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Oatmeal Crunchies

Updated Mar 21, 2019  /  Published Oct 15, 2015
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Oatmeal Crunchies

Hearty and wholesome South African Oatmeal Crunchies #vegan #dairy-free #lovingitvegan

Oatmeal crunchies is an old South African recipe favorite. As a kid in SA, if you went to visit anyone’s granny, it was likely that they would have some crunchies in a cookie jar that you would be mighty pleased to tuck in to.

In South Africa – these are just called ‘Crunchies’. But I added in ‘oatmeal’ to make it a bit more explanatory, since ‘crunchies’ alone doesn’t really say much!

Though, they really are very crunchy indeed.

And they have a wonderfully hearty, healthy, wholesome vibe going for them too.

They’re sort of a fabulous mix of oatmeal cookies and granola bars.

South African Oatmeal Crunchies - Ingredients. #vegan #lovingitvegan

You can even make these gluten-free if you like, you just have to swap out the all-purpose flour for gluten-free all purpose flour and make sure your rolled oats are the gluten-free variety.

I used Golden Syrup here, which is a UK brand that we use a lot in South Africa, though it’s also available in other countries. If you don’t have Golden Syrup, just use any syrup. Maple will do just fine.

How to make #vegan Oatmeal CrunchiesHow to make Oatmeal Crunchies. #vegan #lovingitvegan

In this recipe, you melt the butter, syrup and sugar together and when it’s bubbling along nicely, you take it off the heat, add in the baking soda and whisk it in.

Then pour this over the dry ingredients and mix in.

How to make Oatmeal Crunchies. #vegan #lovingitvegan

It’s a really simple recipe – just 10 ingredients and 40-50 minutes, and you’ll have the most delicious smelling house on the block (seriously, if you sell houses, I recommend baking these in that show house kitchen!)

Serve with some delicious cashew nut milk for a real milk and cookies treat!

South African Inspired Oatmeal Crunchies! #vegan #dairy-free #dessert #lovingitvegan

When testing this recipe, I tried it with 8 ounces of vegan butter, since the traditional recipe uses that amount of regular butter, but it just seemed like a lot. Like really a lot.

The end result was perfectly wonderful, but I was wondering what would happen if I used a bit less. So I then tried it with 6 ounces and really, I couldn’t tell a difference. So I reckon – why not use less.

You can also choose how ‘crunchy’ you want your crunchies.

If you prefer them softer and chewier, you can take them out the oven a bit earlier. Cooking time is anything from 20-30 minutes. I go for the full 30 minutes, but I just turn the heat down in the last 10 minutes. I like them super crunchy.

Hearty and wholesome South African Oatmeal Crunchies #vegan #dairy-free #lovingitvegan Hearty and wholesome South African Oatmeal Crunchies #vegan #dairy-free #lovingitvegan

If you love the crunchy things, you’ll love this recipe. If you love granola bars, you’ll love this recipe. If you love oatmeal, you’ll love this recipe. Really, I just think you will love this recipe!

If you make these South African Crunchies, let us know how it goes by rating the recipe and leaving a comment! And snap a photo whydontcha and tag it #lovingitvegan on Instagram so we can check it out!

Hearty and wholesome South African Oatmeal Crunchies #vegan #dairy-free #lovingitvegan Hearty and wholesome South African Oatmeal Crunchies. Similar to vegan oatmeal cookies, but crunchier! #vegan #lovingitvegan #dairyfree #cookies

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Oatmeal Crunchies


★★★★★

5 from 2 reviews

  • Author: Loving It Vegan
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 15 Large Squares
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Description

Delicious South African Oatmeal Crunchies – a delightful mix between oatmeal cookies and granola bars. Hearty, wholesome and very crunchy indeed, these make a perfect snack time treat.


