Interstitial Cystitis Friendly Vanilla Coconut Oat Snack Bars
Total time1 hr 20 min
Prep time15 min
Cook time5 min
4.6(29)
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Learn more →Ingredients
12 servings
For the bars
- 2 cups rolled oats
- 1 cup unsweetened shredded coconut
- ¼ tsp fine sea salt
For the binder
- ½ cup coconut oil
- ⅓ cup pure maple syrup
- 1 ½ tsp pure vanilla extract
- 2 tbsp sunflower seed butter (optional)
Instructions
- 1
Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles later.
- 2
Spread the rolled oats and shredded coconut in a large dry skillet over medium heat and toast, stirring frequently, until the coconut is lightly golden and fragrant, about 4–5 minutes. Watch closely, as the coconut can brown quickly. Transfer to a large mixing bowl and stir in the salt.
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