk the melted butter, applesauce and vanilla, then stir in the oat mixture.
  5. Fold in the pineapple, walnuts and all but a small handful of the toasted coconut.
  6. Press the mixture firmly into the pan and scatter the remaining toasted coconut on top, pressing it in lightly.
  7. Bake for 25 to 30 minutes, until the edges are golden and the center feels set.
  8. Cool in the pan for 20 minutes, lift out by the parchment, then cut into 4 bars.

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

Contains: Milk, 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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