Coconut Strawberry Oat Bars

• 1-1/2 cup Sweetened Coconut Flakes, Divided
• 3/4 cups All-purpose Flour
• 3/4 cups Whole Wheat Flour
• 1 cup Brown Sugar, Packed
• 1/2 teaspoons Salt
• 4 Tablespoons Coconut Oil, Room Temperature
• 6 Tablespoons Butter
• 1-1/2 cup Old Fashioned Oats
• 1 cup Strawberry Jam
• 1 cup Sliced Strawberries

1. Preheat oven to 350u0b0F and place oven rack in the middle position. Evenly spread 3/4 cup of coconut onto a baking sheet and place in preheated oven for 5-8 minutes until golden brown. Keep a close eye here, I nearly burnt mine to a crisp-once you smell it, it is most likely ready. When toasted, remove from oven and let cool. Keep oven at 350u0b0F.
2. Meanwhile, in a food processor, combine all purpose flour, whole wheat flour, brown sugar, salt, coconut oil, and butter (cut into pats). Pulse until dough forms; it will be crumbly, but will stick together when pressed between your fingers. Transfer to a larger bowl and mix in toasted coconut and old fashioned oats. Reserve 3/4 cup of mixture (for topping). Press the remaining mixture into a buttered (or parchment paper-lined) 9 x 13 pan.
3. Evenly spread strawberry jam over crust and then evenly spread sliced strawberries atop the jam. Sprinkle the reserved crust over the top of the strawberries and top with the remaining 3/4 cup of coconut (untoasted). Place in preheated oven for about 20-30 minutes until the coconut turns golden brown. Remove from oven and let cool completely before cutting.
4. I love them straight from the fridge. They are extra chewy! If you are using homemade jam, it may be a bit more runny than store bought and therefore it may make the crust soggy sooner-so definitely store in the fridge!
5. Hope you enjoy!
6. (Recipe adapted from Gourmet Cookbook.)

coconut flakes, allpurpose, whole wheat flour, brown sugar, salt, coconut oil, butter, oats, strawberry, strawberries

Taken from tastykitchen.com/recipes/desserts/coconut-strawberry-oat-bars/ (may not work)