I got this recipe for Oat Crunchies from my dear Italian friend, Rita. She is the sweetest and kindest person I know and she makes me feel special and like I really belong in her life. I’m so happy to have met this wonderful human being, who is never ever too busy for me.
She’s the kind of friend you can count on. So if I am in trouble I know she will be the one to rush to me. I do have two other special friends that will do the same for me too. Lock Down has made me really appreciate my loyal, kind friends. I am so grateful for them.
This Oat Crunchies Recipe is her mum’s and the recipe is even written in her own handwriting. Something that’s rare in these times because I usually get a screenshot of the recipe, from google.
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. I’ve had to adjust the quantity of butter because the butter in the original recipe was nearly enough
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. I do have another recipe but I think this one is definitely better.
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.
If you do try my recipe please drop me a comment and a star rating, it is always appreciated.
More treats to try:
- 175 gram butter melted
- 1 tbsp golden syrup
- 1 tsp bicarbonate of soda
- 1 cup cake wheat flour
- 1 cup oats
- 1 cup dessicated coconut
- 1/2 cup granulated sugar
- Preheat oven to 160 degrees celsius. Line a cookie sheet with parchment paper
- Add all the dry ingredients, cake wheat flour, oats, coconut, bicarbonate of soda, to a large bowl and mix
- Melt the butter and add it to the dry ingredients with the golden syrup. Mix well
- The mixture will seem a little crumbly but once pressed into the pan it will stick together. If you feel it is far too crumbly add a little more melted butter
- Press the dough flat, about 30cm x 20cm rectangle, with the back of a spoon or a measuring cup
- Bake at 160 degrees Celsius for 30 minutes or until golden brown
- Remove from oven and cut whilst still warm. Store in an airtight container once completely cool
- I got about 20 squares from this recipe but you can cut them as big or small as you prefer
- If your dough feels far too crumbly you can add a little more melted butter. I found the amount of butter perfect for my dough
- If you want a slightly chewy texture you an reduce the baking time a little