Description

Candied dried orange slices and cranberries pack these breakfast bars with refreshing citrusy sweet notes. Coconut, orange and cranberry just scream warmer weather flavors!! These coconut cranberry orange breakfast bars are chewy, full of flavor and filling.

Ingredients

Units Scale

Wet Ingredients

2 medium ripe bananas
2 eggs
1 tbsp coconut oil (,melted)
1/3 cup almond butter
2 tbsp honey
1 tsp vanilla

Dry Ingredients

2 cups rolled oats
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 pinch kosher salt
1/4 cup unsweetened shredded coconut (-will need 2 Tbsp coconut flakes extra to top bars)
1/4 cup dried cranberries
1/4 cup candied dried orange rings (,chopped in small pieces)
1 tbsp coconut sugar (-to sprinkle on top)

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Instructions

Preheat oven to 350F. Line an 8×8 inch baking pan with parchment paper. I find with these bars that lining the pan vs greasing the pan makes removal of the bars much easier in the end. But, if you don’t have parchment paper on hand, greasing the pan works just as well – just make sure you get in the pan edges!
Add bananas to a large mixing bowl. For this step you can use a handheld or stand electric mixer. Add in egg, almond butter, melted coconut oil, honey and vanilla. Mix until combined.
Next add in the oats, baking soda and powder, pinch of salt and cinnamon*.
Stop the mixer, scrape the edges of the bowl with a rubber spatula and mix for about 10 more seconds. Just to make sure that you have everything thoroughly mixed.
Remove bowl from stand mixer. Using the spatula, stir in coconut, cranberries, and chopped candied oranges.
Pour the bar batter into the baking pan and spread out into an even layer.
Bake for 20-25 minutes until the top and edges are slightly browned.
Cool for 45 minutes or until set and the bars feel more firm to the touch. It may take longer than 45 minutes for the bars to completely set.
Slice into bars. This should make about 10-12bars depending on the size you choose to slice them.

Notes

Notes:

*I loveeee cinnamon and always want a stronger flavor when baking with it. I tend to ‘eyeball’ how much I add and mostly that is more than 1 tsp! Ha!

Toppings: Sprinkle with coconut sugar and some more shredded coconut on top – this will add a bit more sweetness and texture.

Storage: Sote in an airtight container. They are good up to one week.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American