Chewy oatmeal bars known in South Africa as crunchies, made with oats, coconut and golden syrup, then baked into soft, chewy squares with a hint of almond crunch. No eggs, no fuss, and ready in under an hour.
Equipment
- Mixing bowl
- Saucepan or microwave-safe bowl
- Wooden spoon or spatula
- Square baking tin, 23cm x 23cm x 7.5cm (or similar rectangular tray)
- sharp knife
Ingredients
- 200g margarine
- 1½ tsp bicarb
- 2 tbsp golden syrup (or honey or maple syrup)
- 2 cups (500ml) rolled oats
- 1 cup (250ml) cake flour
- ¾ cup (187.5ml) castor sugar
- ¾ cup (187.5ml) dessicated coconut
- 75g melted chocolate
Instructions
- Melt the margarine in a saucepan or microwave, then stir in the bicarbonate of soda.
- Add the rolled oats, cake flour, castor sugar, desiccated coconut, golden syrup, and chopped almonds. Mix until well combined.
- Press the mixture evenly into a greased 23cm x 23cm x 7.5cm baking tin.
- Score into 36 squares (or 16–20 larger pieces) before baking.
- Bake for 25 to 30 minutes at 160°C. Every oven runs slightly differently, so keep an eye on colour rather than the clock. You’re looking for golden brown, not deep brown.
- Cut along the scored lines while still warm, then cool completely for 2–4 hours.
- Once completely cooled, drizzle with melted chocolate (if using) and enjoy!
Notes
- Bicarb reacts with the hot margarine and will bubble, this is normal and part of what gives the bars their texture and slight rise.
- Golden syrup gives the most authentic flavour and texture. Honey or maple syrup work as substitutes but may give a less chewy result.
- Score the mixture before baking so it's easier to slice cleanly once baked.
- Cut along the scored lines while the bars are still warm. Cutting once fully cooled and hardened causes crumbling.
- The oatmeal bars taste even better the next day once fully set, so they're great to make ahead.