This Coconut Almond Oat Fingers recipe is your new wholesome, grab-and-go breakfast bar that’s perfect for busy mornings or sweet afternoon breaks. These chewy, golden bars are naturally gluten-free, packed with almond flour, oats, and shredded coconut, then dipped in creamy white chocolate and sprinkled with slivered almonds for that bakery-style finish.
You only need one bowl and a few simple ingredients to pull them together. They’re nourishing without being overly sweet, hold their shape beautifully for on-the-go snacks, and taste amazing chilled from the fridge. If you enjoy these, you might also love my Almond Coconut Cookies or Air Fryer Coconut Oat Bars.
In This Post
Why You’ll Love This Coconut Almond Oat Fingers Recipe
- They’re fuss-free. Stir, press, bake, and dip — this recipe couldn’t be easier.
- Wholesome ingredients. Almond flour, oats, coconut, and maple syrup bring natural nutrition.
- Perfect texture. Crisp on the edges, soft in the middle, with that sweet chocolate snap on top.
- Snack-worthy and meal-prep ready. They slice clean and travel well for work, school, or road trips.
- Crowd-pleasing flavor. Coconut, almond, vanilla, and white chocolate are a dreamy combo.
table talk
With Liliya!
These bars came about on one of those weeks where I had zero time and three bananas sitting sadly on the counter. I wanted something nutty, not too sweet, and easy to slice and stash in lunchboxes. The white chocolate was a last-minute addition that made them feel special enough for dessert too. I always keep a batch chilled in the fridge for after school or a late-night bite with tea.
Liliya
Ingredients Needed For Coconut Almond Oat Fingers
- Almond Flour. Gives structure, softness, and a nutty richness. Superfine almond flour works best.
- Rolled Oats. Adds chewy texture and fiber. Quick oats can work, but old-fashioned is ideal.
- Unsweetened Shredded Coconut. Brings that classic coconut texture and toasty flavor.
- Baking Powder. Just a little lift for softness without puffiness.
- Salt. Balances the sweetness and enhances all the nutty flavor.
- Egg. Binds everything and helps the bars hold together.
- Maple Syrup. Adds moisture and a hint of sweetness without refined sugar.
- Melted Coconut Oil. Keeps the bars tender and subtly coconutty.
- Vanilla Extract. Rounds out the flavor and adds warmth.
- White Chocolate Chips. For dipping and making the bars feel like a treat.
- Slivered Almonds + Extra Coconut. For topping with beautiful texture and crunch.
How I Make Coconut Almond Oat Fingers
(This is a quick overview of how I make coconut almond oat fingers, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)
- Mix dry ingredients. Stir together almond flour, oats, shredded coconut, baking powder, and salt.
- Whisk wet ingredients. In a separate bowl, whisk egg, maple syrup, melted coconut oil, and vanilla.
- Combine mixtures. Stir everything together until smooth.
- Press and bake. Press into a lined loaf or square pan and bake at 350°F for 14 to 16 minutes.
- Cool and slice. Let the bars cool completely before slicing into fingers.
- Dip and decorate. Dip each piece halfway into melted white chocolate and top with coconut and slivered almonds.
- Chill to set. Place in the fridge until the chocolate firms up.
Expert Tips for Coconut Almond Oat Fingers
Use parchment paper. It makes lifting and slicing so much easier.
Don’t overbake. Pull them once the edges are golden to keep the center soft.
Let cool completely. They firm up more as they cool, making them easier to slice.
Drizzle if dipping feels messy. A simple chocolate drizzle works just as well.
Toast your toppings. Lightly toasting the coconut and almonds takes flavor to the next level.
Do I Need to Toast the Coconut or Almonds First?
You don’t have to—but it adds amazing depth. Toasting the shredded coconut and slivered almonds for 4–5 minutes in a dry skillet or oven until just golden brings out their natural oils and intensifies their flavor. Just keep a close eye—they go from perfect to burnt quickly!
How to Slice for the Perfect Clean Bars
Let the bars cool completely first. Use a large, sharp chef’s knife and make long, smooth cuts instead of sawing back and forth. Wipe the knife between cuts for the cleanest edges—especially if any melted chocolate sticks.
