Cherry Coconut Breakfast Bars



1 ½ cup rolled oats
½ cup all purpose flour
¼ ¼ cup date paste OR maple syrup
⅓ cup shredded coconut
¼ teaspoon baking soda
¼ teaspoon salt
⅓ cup coconut oil, melted


2 ½ cups cherries, pitted and chopped
2 tablespoons lemon juice
1 tablespoon maple syrup
1 tablespoon cornstarch

• Preheat oven to 350° F. Line an 8-inch square baking dish with parchment paper and grease with coconut oil.

• In a large bowl, mix rolled oats, flour, maple syrup/date paste, coconut, baking soda, and salt. Pour coconut oil over the mixture and stir until the mixture is well coated.

• In a separate medium-sized bowl, combine the pitted and chopped cherries, lemon juice, maple syrup, and cornstarch. Mix well.

• Measure 1 cup of the oat mixture and set aside. Using your hands, spread the remaining mixture onto the bottom of the baking dish. Pour the cherry filling over the oat mixture, using a spatula to evenly spread and fill the corners. Evenly crumble the remaining oat mixture over the top. Bake for 30 minutes or until the top begins to turn golden brown. Allow the bars to cool completely before removing from the pan.

Cool completely before removing from pan & cutting . Store in an air-tight container in the fridge for up to 3 days.


Published by snackswithjax

Sarah is the creator and mom behind "Snacks with Jax", a social media community of over 85,000 parents/caregivers, where she shares her son's meals, nutrition information, and evidence-based tips for feeding children. She is a Certified Health Education Specialist with a Bachelor's degree in Nutrition emphasizing in Wellness from Texas Woman's University and years of experience as a culinary instructor working with ages 2+. She has coached hundreds of parents & caregivers through the journey introducing solids to babies and also navigating picky eating with toddlers and older children. Her focus is on establishing a life-long healthy relationship with food for children while also empowering, encouraging, and educating their adult caregivers.

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