Description
This Tropical Oat Bake is a chewy, golden treat layered with tropical dried fruits and a buttery oat crumble. It’s the perfect make-ahead breakfast or snack, bursting with coconut, pineapple, mango, and a touch of sweetness in every bite.
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup shredded coconut
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/3 cup chopped dried pineapple
- 1/3 cup chopped dried mango
- 1/4 cup chopped dried banana chips
- 1/4 cup honey or maple syrup
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking dish with parchment paper.
- In a large bowl, mix oats, flour, brown sugar, coconut, salt, and baking soda.
- Stir in melted butter and vanilla until mixture becomes crumbly. Reserve 1 cup for topping.
- Press the rest of the mixture into the prepared pan to form a firm base.
- In a separate bowl, combine dried pineapple, mango, and banana chips with honey or maple syrup.
- Spread the fruit mixture evenly over the base layer.
- Crumble reserved oat mixture on top of the fruit layer.
- Bake for 25 to 30 minutes until golden brown on top.
- Let cool completely in the pan before slicing into squares.
- Serve and enjoy as a breakfast bar or sweet snack.
Notes
- Use old-fashioned oats for the best chewy texture.
- Cool fully before cutting for clean, neat slices.
- Store in an airtight container at room temperature or refrigerate for firmer texture.