I love Bobo’s Bars, but they’re kind of expensive and a bit high in calories, if you eat an entire bar, so after reading the ingredients I was pretty sure I could make a similar treat at home. After 5 attempts I finally have what I think is the perfect coconut mini!
These are a great way to get your kids to eat oatmeal and perfect to make ahead and store for breakfast and/or after school snacking.
2 cups rolled oats
1/3 cup unsweetened shredded coconut
1/2 tsp salt
1/2 scoop (12oz) vanilla protein powder (optional)
2/3 cup brown rice syrup
1/4 cup earth balance organic buttery spread (I used 3T & 1T coconut oil)
1 tsp vanilla extract
1 tsp coconut extract
Preheat oven to 275 degrees.
Mix all the ingredients together, starting with the wet and then adding the dry. Press firmly into silicone mini muffin tray and bake for 25-30 minutes. Be careful not to let the edges brown too much. Remove from the oven and let cool for 10 minutes, then take another sheet of parchment paper and press the mixture down again. It’s important to press the bars so that they stick together better.
Let the bars cool and harden completely before removing, otherwise, you will have a crumbly, sticky mess. Wrap individually and store in the refrigerator.