Simple Oat Crunchies

I decided to change my Simple Oat Crunchies recipe a little. There are many recipes and everyone claims it’s their granny’s.

To be honest I am not sure who the original creator of the recipe is. All I know is that it is delicious and we can tweak it to our own taste.

This Simple Oat Crunchiesrecipe is an original recipe I found on google and I tweaked it just a little.

This is a fairly easy recipe and it turns out amazingly crisp, buttery and it’s so good. Almost addictive, as once you take that first bite you definitely will want to reach for more. Certainly a keeper in our home.

As you all know I love recipes with minimal effort and this recipe is exactly that. Everything literally gets popped into one bowl, how easy is that?

What ingredients do I need?

Cake Wheat Flour, Oats, Coconut, Golden Syrup, Sugar, Butter, Bicarbonate of Soda. Simple ingredients that can easily be found in our pantry.

Easy to make

Basically the dry ingredients gets mixed in one bowl. You melt the butter and add it to the dry ingredients. Press it into a baking pan and pop in the oven.

How easy is that. Once out the oven you cut them into squares and you have a delicious snack, that your kids will love too.

Baking the Oat Crunchies

I usually bake my crunchies at 160 degrees celsius for 30 minutes until golden brown. The time depends on how thick or thin you make your crunchies.

I pressed mine down to about a 30cm x 20cm size. You welcome to make them thicker if you prefer. If you want a little chewy texture you can remove from the oven 5 minutes earlier.

The crunchies are best cut when slightly warm. I find that once it cools down completely it makes it a bit more difficult to cut.

Some Tips:

For this recipe I increased the amount of coconut and reduced the amount of oats for extra crunchiness.

The thinner the crunchies the more crispy they are. If they are slightly thick they are a little more chewy. For extra chewiness you can replace the granulated sugar with brown sugar.

Oat Crunchies

These Oat Crunchies are so buttery and crisp, seriously addictive

5 from 4 votes

Ingredients

250 gram butter
1 tbsp golden syrup
1 tsp bicarbonate of soda
1 cup cake wheat flour
1&1/2 cup oats
1&1/2 cup dessicated coconut
1 cup granulated sugar

Instructions

Preheat oven to 160 degrees celsius. Line a cookie sheet with parchment paper
Add all the dry ingredients, cake wheat flour, oats and coconut to a large bowl and mix
Melt the butter and the golden syrup on the stovetop. Once the butter starts bubbling add the bicarbonate of soda. It will start to froth. Remove from stovetop and mix it together with the dry ingredients
The mixture will seem a little crumbly but once pressed into the pan it will stick together. You can use a spatula to press it into the pan and use your fingers to press down the edges. You can use two 27cm x 22cm pan or something close enough or you can use one large pan.
Bake at 160 degrees Celsius for 20-25 minutes or until golden brown
Remove from oven and cut whilst still warm. You can use a pizza cutter for easy cutting and cut the edges with a knife. Remove from the pan only once completely cool or they will crumble. Store in an airtight container once completely cool

Notes

I got 40 small squares from this recipe but you can cut them as big or small as you prefer
If you want a slightly chewy texture you an reduce the baking time a little and also substitute the white sugar with brown
The size of the pan depends on how thick you prefer your crunchies. I didn't have a pan that suited the thickness I wanted so I used two pans. My oven is large enough to accommodate two pans. Some people have used a 30cm x 20cm pan which gives you much thicker crunchies
I find the extra coconut does add that little extra crunchiness which is what we love, however you can reduce the coconut by half cup and add an extra half cup oats if you prefer it less crunchy

Keyword easy recipes, Lunchbox Ideas, oat crunchies, south african crunchies, teatime treat

Tried this recipe?Mention @tamarindnthyme

Simple Oat Crunchies • Tamarind & Thyme (2024)