Raspberry Coconut Breakfast Bars

Raspberry Coconut Breakfast Bars

  • Makes 24 bars
  • Prep Time 10 min
  • Cook Time 30 min


  • 2 cups graham cracker crumbs
  • 1/2 cup I Can't Believe It's Not Butter!® with Coconut Oil, melted
  • 1 can (14 oz.) sweetened condensed milk
  • 2 1/2 cups chopped mixed nuts (such as pecans, walnuts, almonds and macadamia)
  • 1 cup fresh raspberries
  • 1/4 cup sweetened flaked coconut (optional)


  1. Preheat oven to 350°. Line 13 x 9-in. baking pan with aluminum foil leaving a 2-in. overhang and spray with no-stick cooking spray.
  2. Combine graham cracker crumbs with I Can’t Believe It’s Not Butter!® with Coconut Oil in medium bowl.
  3. Press crumb mixture into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture, then top with nuts, raspberries and coconut.
  4. Bake 30 minutes or until lightly browned. Remove to wire rack and cool 20 minutes. Using foil overhang remove from pan and place on wire rack to cool completely. Cut into bars.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 bar Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 bar
Amount Per Serving
Calories 190
Total Fat 12 g
Saturated Fat 2.5 g
Trans Fat 0 g
Polyunsaturated Fat 5 g
Monounsaturated Fat 4 g
Cholesterol 5 mg
Sodium 90 mg
Total Carbs 18 g
Dietary Fiber 1 g
Sugars 12 g
Protein 4 g
Vitamin D 0 mcg
Calcium 68 mg
Iron 1 mg
Potassium 141 mg