I’m getting ready for summer with these Coconut Oatmeal Chocolate Bars — an easy, no-bake treat that’s ideal for hot days when you don’t want to turn on the oven.
For our family, summer officially begins the last day of school, and four days in the house is already showing signs of chaos: doors left open, dusty tables and shelves, and a daily dish pile that resembles a Jenga tower. The kids seem to grab a fresh glass for every drink—water, juice, soda—while I reuse the same cup all day, rinsing it between sips. My to-do list, unsurprisingly, is already growing longer by the hour.
It’s only day four of an eleven-week break. What the heck?
One bright spot: my ten-year-old is learning to do his own laundry this summer, which could cut down on my most dreaded chore. To celebrate his first successful load, I’ll have these bars ready. We begin this weekend — any tips for motivating kids to do laundry are welcome in the comments.
Recipe notes:
- Drain any oil that rises to the top of the almond butter and do not stir it back in. The almond butter should be as thick as possible for the chocolate layer.
- Toasted coconut isn’t required, but it adds a deeper, nuttier flavor. Instructions for toasting coconut are included at the end of the recipe.
No-bake Coconut Oatmeal Chocolate Bars
Serves 8
Ingredients
- 3/4 cup butter
- 1/3 cup brown sugar
- 1/4 cup brown rice syrup
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 1/2 cups rolled oats
- 2/3 cup toasted sweetened coconut**
- 1 cup dark chocolate chips
- 3/4 cup almond butter (drain any oil on top; do not mix it in)
- 1 cup chopped pecans
Instructions
- Preparation: Line an 8×8-inch pan with a parchment sling and set aside.
- In a medium saucepan, combine the butter, brown sugar, and brown rice syrup. Heat over low until the butter melts and the sugar dissolves. Remove from heat and stir in the vanilla extract and salt.
- Add the oats and coconut. Cook, stirring constantly, for 4 to 5 minutes. Divide the mixture in half and set one portion aside.
- In a microwave-safe bowl, combine the chocolate chips and the drained almond butter. Heat in 30-second bursts, stirring between bursts, until melted and smooth.
- To assemble: Press one half of the oat mixture into the bottom of the prepared pan. Pour the chocolate mixture over the oats, press chopped pecans into the chocolate layer, then top with the remaining oat mixture.
- Refrigerate for at least 3 to 4 hours, or until fully set. Chilling time may vary depending on your refrigerator.
**To toast the coconut: Spread the coconut evenly on a baking sheet and bake at 375°F until golden, about 4–6 minutes, stirring halfway through to ensure even toasting. Cool completely and store in a sealed container for up to five days.