Oaty crunchy munch is the sweet treat you didn't realise you need in your life. It's a snack, and sweet treat and a chunky granola all in one! I like to grab a handful to keep me going during a working day, or scrunch it up and add to yoghurt and berries for the perfect breakfast.
Little did i know when i created this recipe, how addictive it would be; i've been making batches on repeat in the past few weeks, because it seems to be just the right thing to nibble on when you need a little pick me up.
Super easy and fast to make this recipe enables you to make an allergy-friendly snack or breakfast in minutes. I use seeds to make it nut-free, but if you like nuts then they would also work brilliantly in this recipe. If you're looking for nut-free coconut then i really recommend the desiccated and flaked coconut from Coconut Merchant as it has no may contain warning and is super good quality. (Disclaimer: Coconut Merchant do send me free products to use in my recipes but even if they didn't, i would still buy and recommend their products over other brands.)
It's important to take the granola sheet out of the oven before it gets too dark in colour, you want it just starting to turn a darker than golden colour at the very edges. The middle may seem softish at this stage but don't worry it gets crisper. Keep in a sealed glass jar and grab handfuls whenever you need a bit of tasty energy to get you through the day.
Oaty Crunchy Munch
dairy-free, egg-free, nut-free, soya-free, sesame-free, can be gluten-free, vegetarian and vegan
makes 1 jar - serves 4
- 60 g rolled oats
- 20 g desiccated coconut
- 15 g coconut flakes
- 10 g sunflower seeds
- 10 g pumpkin seeds
- 1 pinch salt
- 1 tbsp soft brown sugar
- 1 tsp sunflower oil (or other flavourless oil)
- 4 tbsp syrup
- Line a baking sheet and preheat the oven to 180 degrees Centigrade
- Mix together the oats, coconut, seeds, salt and sugar
- Stir in the oil and syrup and mix so everything is well combined
- Transfer to the lined baking sheet and press down to form one big, thin layer
- Bake for 10-15 minutes, until golden and starting to brown around the edges.
- Let cool and then break into large chunks
- Keep in an airtight container
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