No-bake Oatmeal Coconut Bars

Leave the oven off and still produce a sweet treat

Online Jewish Week Columnist
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Between June and October in Jerusalem it’s pretty much a guarantee that your days will be hot and toasty. And New York right now is experiencing a literally record-breaking heatwave. So it’s safe to say, these are unlikely to be days you want to crank on the oven to bake. Enter these no-bake oatmeal coconut bars. Sweet, chewy, with complex flavors and, of course, chocolate, these will be  a favorite with the whole family.

When I first shared this recipe with my aunt, she wasn’t interested in trying it, since she didn’t understand how the oats would be cooked or taste good without it. But once I gave her a bite to try, she was sold. There’s something that works when they are coated with the other ingredients and let to sit for a little that transforms them into the chewy, toasty we love. I like to keep them in the fridge, but they could even be eaten straight out of the freezer and will be delicious.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at She also holds a BA in Journalism and Politics from NYU.

100g (about 1/2 cup) butter or margarine
1/4 cup honey
1/4 cup packed dark brown sugar
pinch of salt
1 1/2 cups old fashioned oats
1 1/4 cups shredded, sweetened coconut
8-10 ounces chopped semisweet chocolate or 1 1/2 cups semisweet chocolate chips
Recipe Steps: 
Place the butter, honey, sugar and salt in a microwave-safe bowl and zap together until all melted and mixed. (You could also do this on the stove but then that ruins the one-bowlness and also introduces heat into your home.)
Add the oats and coconut and mix together until everything is moistened and evenly distributed. Spread the mixture evenly in a greased 9x13" pan until flat.
Melt the chocolate and pour over the oat mixture, spreading until even. Chill in the fridge until the chocolate is set, about 20 minutes. Cut into squares.

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