Guava Jam Coconut Macadamia Oat Bars (Printable Version)

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

# What You’ll 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

# Step-by-Step Guide:

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

# Expert Tips:

01 -
  • They taste like a tropical vacation had a baby with your favorite oatmeal cookie, and honestly, that's a combination nobody knew they needed.
  • The crumble topping stays crispy even after a few days, which means you can make these ahead without watching them go soft.
  • Between the jam, nuts, and toasted coconut, there's enough texture and flavor happening that even people who usually skip desserts end up reaching for a second bar.
02 -
  • The guava jam needs to be softened before spreading, or you'll tear up your crust layer trying to get it to cooperate—I learned this the hard way the first time I used jam straight from the fridge.
  • Don't skip letting these cool completely; I made the mistake of cutting into warm bars once and ended up with jammy crumbles instead of neat squares, though they still tasted amazing.
  • The reserved crumble topping should be loosely sprinkled, not packed, because pressed-down crumble stays doughy rather than getting crispy and golden.
03 -
  • Using melted butter instead of softened butter is the trick that gives you that perfect crumbly texture—it distributes more evenly and creates little pockets of crunch.
  • If your guava jam is very thick and cold from the fridge, microwave it for just 10 to 15 seconds to make it spreadable without cooking it further.
Return