Red Meat Allergy Friendly Vanilla Coconut Oat Snack Bars

Total time1 hr 20 min

Prep time15 min

Cook time5 min

Red Meat Allergy Friendly Vanilla Coconut Oat Snack Bars

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Ingredients

12 servings

For the bars

2 cups rolled oats
Bob's Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats Bobs Red Mill Rolled Oats Organic Old Fashioned - 16 Oz Bobs Red Mill Rolled Oats Gluten Free Organic Extra Thick - 32 Oz One Degree Organic Foods Gluten Free Sprouted Rolled Oats - 24 Oz Nature's Path Organic Whole Grain Old Fashioned Rolled Oats - 18 Oz
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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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