Save There's something about the smell of toasted coconut and macadamia that pulls you right back to a specific afternoon in someone's kitchen. My neighbor brought over a jar of homemade guava jam one summer, and I had no idea what to do with it until I started layering it between buttery oats and golden crumble. These bars became the thing people asked about for months—buttery, tropical, and somehow both simple and impressive at once.
I made these for a small dinner party on a Friday night, and watching people's faces when they bit through that crispy coconut topping into the jammy center felt like a small victory in the kitchen. Someone asked if I'd made the jam from scratch, and I got to have that honest moment of admitting the shortcut—which somehow made the whole thing feel more real, not less.
Ingredients
- All-purpose flour: The base structure that keeps everything bound together without being heavy or dense.
- Old-fashioned rolled oats: These give you texture and stay chewy under the crumble, not chalky like quick oats would.
- Granulated and brown sugar: The combination creates depth—granulated for crispness, brown for moisture and molasses notes.
- Salt and cinnamon: A pinch of salt amplifies the tropical flavors, while cinnamon adds warmth that guava actually craves.
- Unsalted butter, melted: Melted butter distributes evenly and creates those golden, crispy edges that make you reach for another bar.
- Unsweetened shredded coconut: The unsweetened version keeps the filling from becoming cloyingly sweet, letting the guava shine.
- Roasted macadamia nuts, roughly chopped: Rough pieces give you texture contrast; roasted adds nuttiness that pairs perfectly with tropical fruit.
- Guava jam or paste, softened: Softening it with a fork makes spreading easier and helps it distribute evenly without thin spots.
- Fresh lime juice: A tablespoon cuts through richness and brings brightness that keeps everything from tasting one-note.
Instructions
- Set up and preheat:
- Get your oven to 350°F and line an 8-inch square pan with parchment, leaving some overhang on two sides so you can lift the whole thing out when it's done. This small step saves you from the frustration of trying to cut bars that are still stuck in the corners.
- Build the crumble base:
- In a large bowl, mix flour, oats, both sugars, salt, and cinnamon together. Pour in your melted butter and stir until the mixture looks like wet sand—you want everything coated but still crumbly, not a dough. Fold in the coconut and macadamia nuts last so they don't get crushed.
- Press the crust:
- Layer the crust:
- Set aside a generous cup of your crumble mixture for topping. Press the remaining mixture firmly but not aggressively into the bottom of your pan—you're looking for an even layer that will hold together but still has some give.
- Prepare and spread the filling:
- Stir your guava jam with lime juice in a small bowl until it's smooth and spreadable. The lime juice not only adds brightness but also loosens the jam slightly so it covers evenly without gaps.
- Add the crumble topping:
- Sprinkle that reserved crumble mixture over the jam layer, gently pressing it down just enough so it stays put but not so hard that it becomes compact and dense. You want it to stay loose and crispy.
- Bake to golden:
- Into the oven for 30 to 35 minutes—you're looking for the topping to turn golden brown and the jam to bubble slightly at the edges. The bubbling is your signal that the filling is hot all the way through and will set as it cools.
- Cool and cut:
- Let the pan sit completely on a wire rack before you even think about cutting. Use that parchment overhang to lift the whole thing out, then slice into sixteen pieces with a sharp knife.
Save There's a particular magic in pulling these bars out of the oven when they're still warm and golden, when the whole kitchen smells like toasted coconut and caramelized sugar. It's one of those simple desserts that tastes like you've done something far more complicated than you actually have.
Why Guava and Lime Are a Revelation Together
Guava has this floral, slightly tart character that can feel one-dimensional on its own, but a squeeze of lime juice brings everything into focus. The acid doesn't make it taste sour—it just wakes up the fruit flavor and keeps the sweetness from sitting too heavy on your palate. It's the kind of small detail that makes someone ask for the recipe.
The Texture Equation: Crunch Over Chewy
What makes these bars different from other jam bars is the choice to use old-fashioned oats instead of just flour, and to keep that topping crumbly rather than pressed down. You get this contrast between the crispy, golden clusters on top and the chewy, jammy middle that's honestly more interesting than bars that are uniform all the way through. The macadamia nuts add a richness that keeps the oats from tasting too wholesome or healthy, which sounds odd, but you'll understand when you bite into one.
Storage, Sharing, and Small Moments
These bars keep in an airtight container at room temperature for up to four days, though they rarely make it that long. They also travel well, which makes them perfect for potlucks or as a small thank-you gift wrapped in parchment and tied with twine. The best part is that they taste just as good at room temperature as they do warm, so there's no pressure to eat them immediately.
- If you can't find macadamia nuts, toasted almonds or cashews work beautifully and add their own flavor story.
- Lightly toasting your coconut in a dry pan for a minute or two before adding it to the mix deepens the flavor in a way that feels like a small cheat code.
- Serve these with a scoop of vanilla ice cream and watch how the cold cream melts into the warm jam—it's worth the small extra effort.
Save These bars remind you that the best desserts are the ones that taste like someone knew exactly what they were doing, even when the truth is much simpler. Keep a jar of guava jam in your pantry and you'll find yourself making these whenever you want to feel both accomplished and generous.
Common Questions
- → Can I use different jam flavors?
Yes, apricot or raspberry jam work beautifully as substitutes when guava is unavailable. The tartness of raspberry complements the buttery crumble particularly well.
- → Should I toast the coconut and macadamias first?
Lightly toasting the coconut and macadamia nuts before adding them 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 at the edges, typically after 30-35 minutes at 350°F.
- → Why must I let them cool completely?
Cooling completely allows the jam layer to set and the crust to firm up, making it easier to cut clean, neat bars without crumbling.
- → What's the best way to store these bars?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for longer storage.
- → Can I make these ahead of time?
Absolutely. These bars actually develop deeper flavor after sitting overnight. Bake a day before serving and keep them tightly covered until ready to enjoy.