Guava Jam Coconut Macadamia Oat Bars (Printable)

Buttery tropical bars with sweet guava jam and coconut macadamia oat crumble topping.

# What You Need:

→ Crust and Crumble

01 - 1 cup all-purpose flour
02 - 1 cup old-fashioned rolled oats
03 - 1/2 cup granulated sugar
04 - 1/3 cup packed light brown sugar
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon ground cinnamon
07 - 1/2 cup unsalted butter, melted
08 - 1/2 cup unsweetened shredded coconut
09 - 1/2 cup roasted macadamia nuts, roughly chopped

→ Filling

10 - 1 cup guava jam or guava paste, softened
11 - 1 tablespoon fresh lime juice

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large bowl, combine flour, oats, granulated sugar, brown sugar, salt, and cinnamon. Stir in melted butter until mixture forms moist crumbles.
03 - Add shredded coconut and chopped macadamia nuts to the mixture, stirring until evenly combined.
04 - Reserve 1 cup of the crumble mixture for topping. Press remaining mixture evenly into the bottom of the prepared pan to form the crust base.
05 - In a small bowl, stir together guava jam and lime juice until smooth and spreadable.
06 - Spread the guava mixture evenly over the crust layer. Sprinkle reserved crumble mixture evenly over the jam layer.
07 - Bake for 30 to 35 minutes, until topping is golden brown and jam is bubbling at the edges.
08 - Let cool completely in the pan. Lift out using parchment overhang and cut into 16 bars.

# Expert Suggestions:

01 -
  • The crumble stays golden and crunchy even after cooling, a texture that somehow never gets old.
  • Guava jam gets that little brightness from lime juice, making it taste less one-note and more like something you'd want to eat by the spoonful.
  • You can make these on a Tuesday afternoon and they're somehow even better the next day.
02 -
  • If your guava jam is cold and stiff from the jar, microwave it for just 10 seconds to soften it enough to spread without dragging the crust underneath.
  • The parchment overhang isn't optional—it's the difference between a beautiful bar and a crumbled mess when you try to remove them from the pan.
03 -
  • Don't skip the moment where you reserve the crumble topping before pressing the base—it's tempting to use it all for the bottom and make up the top portion with fresh mixture, but pre-made crumble has better texture and moisture.
  • If your kitchen is very warm, chill the mixed crumble for 15 minutes before pressing—cold crumble presses more evenly and releases from the pan without sticking.
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