These South Africa Crunches are similar to granola bars found in the State. The crunch oat biscuits are less sweet and wholesome. They are made with oat, honey, brown sugar, coconut, flour, and fall spice. They are very satisfying and perfect for back-to-school snacks.
If you love granola bars, then this will be your new favorite. They’re chewy, nutty, and studded with just the right amount of sweeteners. The oat crunches biscuits are healthy enough to pass for breakfast, but they’re also a perfect afternoon snack.
Why you will like the recipe
- These crunchies/ bars have cinnamon, nutmeg, shredded coconut, and a hint of powdered ginger, brown sugar, vanilla, and honey. Each bite is full of warm flavor.
- The crunchies are soft, chewy, thick, and sticky, with an extra oat texture.
- This is one of the easiest recipes to make. All you do is mix everything together and bake, as simple as that.
- Everything comes together in 1 mixing bowl, and a wooden spoon or spatula
- Customizable—instead of dried cranberries, you can use other nuts and dried fruit.
Ingredients for Making Crunchies
Rolled oats – They give these bars a perfect chewy texture. If you’re gluten-free, make sure that you use certified gluten-free oats.
Honey and brown sugar – help all the ingredients stick together!
Vanilla extract – It improves the flavor of the bars/ crunchies.
Salt: To help the sweet and nutty flavors in this recipe shine.
Dried cranberries – finely chopped dark chocolate, other dried fruits, and nuts will work in their place.
How to Make Crunchies (crunchy oat bars)
Melt butter, honey, brown sugar, and salt in a saucepan until completely melted. You may do this in a microwave-safe bowl. Then add baking soda and mix.
Place the oats, coconut, flour, and spices in a big mixing bowl, then stir in the melted butter mixture.
Press tightly into a lined 8-inch or 9-inch square baking pan. If you want a crispier version, then bake them in a 9×13 baking pan.
Bake until golden brown on top.
Cool, then cut into squares and enjoy.
Storage and Freezing instructions
Crunchies can be kept or stored in an airtight container for up to a week.
You can freeze squares in single layers between sheets of parchment paper in an air-tight container for up to 3 months. Thaw overnight in the refrigerator.
More similar recipes you’ll like
Strawberry Yogurt Parfait Pie (with Granola Crust)
Lepelsteeltjies – South African Cheese and Apricot Jam Cookies
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Thanks for reading. As always, know that God loves you, and stay blessed!
Happy baking
Linda.
Crunchies
Equipment
Ingredients
- 180 g butter
- 2 tablespoons honey/ golden syrup
- ¾ cup (150g) Granulated sugar
- 1 teaspoon baking soda
- 1 cup (65g) unsweetened shredded coconut
- 2 cups (205g) rolled oat
- 1 cup (140g) all-purpose flour
- ¼ cup (37g) dried cranberries
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp powdered ginger
- ½ nutmeg
Instructions
- Preheat to 325 °F. Prepare 8×8 or 9×9 baking pan with a parchment paper. Set aside.
- In a medium bowl, place flour, oat, shredded coconut, cranberries, and all the spices, mix together.
- Melt butter, honey, and brown sugar in a saucepan until completely melted on low-medium heat. You can do this in a microwave-safe bowl at 60 seconds intervals until melted. Take the pan off the heat and add baking soda and mix.
- Pour the melted butter mixture into the oatmeal mixture and mix well. Make sure all the dry ingredients are well mixed.Press mixture into a prepared baking pan. You may use parchment paper to smooth the top out.
- Bake the crunchies at 325° F for about 20-25 minutes or until golden brown. Start checking after 20 minutes on the crunchies since every oven is different.Remove from the oven and let it cool completely, then cut in to squares and serve.
- You can store in an airtight container for up to a week
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