Caribbean Coconut Oat Bars

These snack bars are a tasty and simple combo of fresh organic lime, banana, macadamia nuts, shredded coconut and gluten-free oats. It’s important, if you suffer from Celiac disease, or are trying to eliminate gluten from your diet, that you purchase oats from trusted sources to avoid contamination with wheat, rye or barley. This recipe calls for baking in a conventional oven, but you can also dehydrate these bars to maintain beneficial enzymes.

Makes: approx. 8-12 bars depending on size you like to make | Preparation Time: 30mins

Food Processor
Dehydrator (optional)

1/2 cup raw macadamia nuts
1/2 cup gluten-free rolled oats
1/2 cup raw almonds
1 organic banana
1/2 cup shredded coconut (plus a tad more for sprinkling)
2 Medjool dates
1 Tbsp raw honey
1 Tbsp fresh organic lime juice
1 tsp fresh organic lime zest
1 Tbsp cold-pressed coconut oil
dash of Celtic or pink Himalayan sea salt

Let’s Get Started:
Prepare all of your ingredients.

Zest your lime and squeeze some fresh juice.

Place all ingredients in the food processor and pulse until well mixed. Spread onto a parchment paper lined cookie sheet and using a silicon kitchen spatula, shape into a rectangle. Sprinkle top with some extra shredded coconut.

If you are going to dehydrate these bars, do everything above, but spread onto a Teflex sheet on a dehydrator screen.

Place in an oven preheated to 325°F and bake 30 minutes or until golden brown then remove from oven. Slice into the bar shapes that you want.

If dehydrating, place into a dehydrator set to a temperature of 95-100°F and dehydrate for about 8 hours. After 8 hours, place a dehydrator screen on top of your bars and then follow with a dehydrator tray. Place one hand underneath everything and one on top and flip. Peel back the Teflex sheet and put back in the dehydrator (should be on the screen now) for another 4-6 hours or until top is dry to the touch. Then remove and slice.

You can keep them in an airtight glass container on your counter for about one week and in the fridge for about 2 weeks. Individually wrap them in parchment paper for treats on the go.

Read the comments or add yours.

Comment Rules

  1. Ashley

    These look sooo good, but I’m allergic to many nuts. Can you include notes on substitutes for nut ingredients in the recipes or whether the recipe requires nuts?

    • Ashley~
      You can definitely make these without the nuts. You can try to:
      * Replace nut measurements with more oats
      * If you can eat seeds, try adding sunflower seeds to replace nuts
      * Try using 1/2 cup cooked quinoa and/or buckwheat to replace nuts
      Let us know how it works, and great suggestion for posting substitutions for those with nut allergies. I will do my best!

  2. Mallory

    These look positively scrumptious, minus the banana. I am not a fan of the flavor of bananas, is there another fruit that would work well as a substitute?

    I just discovered your site and LOVE it; it is so inspirational! Thanks!

    • Mallory~
      My first thought is to try Mango with the lime? You could also adapt the recipe by nixing the banana and the lime and adding apple and cinnamon (maybe a pinch of nutmeg) instead. Or swap out banana and lime for orange and pear? Apricot and pear? Let me know what you try and what works! Have fun.

  3. Mallory

    I finally got to make these yesterday–and they are scrumptious! I used two apricots instead of the banana, but otherwise followed the recipe as written.

    The crunch of the nuts and suppleness of the fruit were perfectly balanced with a kiss of sweetness from the dates & honey and touch of toastiness from the coconut.

    They are not too sweet, but make a satisfying breakfast, snack, or dessert that you can feel good about!

  4. I love these! Made them with GF steel-cut oats instead because my store was out of rolled, and it worked perfectly. Yummy!

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