• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
  • Mobile Menu

    • Facebook
  • ×
    • Duck a l'Orange on a dinner plate with vegetables and a helping of gravy.
      Slow cooker Duck a l'Orange - with duck crown
    • Overhead shot of a baked zucchini quiche with tomato and cheese topping.
      Cheesy zucchini and carrot quiche - no crust, no fuss
    • A sqiuare piece of coconut marshmallow wee-bix slice on a whte plate.
      Coconut marshmallow Weet-bix slice
    • Pieces of air fried chicken on a white serving platter with bowls of salad in the background.
      Air fryer barbeque chicken - with a chutney glaze
    • A dish of pork and apple casserole on a table with mashed potatoes an broad beans.
      Slow-cooked pork and apple casserole with brandy gravy
    • A dish of chicken aloo matar with Indian green beans in the foreground.
      Chicken Aloo Matar (one pot chicken, potato and pea curry)
    • Pea and broad bean salad in a bue serving dish.
      Green pea and broad bean salad
    • A white serving dish filled with creamy mushroom pasta salad.
      Creamy mushroom pasta salad - with a tangy twist
    • A spoonful of sweet and sour dipping sauce being lifted from a small bowl.
      Quick and easy sweet and sour dipping sauce
    • A crispy prawn spring roll that has been dipped in dipping sauce.
      Crispy prawn spring rolls
    • Slices of chocolate loaf cake with a covering of chocolate.
      Chocolate ice cream loaf cake
    • Sliced pot roast of brisket on a serving platter, garnished with rosemary, with potatoes and carrots on the side.
      Braised brisket pot roast with tasty capsicum gravy
    Home » Recipes » Cakes, biscuits and dessert recipes

    Crunchies with oats and coconut

    Published: Mar 10, 2020 · Modified: May 30, 2024 by VJ · This post may contain affiliate links · 7 Comments

    Jump to recipe

    Crunchies with oats and coconut are delicious treats that you can whip up in next to no time. And the beauty of this recipe is that you can make these crunchies exactly as you like them. Take them out of the oven early and you have soft and chewy slices... leave them in a bit longer and they turn into crispy crunchy biscuits.

    Four crunchies piled on a plate.
    Jump to:
    • Crunchies
    • How to make crunchies
    • Step-by-step instructions
    • Save for later
    • Related recipes
    • 📋The recipe

    Crunchies

    I love this recipe - it's like having two recipes in one. Depending on how long you bake these crunchies, you can either have chewy slices, reminiscent of the English flapjack, or crunchy biscuits that beg to be dunked in a cup of tea.

    Either way, they taste amazing. They are packed with oats and coconut, and sweetened with golden syrup. And as a bonus, crunchies are so quick to make. The dough mixes up in only 5 minutes, and with 20 minutes in the oven, you can enjoy freshly baked crunchies in less than half an hour.

    Crunchies are also great for making with the kiddies. You don't need to be too exact with the measurements, so the little ones can even measure the ingredients themselves. And because it's all hands-on mixing they can roll up their sleeves and get stuck in with the mixing too. There's also no rolling and cutting involved - just mix, press into a baking tray and bake - instant cookies in no time!!!

    A crunchie on a cooling rack.

    How to make crunchies

    This recipe for crunchies makes 24 pieces. If you want to make a bigger batch, just double the ingredients. Get the exact measurements and instructions in the printable recipe card at the end of this post.

    Gather together the ingredients. You will need:

    • Oats - you will need proper oats that have to be boiled - don't use instant oats - they won't give the same results.
    • Coconut - desiccated coconut (not fresh)
    • Plain Flour -not self-raising flour
    • Sugar - plain white sugar is fine, if you have brown sugar you can use that for extra flavour.
    • Butter - butter obviously gives a better flavour, but if you only have margarine you can use that instead. It would have to be a brick of margarine though, don't use the soft spread.
    • Golden Syrup - this is a must for the lovely gooey texture and flavour it provides.
    • Cinnamon - optional - if you don't like it, leave it out.
    • Salt - likewise!
    • Bicarbonate of soda - don't mistake this for baking powder.
    • Milk - this is mixed with the bicarbonate of soda.

