If you like pina coladas and getting songs stuck in your head, you’re going to like this.
Alex and I recently spent a week-long anniversary trip in Paradise, otherwise known as Oahu, Hawaii. While we were there, we toured the Dole Pineapple Plantation.
There was no shortage of fresh pineapple and coconuts everywhere we went. It wasn’t uncommon for us to find coconuts in the road or on the sidewalk that had just fallen from the trees overhead!
This made me realize that I hadn’t shared these pina colada breakfast bars with y’all yet. What kind of jerk would I be to continue to hold this recipe hostage?!
PINA COLADA BREAKFAST BARS
- 2 cups uncooked old fashioned oatmeal
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup maple syrup can sub agave here, but I prefer the darker maple flavor
- 1/2 cup unsweetened apple sauce
- 2 tablespoons peanut butter or sub your favorite nut butter
- 12 oz can crushed pineapple or half 24 oz can and freeze the other half for smoothies
- 1 cup sugar
- Sweetened coconut shreds
- Preheat your oven to 350°F
- In a medium saucepan, combine the canned crushed pineapple with the sugar and bring to a boil.
- Simmer on medium at a light boil for 15 minutes.
- Line a 9x9 pan with foil and spray with nonstick spray to ensure your bars don't stick
- In large bowl, mix your oatmeal, flour, baking powder and salt.
- Stir in the maple syrup, apple sauce, and nut butter of your choice until well-combined.
- Press your mixture evenly into your prepared pan.
- Spread the pineapple jam on top of the oatmeal mixture.
- Bake for approximately 45 minutes until the bars are slightly brown around the edge.
- Remove from oven and let the bars cool completely.
- Sprinkle coconut shreds* on top as desired and cut into squares/bars
*variation: sprinkle coconut shreds on the bars the last 5-10 of baking for a toasted coconut flavor