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Oat Crunchies tied with string with flowers and a vase on the right
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5 from 1 vote

Oat Crunchies

These Oat Crunchies are so buttery and crisp, seriously addictive
Servings: 20


  • 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


  1. I got about 20 squares from this recipe but you can cut them as big or small as you prefer
  2. 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
  3. If you want a slightly chewy texture you an reduce the baking time a little