In a medium saucepan, combine the canned crushed pineapple with the sugars and bring to a boil.
Simmer on medium at a light boil for 15 minutes, stirring often, until thick and jelly-like. The pineapple and sugars will be caramelized and your kitchen will smell lovely.
In a separate bowl, mix the maple syrup, apple sauce, and nut butter of your choice.
Add the wet ingredients to the dry ingredients and mix until well combined.
Press your mixture evenly into your prepared pan. You can use either the back of a spoon or a measuring cup to flatten the oatmeal base.
Spread the pineapple jam on top of the oatmeal mixture. If your jam is still fairly runny, use a slotted spoon and only spread the thicker part of the jam on the oatmeal base.
Sprinkle coconut shreds*** on top as desired and cut into squares. I cut mine 4x5 for 20 squares.
* the original recipe made back in 2016 called for a cup of white sugar only instead of half coconut and half white. That is still an option, but I prefer the half coconut.
** In the middle of Covid, I cannot find coconut shreds anywhere, so my pictures don't have the coconut shreds. I do recommend it though if you can get your hands on some.
***variation: sprinkle coconut shreds on the bars the last 5-10 of baking for a toasted coconut flavor