Guava Jam Coconut Macadamia Oat Bars

The first time I encountered guava was at a neighborhood potluck where someone brought these incredible bars that disappeared in minutes. I spent weeks hunting down guava jam after that, and my kitchen has never smelled quite the same since.

Last summer I made three batches back to back for my sisters beach wedding shower, and the maid of honor accidentally ate four before anyone else got a slice. Now theyre requested for every family gathering, no matter the season.

Ingredients

• All purpose flour: The structural foundation that holds everything together without getting tough
• Old fashioned rolled oats: Use these instead of quick oats for better texture and that wholesome nutty flavor
• Granulated and brown sugar: The brown sugar adds caramel notes while white sugar provides crispness
• Salt and cinnamon: Just enough to brighten all the tropical flavors and make them pop
• Unsalted butter melted: Melting first ensures even distribution and creates those irresistible tender crumbles
• Unsweetened shredded coconut: Adds texture without making the bars overly sweet like sweetened coconut would
• Roasted macadamia nuts roughly chopped: Their buttery richness pairs perfectly with tropical guava
• Guava jam or paste: The star of the show, though apricot works beautifully if you cannot find guava
• Fresh lime juice: Cuts through the sweetness and adds brightness that makes the guava sing

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and line an 8 inch square pan with parchment paper, letting the edges hang over like a little sling for easy removal later.

Mix the crumble:

In a large bowl, combine flour, oats, both sugars, salt, and cinnamon. Pour in melted butter and stir until moist crumbs form, then fold in coconut and chopped macadamias.

Build the foundation:

Reserve exactly one cup of the mixture for topping, then press the rest firmly and evenly into your prepared pan to create the crust base.

Prepare the filling:

Whisk guava jam with lime juice until smooth, then spread this gorgeous pink layer evenly over the crust all the way to the edges.

Add the topping:

Sprinkle your reserved crumble mixture over the jam layer in an even layer, some chunks larger than others for that irresistible textured finish.

Bake to golden:

Bake for 30 to 35 minutes until the topping is golden brown and you see the jam bubbling happily at the edges.

Cool completely:

Let the bars cool completely in the pan, then use your parchment sling to lift them out before cutting into 16 squares.

Save

These became my go to office birthday treat after my coworker Miguel said they reminded him of his abuelas backyard in Puerto Rico. Sometimes food really is just a memory in disguise.

Making Them Your Own

Ive experimented with different nut combinations and found that cashews work surprisingly well if macadamias feel too indulgent. The tropical theme remains intact but you get a slightly different crunch that some people actually prefer.

Storage and Sharing

These bars keep remarkably well in an airtight container for up to five days, though they rarely last that long in my house. I also love wrapping individual bars in parchment and tucking them into the freezer for emergency dessert situations.

Serving Suggestions

A scoop of vanilla bean ice cream alongside a slightly warmed bar creates the most incredible temperature contrast. They also pair beautifully with a cup of strong black coffee or even a glass of cold milk.

• Dust with powdered sugar right before serving for extra elegance
• Add a sprinkle of sea salt on top to make all flavors sing
• Try them with coconut ice cream for full tropical commitment

Save

There is something deeply satisfying about cutting through that golden crumble to reveal the vibrant pink layer beneath. These bars have become my edible postcard from somewhere I have never been but always want to return to.

Questions & Answers

→ Can I use a different fruit jam?

Yes, apricot or raspberry jam work well as substitutes for guava if needed. The flavor profile will shift but the texture remains similar.

→ Should I toast the coconut and macadamias first?

Lightly toasting the coconut and macadamias before adding them enhances their nutty flavor and adds extra depth to the crumble topping.

→ How do I know when the bars are done?

The bars are ready when the crumble topping is golden brown and the jam layer is bubbling at the edges, typically after 30-35 minutes at 350°F.

→ Can I make these ahead of time?

Yes, these bars store well at room temperature for up to 3 days or refrigerated for a week. They also freeze beautifully for up to 3 months.

→ What's the best way to cut clean bars?

Let the bars cool completely in the pan before lifting out with the parchment overhang. Use a sharp knife and wipe it clean between cuts for neat edges.

→ Can I make these gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your oats are certified gluten-free as well.