1. Preheat your oven to 325°F (160°C). Move the oven rack to the middle.
2. Spray a 10×15-inch baking pan with oil spray.
3. In a large bowl, combine oats, coconut, flour, sugar, salt, and cinnamon. Mix well.
4. Melt the butter and golden syrup together in the microwave.
5. Let it cool for about 5 minutes.
6. In a small cup, dissolve the baking soda in the milk.
7. Pour both the butter mixture and the milk mixture into the dry ingredients.
8. Mix everything together until well combined (hands work great for this).
9. Press the mixture evenly into the prepared pan, pushing down firmly, especially in the corners.
10. Bake for 25 to 35 minutes, until golden brown.
11. Rotate the pan halfway through baking (around 16–18 minutes).
12. If it starts to brown too fast, loosely cover with foil or lower the heat to 300°F for the last few minutes.
13. Let it cool for 10–12 minutes on a wire rack, then slice into squares while still warm.

Tips for Perfect Crunchies

• Want them chewy? Bake closer to 25 minutes.
• Want them extra crispy? Go for 35 minutes.
• Cut the foil to fit your pan before baking; it makes it easier if you need to cover quickly.
• If the bottom is browning too fast, place the baking pan on top of a second empty tray.
• Use old-fashioned oats; quick oats won’t give you the same texture.
• Store in an airtight container at room temperature for up to a week.