Guava Jam Bars Coconut Macadamia Oat Crumble

My neighbor brought over a jar of homemade guava jam one afternoon, and I found myself staring at it for days, wondering what to do with something so vibrantly pink and fragrant. Then it hit me—layer it into something buttery and crisp, something that would let that tropical sweetness shine without overwhelming everything else. These bars became my answer, a happy accident of wanting to use good ingredients without pretense.

I made these for a potluck last summer, and watching people bite into one for the first time was genuinely fun—there's something about that combination of textures, the slight tartness from the lime cutting through the sweetness, that just works. A friend asked for the recipe before she'd even finished her first bar, and I knew I'd stumbled onto something worth keeping around.

Ingredients

• All-purpose flour: The backbone of both crust and crumble, giving structure without competing with the tropical flavors.
• Old-fashioned rolled oats: These add chewiness and body; don't use instant oats or the texture becomes powdery.
• Granulated and brown sugar: Together they create depth and moisture; the brown sugar brings a subtle molasses note.
• Salt and cinnamon: Small amounts that amplify sweetness and add warmth without announcing themselves.
• Unsalted butter, melted: The key to getting rich, moist crumbles that hold together beautifully.
• Unsweetened shredded coconut: Toasting it first brings out nuttiness and prevents it from tasting cardboard-like.
• Roasted macadamia nuts: Their buttery richness is perfect here; if you can only find raw ones, toast them yourself for about five minutes.
• Guava jam or paste: Use the softer jam version if you can, as paste tends to be thick and harder to spread; a touch of fresh lime juice brightens it considerably.

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Prep your pan and preheat:

Line your 8-inch square pan with parchment paper, letting the edges hang over—this is your built-in handle for lifting everything out later. Get your oven to 350°F while you work.

Build the crumble base:

Toss the flour, oats, both sugars, salt, and cinnamon together in a large bowl, breaking up any brown sugar clumps with your fingers. Pour in the melted butter and stir until you have moist, sand-like crumbles that hold together when squeezed.

Reserve and press:

Scoop out about one cup of the crumble mixture and set it aside for topping. Use the rest to press firmly and evenly into the bottom of your pan—the weight of your palm works better than any tool here.

Prepare the filling:

In a small bowl, whisk the guava jam with lime juice until it becomes spreadable and smooth, loosening it just enough to sit level on the crust.

Layer and top:

Spread the jam mixture evenly across the crust, then scatter your reserved crumbles over the top, pressing gently so they stick slightly to the jam.

Bake until golden:

Slide the pan into the oven for 30 to 35 minutes, watching for the topping to turn a warm golden color and the jam to bubble slightly at the edges. Don't overbake or the crumble becomes hard.

Cool and cut:

Let everything cool completely in the pan—this is important because the jam needs time to set or your bars will be messy. Lift out using the parchment, then slice into 16 even squares with a sharp knife, wiping between cuts if the jam sticks.

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These bars have become my go-to when someone asks me to bring dessert and I want to seem effortless about it, even though there's actually thought and care layered into each one. There's something grounding about making food that tastes a little fancy but feels completely approachable.

The Magic of the Crumble

The crumble topping is honestly where this dessert gets interesting—it's not just a garnish, it's what gives you those golden, crunchy bites mixed with jammy softness. I learned the hard way that melted butter is crucial here; cold butter gives you dry, separate crumbles that don't hold together, while melted butter creates something cohesive that still stays textured. Toast your coconut and nuts before mixing if you have five minutes—it's the difference between a good bar and one that tastes genuinely special.

Working with Guava Jam

Guava jam has this incredible floral sweetness that works because of the tartness hiding underneath it, and the lime juice pulls that out like magic. If guava isn't available where you are, apricot jam is your closest friend—it has similar tartness and a comparable texture. Raspberry jam works too if you want something a touch more delicate, though you might add just a tiny squeeze of lime to any substitute to keep that brightness the original recipe has.

Serving and Storage Wisdom

These bars stay fresh in an airtight container for up to four days, making them ideal for meal prep or having something sweet on hand without having to bake. They're lovely at room temperature, slightly warmed, or even cold from the fridge—each temperature shifts how the flavors come through. A small scoop of vanilla ice cream melting on top is not optional, it's essential.

• Let the pan cool completely before cutting or you'll end up with a delicious mess instead of neat bars.
• If you want extra nuttiness, toast the macadamias and coconut for about five minutes at 325°F before adding them to the crumble.
• These freeze beautifully for up to two months if you need them later.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Make these bars when you want something that tastes like you put in real effort but actually comes together without drama. They're a reminder that good food doesn't need to be complicated to feel special.

Common Questions

→ Can I use other fruit jams besides guava?

Yes, apricot or raspberry jam work beautifully as substitutes. Choose a jam with similar thickness to maintain the proper layer consistency.

→ Should I toast the coconut and macadamias before adding?

Lightly toasting the coconut and macadamias beforehand enhances their natural flavors and adds extra depth to the crumble topping.

→ How do I know when the bars are done baking?

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

→ Can I make these bars ahead of time?

Absolutely. These bars actually improve after cooling completely and can be stored at room temperature for up to 3 days or refrigerated for longer freshness.

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

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

→ Are these suitable for gluten-free diets?

The traditional version contains wheat flour, but you could experiment with a 1:1 gluten-free flour blend, though texture may vary slightly.