Coconut Almond Oat Fingers Variations
- Add mini chocolate chips. Stir in 2 tablespoons of dark or white chips before baking.
- Make them vegan. Use a flax egg instead of regular egg and dairy-free white chocolate.
- Skip the chocolate. They’re still great, plain or with a light glaze.
- Boost the protein. Add a scoop of vanilla protein powder and reduce the almond flour slightly.
- Switch the flavor. Add orange zest or almond extract for a fresh twist.
Storing and Freezing Coconut Almond Oat Fingers
To store: Keep in an airtight container at room temp for 2 days, or in the fridge for up to 7.
To freeze: Freeze in a single layer on a tray, then transfer to a zip-top bag. Freeze for up to 2 months.
To thaw: Let sit at room temp for 10 minutes or microwave for 15 seconds.
How to Grab Them for Work and School
Once these bars are fully cooled and set, they pack beautifully in lunchboxes, snack containers, or bento boxes. I love slicing them into smaller portions for an afternoon pick-me-up or pre-gym snack. They don’t crumble and hold together like champs—even in the bottom of a backpack. Bonus: They’re sturdy enough to freeze in individual snack bags and grab on your way out the door.
Best Way to Melt White Chocolate for Dipping
White chocolate can seize quickly, so use low, gentle heat. Place white chocolate chips or chopped bars in a microwave-safe bowl and heat in 15–20 second bursts, stirring between each, until just melted and smooth. If you prefer not to dip, drizzle with a spoon or fork instead. If the chocolate thickens as it cools, just reheat briefly and stir in a few drops of coconut oil to loosen it.
FAQs About Coconut Almond Oat Fingers
Can I make these without white chocolate?
Absolutely. They’re delicious on their own or with a drizzle of melted dark chocolate instead.
Are these gluten-free?
Yes! Just be sure to use certified gluten-free oats if needed.
Can I use quick oats?
You can, but they may be slightly softer. Old-fashioned oats give the best texture.
Do I need to chill the dough?
Not for this recipe. It bakes up great straight from the bowl.
Can I use sweetened coconut?
You can, but it will make the bars sweeter. I recommend reducing the maple syrup slightly.
More Healthy Treats Ideas
Before you get started! If you try this Coconut Almond Oat Fingers recipe, I’d love for you to leave a rating and review. It helps us keep sharing free recipes you can count on.
Bowl Coconut Almond Oat Fingers (One Bowl Recipe)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 bars
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Coconut Almond Oat Fingers are golden, chewy breakfast bars made with almond flour, oats, and shredded coconut. Dipped in white chocolate and topped with toasted almonds and extra coconut, they’re perfect for meal prep, snack time, or sweet mornings on the go.
Ingredients
- ¾ cup almond flour
- ½ cup old-fashioned rolled oats
- ¼ cup unsweetened shredded coconut
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- 3 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- ½ teaspoon vanilla extract
- ⅓ cup white chocolate chips (for melting)
- 1 tablespoon slivered almonds (for topping)
- 1 tablespoon extra shredded coconut (for topping)
Instructions
- Preheat oven to 350°F and line a loaf or square baking pan with parchment paper.
- In a mixing bowl, combine almond flour, oats, shredded coconut, baking powder, and salt.
- In a separate bowl, whisk together the egg, maple syrup, melted coconut oil, and vanilla extract.
- Stir the wet ingredients into the dry until a smooth dough forms.
- Press the mixture evenly into the prepared pan.
- Bake for 14 to 16 minutes, or until the edges are golden and the center is set.
- Cool completely, then slice into fingers or bars.
- Melt white chocolate chips in 20-second bursts in the microwave, stirring in between until smooth.
- Dip each bar halfway into the melted chocolate, then sprinkle with slivered almonds and shredded coconut.
- Place bars on a tray and chill until chocolate is set. Store in an airtight container.
Notes
- For a vegan version, use a flax egg (1 tbsp ground flax + 3 tbsp water) and dairy-free white chocolate.
- Toast coconut and slivered almonds for extra flavor before using them as topping.
- Bars freeze well wrap individually and store for up to 2 months.
