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Classic Buttery Oat Crunchies Squares with Coconut and Syrup
Buttery Oat Crunchies Squares made with oats, coconut, and golden syrup for a crisp, buttery treat that’s easy to bake and perfect for sharing
Why you will love and enjoy these Buttery Oat Crunchies Squares
- Crispy edges with a soft, buttery centre that’s hard to resist
- Uses simple pantry ingredients you probably already have
- Quick bake with an easy hands off finish in the oven
Classic oat bars with coconut, golden syrup and sugar.
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Buttery Oat Crunchies Squares
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 20 to 24 cookies depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Baking
- Cuisine: South African
Description
These Buttery Oat Crunchies Squares come together fast and disappear even faster. They’ve got that crisp edge, soft middle, and just the right buttery sweetness that makes you reach for another piece without thinking.
Ingredients
- 180 g butter or margarine
- 15 ml (1 tbsp) golden syrup
- 5 ml (1 tsp) baking soda
- 500 ml (2 cups) rolled oats
- 250 ml (1 cup) cake flour
- 250 ml (1 cup) white sugar
- 250 ml (1 cup) desiccated coconut
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Lightly grease a medium baking tray and, if you’ve got it, line it with parchment so lifting the bars out later is easier.
- In a small saucepan over medium heat, melt the 180 g butter or margarine with the 15 ml golden syrup.
- Once melted, stir in the 5 ml baking soda and keep an eye on it; it’ll foam up slightly, which is exactly what you want. Remove from the heat right away so it doesn’t overcook.
- In a large bowl, combine the 500 ml oats, 250 ml cake flour, 250 ml white sugar, and 250 ml desiccated coconut. Give it a quick mix.
- Pour the warm butter mixture over the dry ingredients and mix well. It should come together into a slightly sticky, crumbly dough.
- Tip the mixture into your prepared tray. Press it down firmly with the back of a spoon or your hands. Really compact it so the bars hold together nicely after baking.
- Bake for 5 minutes at 350⁰F (180⁰C), then switch the oven off and leave the tray inside for another 20 to 30 minutes. This slow finish helps the crunch develop without burning the edges.
- Remove from the oven and cut into squares while still warm. Let them cool completely in the tray before lifting out, or they might crumble a bit.
Notes
Created, prepared, tried, and tested Preshana
Nutrition
- Serving Size: 1
- Calories: 165
- Sugar: 11.3 g
- Sodium: 66.3 mg
- Fat: 7.6 g
- Saturated Fat: 5.2 g
- Trans Fat:
- Carbohydrates: 21.8 g
- Fiber: 1.1 g
- Protein: 1.7 g
- Cholesterol: 16.1 mg
A simple bake with real texture and a crisp top and soft centre that make them stand out. It’s a small effort for a great result.
Buttery Oat Crunchies Squares offer a satisfying mix of crisp edges and a soft, buttery centre that feels just right with every bite. The simple method and familiar ingredients make it an easy choice for anyone wanting a reliable, homemade bake that delivers consistent results.
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Looks pretty tasty. I love snacks in the afternoon. They also look healthy. Thank you for sharing at Love Your creativity.
Thank you Linda, They are yum, hope you do give them a go and enjoy them.