Saturday, July 7, 2012

Coconut oatmeal bars

As I promised, I have an awesome recipe finally!
For the past couple weeks, I have been experimenting with a particular oatmeal bar recipe; I've been trying to imitate Bobo's Oat Bars. 
If you've never tried these puppies, go get some NOW! They are by far my favorite oatmeal bar and they are made right next to my hometown in Boulder, CO! It can't get much better than that! bars are thick and chewy and incredibly satisfying. They also have a ridiculous amount of flavors, so you can choose the right one for your mood. From lemon poppy-seed, to strawberry, to chocolate!

The problem is, Bobo's Bars are kind of expensive for a girl on a tight budget, so I've been trying to make my own!
And I think I've done a pretty good job at creating something similar.

So without further adieu, here are my Imitation Coconut Bobo Bars.

Here's what you need (makes 6 bars):
2 cups rolled oats
1/3 cup unsweetened shredded coconut
scant 1/2 tsp salt
1/2 scoop (12oz) vanilla protein powder (optional)
scant 2/3 cup brown rice syrup
1/4 cup coconut oil
3 Tbsp water (reduce to 2 Tbsp if not using protein)

Preheat oven to 350 degrees. 
Mix all the ingredients together, starting with the dry and then adding the wet. Line an 8x8 baking dish with parchment paper (or oil VERY well) and press the mixture into the pan. Press it down very firmly! Bake for 25-30 minutes, but don't let the edges brown too much. Remove from the oven and let cool for about 10 minutes, then take another sheet of parchment paper and press the mixture down again.
It's important to press the bars so that they stick together better.
Let the bars cool and harden COMPLETELY before cutting and removing. Otherwise, you will have a crumbly, sticky mess. Then wrap each bar individually and store in the fridge for best results.

The signature taste of the Bobo Bars comes from the brown rice syrup, but if you prefer honey or agave, I'm sure either would work fine. With agave, you may need to reduce the amount because of the thinner texture.
Also, I choose to use coconut oil because I prefer it, but I'm sure any oil type would work, although they may contribute a different flavor.

These bars are really close to the real thing, although not quite as thick and there's maybe a little something missing, they are still very good and satisfying!



  1. Thanks for the recipe! I'm obsessed with BoBo's bars!!! I just made these but adjusted it a little and they are deeelicious!!

    1. How did you adjust them?? We love them too so I'd love to hear! Thanks!

  2. I am obsessed with the coconut ones as well. I made this recipe today but used maple syrup instead of the brown rice syrup. They are really good!

  3. I am so excited about this........thank you thank you.

  4. I've made these 3 times so far this week. We love them! I cut down on the syrup to about 1/2 cup. Definitely better not overcooked. Nice and chewy like Bobo's. Thanks so much for sharing this!

  5. I have made these so much that I decided to try another grain along with the oats. Try subbing 1 cup of oats for a cup of flaked barley, I too also thought it tasted good with just a 1/2 cup of sweetener.

    I buy these bars a couple of time a week from the school book store, and it will be wonderful to save some money.

  7. I bought my first Bobo bar last week at WF's and loved the taste and texture. but I agree they are expensive to do on the regular. So I searched to see if anyone tried to make these and came upon this blog! I baked them last night, but used agave since that's what I had on hand and they turned out great. not quite Bobo's though but real close :-) I also placed the oats in the food processor for a bit first to get a more flour like consistency. I will try the brown rice syrup next time. Thanks for the awesome recipe.

  8. Thanks for the recipe. We love Bobo Bars but also buy them infrequently because of the price. This is Great!!