Low Histamine Vanilla Coconut Oat Snack Bars
These no-bake snack bars are the kind of thing you'll want to keep stocked in the fridge at all times — chewy, lightly sweet, and genuinely satisfying without a single complicated ingredient. Toasting the oats and shredded coconut in a dry skillet before mixing everything together is a small step that makes a big difference, coaxing out a warm, nutty fragrance that makes the whole kitchen smell incredible. The binder is beautifully simple: melted coconut oil, pure maple syrup, and vanilla extract come together into a glossy coating that holds every oat and coconut flake in place once chilled. For anyone navigating a low-histamine approach, packaged snack bars can be a minefield of fermented ingredients, additives, and mystery flavorings — this recipe sidesteps all of that with a short, clean ingredient list you can actually trust. The optional sunflower seed butter adds a subtle richness and a little extra staying power if you want it. After just an hour in the refrigerator, the slab firms up beautifully and slices into 12 neat bars that are easy to grab and go. They keep in an airtight container for up to five days, so one batch carries you through the whole week.
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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)
Can be omittedsunflower seed butter
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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