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Snack recipe · from the recipe book

Tropical Mango Coconut Chocolate Oat Bars

Chewy baked oat bars with sweet mango and banana, toasty coconut and pockets of melty chocolate.

Tropical Mango Coconut Chocolate Oat Bars

Ingredients

  • 1 medium118 gBananaripe
  • ⅔ cup diced100 gMangofinely diced
  • 1¼ cups100 gOld-fashioned rolled oats
  • ⅓ cup35 gSweetened shredded coconut
  • 2 tbsp32 gAlmond butter, no salt added
  • 3 tbsp30 gSemisweet chocolate chips
  • ¾ tsp3 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment, leaving some overhang for lifting.
  2. Dice the mango finely and pat it dry with a paper towel so the bars don't turn soggy.
  3. In a mixing bowl, mash the banana until smooth, then stir in the almond butter and vanilla until creamy.
  4. Add the oats, coconut, cinnamon and salt to the banana mixture and stir until every oat is coated.
  5. Fold in the mango and the chocolate chips.
  6. Scrape the mixture into the pan and press it down firmly and evenly with the back of a spatula.
  7. Bake for 25 to 28 minutes, until the top is golden, the coconut is toasted at the edges and the center feels set.
  8. Cool in the pan on a rack for 30 minutes so the bars firm up, then lift out with the parchment and cut into 4 bars.

Check labels: Vegan when you buy semisweet chocolate chips labeled vegan.

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

Check labels: Dairy-free when you buy semisweet chocolate chips made without milk.

Contains: Tree nuts. Some brands contain milk, gluten, soy.

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

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