Our favourite oat crunchies

By Drum Digital
03 April 2014

Facebook SuperMom Mariet Landman loves baking her grandchildren oat cookies for school, but they’re looking for something with a little more crunch. Here are our three favourite recipes for you and Mariet to try.

Old faithful

  • Melt 125 g butter and 40 ml golden syrup.
  • Dissolve 2 ml bicarbonate of soda in 20 ml boiling water and add to the butter mixture.
  • Remove from the heat and stir in 250 ml oats, 250 ml cake flour, 250 ml sugar and 180 ml coconut.
  • Drop teaspoonfuls on a greased baking sheet and bake at 160°C for about 20 minutes.
  • Makes 40 cookies.

Top tip: The batter spreads during the baking process so leave enough room between cookies. Use 180 ml of crushed breakfast cereal instead of the coconut if you want to.

Everyone’s favourite

This recipe was sent to us by Sandrah van der Linde of Kestell.

Makes 50-60

Preparation time: 15-20 min

Baking time: 12-15 min

  • 280 g (500 ml/2 c) cake flour
  • 3 ml (generous ½ t) salt
  • 160 g (500 ml/2 c) oats
  • 160 g (500 ml/2 c) coconut
  • 300 g (375 ml; 1½ c) sugar
  • 250 g butter or hard margarine
  • 30 ml (2 T) golden syrup
  • 5 ml (1 t) bicarbonate of soda, dissolved in a little milk
  • 1 egg, whisked
  • 5 ml (1 t) vanilla essence
  • 2 ml (½ t) almond essence

Preheat the oven to 180 °C. Grease a few baking sheets with nonstick spray. Sift together the flour and salt. Combine the oats, coconut and sugar and mix well with the flour mixture. Heat together the butter or margarine and golden syrup until melted. Leave the mixture to cool slightly. Add the remaining ingredients to the syrup mixture then add to the dry ingredients. Knead to mix well. Shape the mixture into small balls and place them on the baking sheets. Flatten the balls slightly. Bake for 12-15 minute or until done. Leave to cool slightly on the baking sheets before transferring to wire racks to cool completely. Store in airtight containers.

Top tip: Instead of making individual oat cookies you can press the mixture onto a baking sheet, bake for 20 minutes and cut into fingers. You could do this with other biscuit recipes too.

Microwave magic

Makes about 28

Preparation time: 15 min

Microwave time: about 10 min

  • 25 ml (5 t) golden syrup
  • 200 ml margarine
  • 500 ml (2 c) oats
  • 250 ml (1 c) desiccated coconut
  • 250 ml (1 c) cake flour
  • 250 ml (1 c) sugar
  • 60 ml (¼ c) mixed seeds and nuts or breakfast seed mix
  • 125 ml (½ c) dried cranberries or chopped dates

Grease 4 x 10 cm square glass dishes with nonstick spray. Microwave the syrup and margarine in a glass bowl for 2 minutes or until the margarine has melted. Mix the remaining ingredients and add to the syrup mixture. Spoon the mixture into the prepared dishes. Microwave each batch on 100 per cent power for 2-2½ minutes or until firm and golden brown. Do not overmicrowave as the mixture cooks from the inside and will burn inside first. Leave to cool completely, cut into squares and store in airtight containers when completely cooled.

Top tip:  Instead of making the cookies in 4 small glass bowls, make them in one large greased container. Microwave for 8-10 minutes. Cut into squares and decorate with melted white chocolate. Substitute a mixture of sun-dried apples, desiccated coconut and bran for the oats.

Find Love!