Crunchies
Crunchies are South Africa oat bar are made with oat, honey, brown sugar, coconut, flour and fall spice. They are very satisfying and perfect for back-to-school snacks
Equipment
Ingredients
- 180 g butter
- 2 tablespoons honey/ golden syrup
- ¾ cup (150g) brown 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 8x8 or 9x9 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
Notes
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.
Nutrition
Calories: 174kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.5gCholesterol: 1mgSodium: 244mgPotassium: 102mgFiber: 3gSugar: 15gVitamin A: 20IUVitamin C: 0.1mgCalcium: 24mgIron: 1mg
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