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.
Simple Oat Crunchies
This Simple Oat Crunchies recipe 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.
You can bake them in the oven for longer if you want crispy or reduce the baking time if you prefer softer.
If you don’t like too much crunch then I suggest you reduce the coconut by half cup and add an extra half cup oats.
If you do try my recipe please drop me a comment and a star rating, it is always appreciated.
More treats to try:
Rose Pistachio Shortbread Cookies
Recipe was published October 2021 and updated 1 November 2022
Oat Crunchies
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, sugar, 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
Hi. I’ve been making your original recipe for the last couple weeks and my family love it! I cannot seem to find the recipe any longer. Kindly email it to me if it has been removed from the site. Thank you kindly
Hi Taryn! My apologies. I will email you the original recipe. I didn’t seem to have any traffic to that recipe so I assumed nobody ever used it. Will look into posting it again. Take Care:-)
Made crunchies before , but this was far the best ones made.????
I love the pics and presentation of your recipes.
Such pride goes into this.
Definetly going to try to make more of these
beautiful recipes.
Thank you so much Joanna! I am so pleased to hear that the recipe worked for you. Thank you for your kind words. Take care:-)
This is a good crunchie recipe , just needs a bit of salt, in my opinion x
Hello the crunching are Devine and love them going to make more and thank you for the recipe. Always wanted to make crunches and yours are the best thank you
Just made your recipe and added some cinnamon and flaked almonds, it’s an absolute hit. Thank you for sharing the amazing recipe
Very simple to make and comes out perfect everytime! My son begs me all the time to make them.
This recipe is absolutely perfect! For years I’ve tried to re-create the recipe my husband’s gran made and it was never quite right. Yours finally nailed it! Thank you!