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Easy lockdown oats crunchie recipe

Published Apr 24, 2020


DURBAN - Suppose you lost count of how many days you’ve spent in lockdown, boredom is oozing out of every orifice and you just want this nightmare to end.

Trust me when I say, a lot of people feel the same way. However, it's no secret that the process of cooking or baking is a great way to pass time and keep yourself occupied.

Even though our food supplies may be running low, we still enjoy a good snack every now and again. With a few ingredients that you are sure to find around the kitchen, we found an easy oats Crunchie recipe you can try out:


1 Heaped cup (300 ml) oats

1 Cup coconut

1 Cup flour

½ a cup brown sugar

½ teaspoon bicarbonate of soda

125g baking margarine

1 tablespoon golden syrup (you can use honey as an alternative)

NB: 250ml measuring cup and rounded measuring have been used to measure ingredients.

You can add dry fruit if desired (cranberries or raisins are a good option). If you are looking for a healthy alternative, try pumpkin seeds.


Preheat the oven to 160 degrees Celsius. Lightly grease a swiss roll baking tray and set aside. Then in a bowl big enough, mix the oats, coconut and brown sugar. Sift the flour and bicarb and mix the ingredients.

On a low heat, melt the margarine and syrup in a small saucepan or pot. Make sure not to burn or overcook this mixture. Then pour the syrup and melted margarine into the dry ingredients and mix well. Press evenly into the prepared baking tray.

Bake for roughly 12-13 minutes and rotate the tray halfway through the process. This ensures an even heat distribution. After 12-13 minutes in the oven, remove and cut into desired sizes. Return the tray to the oven that has been switched off to complete baking and get a crispy texture. Let it cool completely and store in an airtight container. Let it rest for an hour or so before serving. Serve with a glass of milk or warm beverage.

Recipe by Angie Pather


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