Chewy (not crunchy) fruit coconut bars

Chewy Fruit-Coconut Bars

This is a quick bake (I managed to bake this up in between reviews for montecristo cigars and managing two kids before lunch time!) and excellent for breakfast or as a snack. It makes use of just about whatever dry ingredients you have in your pantry – if you’re me, that is. You can add other types of fruits like dried bananas, mangoes, peaches, prunes, blueberry or add in nuts like cashew, pine, walnut, peanut, sunflower seeds and even things like chocolate chips and rice bubbles! Some recipes call for the use of golden syrup or peanut butter in place of honey but I prefer this version – easier to handle and not all that sweet, really.

Note though – I have to firmly pack the mix in once I add in the syrup. While my slab turned out okay, it was a little crumbly in some parts so I chuck it in the fridge to harden it a little after cutting it into bars. For my next try, I’ll have to use the baking paper, fold it over and press down HARD. Am also going to try it out with other types of fruits, nuts and cereals.

UPDATE: Initially, I thought it would turn out crunchy due to the addition of cornflakes but no, after cooling and hardening, these bars became quite chewy and thus, the change in name!

CrunchyChewy fruit coconut bars


1.5 cups rolled oats
1.5 cups crushed cornflakes
1/2 cup dried apricots – cubed
1/2 cup dessicated coconut
1/2 cup sultanas
1/4 cup glazed fruit – I used strawberry
1/4 cup almond slice
125 gms butter
1/2 cup honey
1/4 cup brown sugar


  1. Preheat the oven to 180°C and prepare a pan of your choice by lining it with baking paper.
  2. Mix all the dry ingredients in a bowl and place aside.
  3. Place the sugar, butter and honey in a pan and cook on medium heat until the butter and sugar has dissolved. Bring the syrup to a boil and cook for a further 2-3 minutes or until it has thickened a little.
  4. Pour the syrup over the mixture and mix well. Once well-combined, pour into the baking pan and spread it out evenly before pressing down firmly. The mix needs to be packed in well and compactly or else they’ll fall apart when you cut the slab into bars.
  5. Bake for 15-20 minutes until golden brown. Cut the slab into bars when the mix is cool – to speed up the process, place in the refrigerator for about 30 mins to an hour before cutting. Keep in airtight containers in the fridge or freeze.

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