Oatmeal Coconut Almond Bars Recipe – Cardamom Chocolate Crunch

Last Updated on 2 months by Neha Deshmukh

Oatmeal Coconut Almond Bars Recipe – Cardamom Chocolate Crunch

Introduction

Okay, friends, let me tell you about these bars. They’re seriously addictive! I first made these Oatmeal Coconut Almond Bars when I was craving something sweet but wanted a little more…oomph. Something beyond just a plain cookie. The cardamom and the crunch from the almonds and sunflower seeds? Chef’s kiss. They’re perfect with a cup of chai, and honestly, disappear way too quickly in my house! This recipe is easy enough for a weeknight, but special enough to share (or not!).

Why You’ll Love This Recipe

These aren’t your average granola bars. The combination of chewy oats, toasted coconut, and crunchy almonds is just divine. Plus, the hint of cardamom adds a warm, fragrant spice that elevates everything. They’re a little bit wholesome, a little bit indulgent, and completely satisfying. And let’s be real, who doesn’t love a good chocolate chip moment?

Ingredients

Here’s what you’ll need to make these delightful bars:

• 1.5 cup old fashioned oats (about 150g)
• 0.75 cup shredded unsweetened coconut (about 75g)
• 0.5 cup sliced almonds (about 50g)
• 0.75 cup brown sugar (packed, about 150g)
• 2 tbsp maple syrup (30ml)
• 2 tbsp canola oil (30ml)
• 1 tsp vanilla extract (5ml)
• 2 tbsp sunflower kernels (about 20g)
• 2 tbsp raisins (about 20g)
• 2 tbsp chocolate chips (about 20g)
• 0.5 tsp cardamom powder (2.5g)
• 3 tbsp milk (45ml)

Ingredient Notes

Let’s talk ingredients for a sec!

• Cardamom: Don’t skip the cardamom! It really makes these bars special. It adds a lovely warmth and fragrance that complements the coconut and almonds beautifully. If you’re new to cardamom, start with the 0.5 tsp and adjust to your liking.
• Old Fashioned Oats: These are key for the right texture. Quick oats will make the bars too soft, and steel-cut oats won’t bind properly. We want that lovely chewiness!
• Oil Combination: I like using canola oil because it has a neutral flavor, but you can experiment! A little melted coconut oil adds a nice coconutty boost, or even a tablespoon of ghee for a richer flavor.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (180°C). Spread the oats on a baking sheet and roast for 6-7 minutes, until lightly golden. Remove and set aside.
2. On a separate baking sheet, roast the shredded coconut and almonds for about 5 minutes, keeping a close eye on them to prevent burning. They should be fragrant and lightly toasted. Set aside to cool.
3. In a large mixing bowl, whisk together the oil and brown sugar until everything is nicely combined.
4. Stir in the maple syrup and vanilla extract. It smells amazing already, right?
5. Add the roasted oats, coconut, and almonds to the bowl. Mix well to coat everything in the sweet mixture.
6. Now, toss in the sunflower kernels, raisins, and chocolate chips.
7. Sprinkle the cardamom powder over the mixture and stir to combine. This is where the magic happens!
8. Pour in the milk and mix until all the ingredients are evenly distributed.
9. Line a baking pan (around 8×8 inches) with parchment paper. This makes it so much easier to get the bars out later. Transfer the mixture to the pan and press it down firmly with a spatula to compact it.
10. Bake at 350°F (180°C) for 25-30 minutes, or until golden brown. Let it cool completely before refrigerating for at least 2 hours. Then, cut into bars with a pizza cutter or sharp knife.

Expert Tips

• Don’t overbake! You want the bars to be golden, but not burnt.
• Pressing the mixture firmly into the pan is crucial for bars that hold their shape.
• Refrigerating them before cutting makes for cleaner slices. Trust me on this one!

Variations

• Vegan Adaptation: Swap the maple syrup for agave nectar and use a plant-based milk (almond, soy, or oat milk work great!).
• Gluten-Free Adaptation: Make sure to use certified gluten-free oats. Oats themselves don’t contain gluten, but they’re often processed in facilities that also handle wheat.
• Spice Level Adjustment: My friend, Priya, loves a lot of cardamom, so she often adds up to a full teaspoon. Feel free to adjust to your preference!
• Festival Adaptations: These make wonderful gifts during Diwali or Christmas! Package them up in pretty boxes with a ribbon for a homemade touch.

Serving Suggestions

These bars are delicious on their own, but they’re also fantastic with a glass of cold milk, a cup of chai, or even a scoop of vanilla ice cream. They’re perfect for breakfast, a snack, or dessert.

Storage Instructions

Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 2 months.

FAQs

• What type of oats work best in this recipe? Old fashioned oats are the way to go! They provide the best texture.
• Can I substitute the canola oil with another type of oil? Absolutely! Coconut oil, vegetable oil, or even melted ghee will work.
• Can these bars be made ahead of time? Yes! You can make them a day or two in advance and store them in the refrigerator.
• How can I prevent the coconut from burning while roasting? Keep a close eye on it and stir frequently. It burns quickly!
• What other nuts can I use in place of almonds? Walnuts, pecans, or cashews would all be delicious substitutes.