    Step-by-step instructions

    Collage of 4 images showing steps for mixing crunchies.
    • Measure oats, flour, sugar, coconut, salt and cinnamon into a mixing bowl (image 1) and stir to combine (image 2).
    • Melt the butter and golden syrup together until the butter is completely melted and then pour into the dry ingredients.
    • Mix the bicarbonate of soda with the milk and pour into the mixture (image 3).
    • Mix well until thoroughly combined (image 4). You will probably have to use your hands for this. The mixture should hold together when you squeeze it in your hand. If it is too dry and does not hold together, add another splash of milk.
    Collage of 4 images showing steps for baking crunchies.
    • Line a ½" (1cm) deep, 9" x 13" (23m x 33cm) baking tray with baking parchment. This will enable you to remove the baked crunchies from the tray easily (image 1).
    • Press the mixture evenly into the tray, ensuring you press it well down, and into the corners.
    • Bake in a preheated oven (180C / 350F) for 20 minutes. This will give you a soft chewy slice (image 2).
    • If you want to make them crispy, bake for an extra 5 minutes.
    • Remove from the oven and cut into squares while still warm (image 3).
    • Once the crunchies are cool enough to handle, remove from the baking tray and allow to cool on a wire rack (image 4).
    • Store in an airtight container.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Save for later

    Why not pin this crunchie recipe to your Pinterest board so you can make it later? Just click the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    Visit my cakes, biscuits and dessert recipes page for other tasty bakes. Here are a few you might enjoy:

    • Slices of banana walnut bread in front of the whole loaf, next to a banana.
      Easy banana walnut bread
    • Overhead shot of glazed chelsea buns.
      Homemade Chelsea buns (Cinnamon Buns)
    • Easy coconut macaroons - only 4 ingredients
    • Close up of a chocolate-coated condensed milk flapjack on a wooden board.
      Condensed milk flapjacks

    📋The recipe

    Four crunchies piled on a plate

    Oat and Coconut Crunchies

    Crunchies with oats and coconut are delicious treats that you can whip up in next to no time. And the beauty of this recipe is that you can make these crunchies exactly as you like them. Take them out of the oven early and you have soft and chewy slices… leave them in a bit longer and they turn into crispy crunchy biscuits.
    Recipe by: Veronica
    Baking
    British, South African
    Calories 135
    Prep 10 minutes minutes
    Cook 20 minutes minutes
    Total Time 30 minutes minutes
    Servings: 24 biscuits
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    4.75 from 20 votes

    (Click the stars to rate this recipe)

    Equipment

    • Mixing bowl
    • 9" x 13" Baking sheet
    • Spatula / wooden spoon
    • Small saucepan

    Ingredients

    • 1½ cups / 150 grams / 360 ml coconut
    • ½ cup / 70 grams / 120ml cake flour (all purpose)
    • 2 cups / 170 grams / 480 ml oats
    • ½ cup 100 grams / 120ml sugar
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ cup / 115g / 120mlbutter
    • 2 tablespoons / 45g / 30mlgolden syrup
    • ¼ cup / 60 ml milk
    • 1 teaspoon / 5 grams / 5ml bicarbonate of soda

    Instructions

    • Pre-heat oven to 180°C / 350°F
    • Dissolve the bicarbonate of soda in the milk and set aside
      1 teaspoon / 5 grams / 5ml bicarbonate of soda, ¼ cup / 60 ml milk
    • Combie all the dry ingredients in a mixing bowl
      1½ cups / 150 grams / 360 ml coconut, ½ cup / 70 grams / 120ml cake flour (all purpose), 2 cups / 170 grams / 480 ml oats, ½ cup 100 grams / 120ml sugar, ½ teaspoon salt, 1 teaspoon ground cinnamon
    • Heat the butter and syrup in a saucepan, or in the microwave, until the butter is just melted.
      ½ cup / 115g / 120mlbutter, 2 tablespoons / 45g / 30mlgolden syrup
    • Add the the dry ingredients along with the milk
    • Mix well to combine (use your hands if necessary). If the mixture is too crumbly add another splash of milk
    • Line a 1cm deep 9" x 13" (23cm x 33cm) baking tray lined with baking parchment.
    • Press the mixture evenly onto the baking tray, making sure to press down well, and distribute the mixture evenly into the corners.
    • Bake in the pre-heated oven for 20 minutes until golden brown.
    • Remove from the oven and allow to cool. Cut into squares while still warm.
    • Store in an airtight container.

