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.