I’m not generally a fan of coconut, but one manner in which I will tolerate it… is toasted and baked in a tasty sweet treat.

I had some major thoughts of making some oatmeal for breakfast this week, and then I got the notion to try something a little different. …Something I could grab and go as I’m running around like a mad woman this week.

I used blackberry preserves here, but you could probably get away with any flavor that strikes your fancy… Cherry, raspberry, or maybe if you’re feeling naughty you could even try Nutella.

Yeah, I went there. 

Mmm… needless to say, this is a great guilt-free breakfast of which I am more than happy to pair with my morning cup of joe.

I only can’t wait to try out some other flavors in the very near future. 

 Skinny Blackberry Coconut Oat Bars
 TheSkinnyFork.com

The Skinny:
 Servings: 18 • Size: 1 Bar • Calories: 154.7 • Fat: 4.9 g • Carb: 26.7 g • Fiber: 2.2 g • Protein: 2.3 g • Sugar: 13.2 g • Sodium: 48.8 mg

Ingredients:
1 1/2 C. Unsweetened Coconut, Shredded
1 1/4 C. Whole Wheat White Flour
1/2 C. Light Brown Sugar
1/4 C. Stevia in the Raw (Or other C. for C. Sweetener)
6 Tbsp. Plain Fat Free Greek Yogurt
1 1/2 C. Dry Old Fashioned Oatmeal
6 Oz. Blackberry Spreadable Fruit (Smucker’s Simply Fruit)

Directions:
Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper. Lightly coat with some non-stick cooking spray.

You could also go ahead and line a 13×9 baking dish with parchment paper and give it a light coat of non-stick cooking spray as well.  Set aside.

Place 3/4 C. of the cocout onto the prepared baking sheet and place in the oven for 6-8 minutes, checking ever 1-2 minutes.

Remove once toasted and set aside to cool.

While you’re waiting, toss the flour, brown sugar, and sweetener into a food processor. Blend together until well combined, then add in the butter and yogurt.

Blend together until crumbled dough starts to form. 

I pulsed mine in the food processor off and on for a minute to get to the consistency that I was looking for. 

Place the mixture into a bowl and add in the toasted coconut and oatmeal. Fold in until well combined.

Reserve 3/4 c. of the oat mixture.

Press the rest of the oat mixture firmly into the bottom of the prepared baking dish.

Carefully top with the blackberry preserves. 

Crumble the reserved oat mixture over the top of the blackberry preserves and then sprinkle the rest of the coconut (3/4 c. untoasted) over the top. 

Place in the oven and bake for 20-25 minutes until the coconut on top is starting to brown. 

Carefully remove to a wire rack to cool. 

Once cool, cut evenly into 18 bars. 

Serve warm or cold for a healthy ‘on the go’ breakfast or light snack.

They are even great cold!

Store leftovers in an airtight container in the fridge for 3-5 days.