Leave the oven off and still produce a sweet treat
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 bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.