Coconut-Date Power Breakfast Bars

Five different types of coconut, plus almonds, oats, and whole wheat flour go into these quintuple-threat, nutrient-dense breakfast or snack bars.

By Epicurious

Original recipe source

Cook time: 45 minutes

Servings: 8

Ingredients

• 1 spray nonstick vegetable oil spray
• 6 ounces Medjool dates
• 1 cup water
• 0.75 cup whole wheat flour
• 0.5 cup old-fashioned oats
• 1 teaspoon kosher salt
• 0.5 teaspoon baking powder
• 1 cup almonds
• 0.5 cup virgin coconut oil
• 4 tablespoons unsalted butter
• 0.33 cup coconut sugar
• 2 tablespoons agave nectar
• 1 cup sweetened shredded coconut
• 0.5 teaspoon lime zest
• 2 tablespoons lime juice
• 0.25 cup almonds
• 0.5 cup unsweetened coconut flakes
• 0.5 cup unsweetened shredded coconut
• 2 teaspoons agave nectar

Instructions

1. Preheat the oven to 350°F. Lightly coat an 8-by-8–inch baking dish with nonstick vegetable oil spray, then line with two sheets of parchment paper, leaving overhang on all sides.
2. Bring 6 ounces of pitted Medjool dates and 1 cup of water to a boil in a small saucepan. Reduce heat and simmer until liquid is almost completely evaporated. Let cool.
3. Meanwhile, in a food processor, pulse 3/4 cup whole wheat flour, 1/2 cup old-fashioned oats, 1 teaspoon kosher salt, 1/2 teaspoon baking powder, and 1 cup of almonds until almonds are very finely ground, about 1 minute.
4. Add 1/2 cup room-temperature virgin coconut oil, 4 tablespoons unsalted butter, 1/3 cup coconut sugar, and 2 tablespoons agave nectar to the food processor and pulse to combine. Pulse in 1 cup sweetened shredded coconut.
5. Transfer the coconut-oat mixture to the prepared baking dish and pack evenly across the bottom, tamping and smoothing with the bottom of a dry measuring cup.
6. In the food processor, pulse the cooled dates with 1/2 teaspoon finely grated lime zest and 2 tablespoons fresh lime juice until smooth. Spread the date purée evenly over the coconut-oat mixture, leaving a 1/2-inch border around edges.
7. Chop remaining 1/4 cup almonds and mix in a small bowl with 1/2 cup unsweetened coconut flakes, 1/2 cup unsweetened shredded coconut, and remaining 2 teaspoons agave nectar. Scatter evenly over date purée and press in lightly with your hands.
8. Bake in the preheated oven until the top and bottom are browned and edges are very firm, about 40–45 minutes. Let cool completely before cutting into eight rectangles.