Coconut Lemon Breakfast Bars

I candied lemon slices the other day and put them on top of breakfast bars. (They were almost as good as these)  While the breakfast bars  came out perfectly, I was anything but perfect in the kitchen.  I was a disorganized,  clumsy mess.  It took me way to long to do everything, and I broke a knife and a chair…  yes a chair.



The knife was chipped while idiotically trying to open a coconut. Those things are hard! But the fresh coconut water inside is to die for, a delicious treat on a hot summer day.

I used the flesh of the coconut in the breakfast bars, the flavor was not as strong as I would have liked but it  helped to keep them moist. Next time I will double the coconut. You could also use shredded coconut flakes instead

I broke the chair while trying to take a photo from our deck of a gorgeous pink and purple sunset. I couldn’t see over the trees (little 5’3 me) and thought if I stood on a chair, I could just get a little higher.. and then…

I guess you can’t stand on patio furniture… who knew?

The Oatmeal Lemon Breakfast Bar recipe is super simple and adapted from www.epicurious.com.

Shopping List
2 Sweet young coconuts (optional)
1 1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
1 1/2 cups old-fashioned oats
1 cup Lemon Chutney or Curd
1 lemon


Candied Lemon recipe from Martha

Preheat oven to 375°F.

Blend together flour, sugars, inside flesh of the coconut (it will be wet and soft, unlike store bought shredded coconut) and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats until combined well.

Press the dough evenly into bottom of a buttered 13- by 9-inch metal baking pan and spread the lemon chutney over it. Sprinkle more oats evenly over chutney then top with candied lemon slices.

Bake in middle of oven until golden, 30 to 35 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.

Cut into bars.

Maybe tonight Ill post a photo of the tree covered sunset, just for the hell of it.

6 Responses to “Coconut Lemon Breakfast Bars”

  1. Erin posted on June 16, 2011 at 4:33 pm (#)

    Yum! These look so good. Love Coconut and Lemon. Especially together!

  2. Tina posted on June 16, 2011 at 5:39 pm (#)

    Quite moist and tasty looking! These are a great summer treat-for anytime. Good post.
    flourtrader.blogspot.com

  3. Torviewtoronto posted on June 16, 2011 at 5:58 pm (#)

    lovely bars flavourful

  4. Sabrina posted on June 16, 2011 at 10:57 pm (#)

    hahaha glad you made it out of the kitchen alive! Can’t say I haven’t been there! These were definitely a success! They look perfect Michelle!

  5. Tiffany posted on June 18, 2011 at 1:26 am (#)

    Those candied lemon slices are super cute!

  6. Kate posted on July 30, 2011 at 1:31 am (#)

    These are on my “must make” list but I can’t quite reconcile the coconut swap. I don’t have young coconuts and would like to sub my unsweetened flakes, however, since you’ve mentioned the fresh coco flesh is very wet and soft, and prepared coconut isn’t, but yet you think they could be swapped, do you think this lack of moisture is going to be an issue? or, did the Epicurious original recipe (which I can’t find) already call for the dried kind and you just happened to use the wet kind? Questions, questions, questions!!!

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