Who says oatmeal has to be served in a bowl?! This quick egg-free recipe is a great treat after dinner, as a snack, or even for breakfast with a nice cup of coffee.

INGREDIENTS:

butter, oil, or cooking spray (for greasing baking pan)

foil or parchment paper (for lining baking pan)

1 cup light brown sugar, packed

1 teaspoon cinnamon

1/4 cup grated coconut

2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups old fashioned oats

1 cup butter, room temperature

1 pound can of guava paste (or less, depending on how thick you like your fruit layer)

DIRECTIONS:

• Preheat oven to 350 degrees Fahrenheit
• Grease a 13 inch by 9 inch pan.
• Line pan with foil or parchment paper.
• Grease foil or parchment paper. Set aside.
• Thoroughly mix brown sugar, cinnamon, grated coconut, flour, baking soda, salt, and oats in large bowl.
• Add butter to mixture.
• Work butter into mixture using your hands. Take time to work it between your finger tips. The more time spent mixing the bmetter. This will keep them from being crumbly.
• FIRMLY press half the mixture into the pan. If possible allow some to go up the side of the pan (about 1/2 inch) to keep the guava paste from coming into contact with the pan.
• Slice guava paste into enough pieces to cover bottom oatmeal layer within 1/4 inch of the edge.When placing guava in pan take care on not getting too much near the edge because it will boil up and burn.
• Sprinkle remaining crust mixture over guava paste.
• Lightly press down with a large cooking spoon or spatula.
• Bake for 20 minutes or until crust is light brown. Keep an eye as baking times can vary from oven to oven.
• Allow to completely cool before cutting into bars.

BUEN PROVECHO!