    Notes

    This is a very dry mixture - it should just hold together when you squeeze it with your hand.  If it is too crumbly, add another splash of milk.
    Line your baking tray with baking parchment - this will make it easier to remove the crunchies from the pan.  If you don't have baking parchment, just grease the pan lightly with butter or margarine.
    Cut into squares while still warm - if you wait until the crunchies are completely cold you may find that they crumble when you cut them into squares.
    For a crunchier biscuit - bake for an extra 5 minutes.
    Nutrition is calculated based on the assumption that the crunchies will be cut into 24 pieces, and is per piece.

    Nutrition

    Calories - 135kcal | Carbohydrates - 14.2g | Protein - 1.8g | Fat - 8.5g | Saturated Fat - 6.2g | Cholesterol - 11mg | Sodium - 137mg | Potassium - 66mg | Fiber - 1.9g | Sugar - 5.3g | Calcium - 11mg | Iron - 1mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
    Share on Facebook Share on Twitter

    If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

    If you'd like to continue browsing, just click on this link to all my recipes.

    More Cake, biscuit and dessert recipes

    • A slice of baked yoghurt cheesecake on a plate, topped with blueberry compote.
      Easy baked yoghurt cheesecake with blueberry compote
    • A slilver cake dish filled with choc chip meringue cookies.
      Crispy choc chip nut meringue cookies
    • A slice of sticky toffee pudding traybake with toffee sauce glaze on a glass serving platter.
      Easy sticky toffee pudding traybake with toffee sauce glaze
    • A slice of strawberry mascarpone cake on a blue patterned plate with a cake fork.
      Mascarpone strawberry cake (no butter)
    1033 shares
    • Share on Facebook8
    • Tweet

    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      4.75 from 20 votes (16 ratings without comment)

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Claire

      October 26, 2023 at 4:19 pm

      5 stars
      I enjoyed these, easy and turned out like flapjacks. I topped up the coconut and golden syrup with mixed nuts and date syrup Also reduced amount by 1/3 as didn’t have enough oats so used a 9x9 square tin for 25 min. thanks for sharing your recipe ☕️

      Reply
      • VJ

        October 26, 2023 at 4:21 pm

        My pleasure - glad you enjoyed them!

        Reply
    2. Mpho

      October 27, 2022 at 10:19 am

      5 stars
      Tried this and added a spoon of peanut butter, all I can say is Wow and thank you for the recipe. All the way from South Africa...

      Reply
      • VJ

        October 27, 2022 at 12:52 pm

        5 stars
        What a good idea - I must try them with peanut butter next time!

        Reply
    3. Felicity

      November 07, 2021 at 5:11 am

      Why do my biscuits come out so crumbly they just fall apart, can i add more butter and syrup and rebake

      Reply
      • VJ

        November 08, 2021 at 2:45 pm

        Hi Felicity
        I was so worried about your comment that I remade these crunchies today.
        What I noticed was that while the cup measurements were correct, there appears to have been a problem with the conversion program that I used for the gram and millilitre amounts.
        Unfortunately, the gram amounts for the dry ingredients were too high, which would have caused the biscuits to be so crumbly.
        (I think I'm going to have to sack my proof-reader (ie me)).
        I have adjusted the gram measurements and updated the recipe accordingly.
        I can only apologise, but I must thank you for pointing this out so that others won't have the same problem.
        VJ x

        Reply
    4. Germariet

      January 24, 2021 at 10:13 pm

      5 stars
      Delicious thank you!

      Reply

    Primary Sidebar

    A picture of Veronica in the garden in front of a pink-flowering shrub.

    Hi, I'm Veronica! Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years.

    More about me →

    Readers favourites

    These are my most viewed recipes:

    • Sliced silverside on a plate with carrots and potatoes.
      Slow-cooker beef silverside
    • Slices of oven-baked gammon on a serving dish.
      Easy oven-baked gammon
    • Overhead shot of a white serving bowl filled with beef and kidney stew. There is a large wooden spoon at the side of the bowl.
      Slow-cooker beef and kidney stew
    • A slice of bacon and egg pie on a plate
      Proper bacon and egg pie
    • A pile of crusty German bread rolls.
      Crusty German bread rolls (Brotchen)
    • A dish of twice-cooked pork belly garnished with sesame seeds and spring onions.
      Twice cooked pork belly - with a sticky glaze

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Subscribe

    • Subscribe to my newsletter and get a free recipe ebook.

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 www.foodleclub.com

    Copyright © 2025 Foodleclub.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.