Ingredients

  • 2 cups (180g) Rolled Oats
  • 1 cup (125g) All Purpose Flour
  • 1 cup (80g) Dessicated Coconut (unsweetened)
  • 1 cup (200g) Brown Sugar
  • 6 oz (170g) Vegan Butter
  • 3 Tbsp Golden Syrup (or Maple Syrup)
  • 1 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 1 tsp Cinnamon

Instructions

  1. Preheat the oven to 350 degrees fahrenheit (180 degrees celsius).
  2. Add the rolled oats, coconut, flour, salt and cinnamon to a mixing bowl and mix together.
  3. Add the butter to a pot on the stove and melt the butter on medium heat.
  4. Add the syrup and sugar and stir until the sugar has melted completely and the mixture is bubbling.
  5. Remove from the heat, throw in the baking soda and using a hand whisk, quickly whisk it all together.
  6. Pour the melted butter, sugar and syrup mix over the dry ingredients and stir in.
  7. Add the vanilla and stir.
  8. Grease a 9×13 baking tray with coconut oil.
  9. Scoop the mix out onto the baking tray and smooth down with a spatula.
  10. Place into the oven and bake for 20 minutes at 350F degrees (180 celsius). Then turn it down to 320F degrees (160 celsius) for a final 10 minutes.
  11. Remove from the oven and allow to cool.
  12. When mostly cooled, cut into squares and store in an airtight cookie jar.

  • Category: Dessert
  • Cuisine: Vegan, South African

Nutrition

  • Serving Size: 1 Square (of 15)
  • Calories: 220
  • Sugar: 16g
  • Sodium: 242mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Carbohydrates: 32g
  • Fiber: 2.5g
  • Protein: 3g

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Hearty and wholesome South African Oatmeal Crunchies #vegan #dairy-free #lovingitvegan
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About the Author

Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan and the author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' I love making delicious vegan food and creating vegan versions of all your old favorites, so that youโ€™ll never feel like youโ€™re missing out. Find out more about me here.

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Reader Interactions

Comments

  1. Bonita says

    November 12, 2019 at 12:07 pm

    So I’m all prepared to make this and cannot understand your gramage? How can 1 cup of sugar be 200g and 2 cups of oats be 180g? Should I use a scale or a cup?

    Reply
    • Alison Andrews says

      November 12, 2019 at 12:36 pm

      A scale is going to be the most accurate. In terms of understanding it, the gram measure is a measure of weight not of volume. So a cup of stones is going to weigh more than a cup of feathers, but they’re both still a cup. That’s the best way I know to explain it. All the best! ๐Ÿ™‚

      Reply
  2. Kels says

    September 03, 2019 at 2:36 am

    I made mine with even less vegan butter and then sprinkled water in until I could work with the dough. Still delightful but more chewy and less crunchy.

    ★★★★★

    Reply
    • Alison Andrews says

      September 03, 2019 at 12:07 pm

      Thanks for sharing Kels! ๐Ÿ™‚

      Reply
    • Chloe says

      September 04, 2019 at 12:47 pm

      What vegan butter do you recommend, or do you make your own?
      Or is vegan butter margarine/palm oil, cant find vegan butter in store?

      Reply
      • Alison Andrews says

        September 04, 2019 at 1:27 pm

        Hi Chloe, you can make your own and we have a recipe for homemade vegan butter. But you can also use dairy free margarine and this is usually what is meant by ‘vegan butter’. All the best! ๐Ÿ™‚

        Reply
    • Gina says

      September 05, 2019 at 5:45 pm

      Hi..looking forward to making these, and your oatmeal cookies (with chocolate chips, please) for a friend. I’ve never heard of desiccated coconut here in the Midwest. What exactly is it?
      Thanks!

      Reply
      • Alison Andrews says

        September 06, 2019 at 11:28 am

        Hi Gina, apparently it can also be called ‘sweetened coconut flakes’ in some places. It is the finely shredded coconut, not the larger flakes. Hope this helps! ๐Ÿ™‚

        Reply
  3. Dave says

    January 18, 2019 at 2:50 am

    Hi,
    What size pan? Thx.

    Reply
    • Alison Andrews says

      January 18, 2019 at 10:07 am

      Whoops, I’ve updated the recipe card, a 9×13 quarter sheet pan is great for this.

      Reply
  4. Vivi Belle says

    December 14, 2018 at 2:08 am

    Could you leave out the coconut? My husband is not a fan. Thanks!

    Reply
    • Alison Andrews says

      December 14, 2018 at 11:11 am

      Hi Vivi, I think it would be fine to leave it out.

      Reply
  5. Anna Andrews says

    May 07, 2017 at 6:46 am

    Simple, useful and tasty tea time treat

    ★★★★★

    Reply
  6. Shirley. NUNDOO says

    November 25, 2015 at 11:31 am

    Love your recipes! Need to detox. Shirley

    Reply

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Hi Iโ€™m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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