Coconut Dawn Breakfast Bar

"Create a formatted recipe titled 'Coconut Dawn Breakfast Bar' with the description: 'Inspired by the calm of island mornings, before the day finds its rhythm. Toasted oats, coconut, pineapple, and roasted quinoa bound in maple and lime, finished in dark chocolate — bright, balanced, and full of warmth.' Use the exact ingredients and method provided below, with metric units. Include all ingredients exactly as listed, including coconut sugar. Ingredients: Rolled oats – 230 g Desiccated coconut (unsweetened) – 80 g Roasted quinoa – 25 g Dried pineapple (finely diced) – 60 g Maple syrup (Grade A Amber) – 65 g Refined coconut oil (melted) – 75 g Coconut sugar – 30 g Pitted Medjool dates – 70 g Sunflower lecithin – 4 g Sea salt – 1 g Vanilla extract – 2 g Lime zest – 0.5 g 70 % dark chocolate (tempered, for coating or drizzle) – 150 g Method: Roast quinoa (if not pre-roasted) Spread raw quinoa on a tray and roast at 160 °C for 10 min until golden and nutty. Cool. Toast base Spread oats and coconut on a parchment-lined tray. Toast at 160 °C for 8–10 min until fragrant and lightly golden. Combine with roasted quinoa; set aside to cool slightly. Prepare date binder Blend pitted dates, maple syrup, and coconut sugar until smooth and thick. Add 1–2 tsp warm water only if needed for movement. Cook binder In a saucepan, melt coconut oil. Stir in the date-maple mixture and simmer 2–3 min (≈ 115 °C). Remove from heat; whisk in lecithin, salt, vanilla, and lime zest. Combine In a large bowl, mix toasted oats, coconut, roasted quinoa, and dried pineapple. Pour over the warm binder and stir until evenly coated and glossy. Portion Weigh into 20 × 50 g portions. Shape into rectangles (≈ 9 × 4 cm, 1.5 cm thick) and place on parchment or silicone-lined trays with 2–3 cm spacing. Bake (individual bars) Bake at 145 °C for 10–11 minutes in a commercial convection oven on low fan. (For deck oven: 150 °C for 11–12 min.) Edges should be lightly set and centres soft. Cool Cool on trays 10 min, then transfer to racks for 30–40 min until fully set and below 30 °C. Finish Dip bases or drizzle tops with tempered dark chocolate (31 °C). Let set overnight before packaging. Packaging Two bars (100 g net) per foil pouch or flow-wrap sleeve. Insert one 50 cc oxygen absorber per pouch. Store below 20 °C, away from light and humidity."

DG-3433867

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10/17/2025

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Inspired by the calm of island mornings, before the day finds its rhythm. Toasted oats, coconut, pineapple, and roasted quinoa bound in maple and lime, finished in dark chocolate — bright, balanced, and full of warmth.

breakfast snack healthy vegan gluten-free nutty

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Name: Coconut Dawn Breakfast Bar
Yield: 20
Ingredients: 230 g Rolled oats; 80 g Desiccated coconut (unsweetened); 25 g Roasted quinoa; 60 g Dried pineapple (finely diced); 65 g Maple syrup (Grade A Amber); 75 g Refined coconut oil (melted); 30 g Coconut sugar; 70 g Pitted Medjool dates; 4 g Sunflower lecithin; 1 g Sea salt; 2 g Vanilla extract; 0.5 g Lime zest; 150 g 70 % dark chocolate (tempered, for coating or drizzle)

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