Maple syrup, brown sugar and coconut add just the right sweetness to these hardy, snackable Oatmeal Crunchies. Inspired by our travels to Southern Africa, they’re a new family favorite!
South African Inspired Oatmeal Crunchies Recipe
These Oatmeal Crunchies are so simple and so delicious. Sweetened with brown sugar and maple syrup with coconut flakes for flavor and texture, these crunchy bars make such a satisfying snack or a quick breakfast.
Inspired from our trip to Southern Africa, crunchies are to South Africa like chocolate chip cookies are to America. They’re everywhere! We loved snacking on them during our game drives and when traveling between destinations. At each lodge, they were homemade and so so yummy!
Breakfast and Snack Bars
These oat bars make a great quick breakfast. They’re so delicious and have great staying power for all you need to get done. They also make a great afternoon pick-me-up with a cup of coffee. They remind me of a Nature Valley crunchy granola bar, but with the slightest chew from coconut. So delicious!
Oat bars are a staple in this house. Some of our favorites are my Peanut Butter Honey Oat Bars (made with just 3 ingredients!), these super easy Overnight Oats Bars, and these slightly more decadent Brown Butter Blueberry White Chocolate Oat Bars. They’re unbelievable.
Oatmeal Crunchies Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Refined coconut oil
- Unsalted butter, melted
- Light brown sugar
- Pure maple syrup
- Quick cooking oats
- All-purpose flour
- Sweetened flaked coconut
- Baking soda
- Ground cinnamon
- Salt
Supplies:
- 8-inch square baking dish
- Nonstick cooking spray
- Parchment paper
- Large mixing bowl
How to Make Oatmeal Crunchies
- Preheat oven to 375°F. Lightly grease an 8-inch square baking dish with cooking spray and line with a strip of parchment paper. Set aside.
- In a large mixing bowl, stir together the coconut oil, melted butter, light brown sugar and maple syrup until well combined.
- Add the oats, flour, flaked coconut, baking soda, cinnamon and a pinch of salt.
- Stir until well incorporated.
- Press the mixture evenly into the prepared baking dish.
- Bake for about 18-20 minutes or until the oats start to toast around the edges and turn golden brown all over on top.
- Let cool completely in the baking dish before cutting into squares.
Storage
Store oatmeal crunchies in an airtight container, with parchment between each layer, at room temperature for up to a week.
More of The Best Brownies and Bars
From chewy and fudgy to nutty, chunky, chocolatey, no-bake and flourless. My collection of the Best Brownies and Bars has something everyone will love!
If you make these Oatmeal Crunchies, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Oatmeal Crunchies
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 bars
Description
Maple syrup, brown sugar and coconut add just the right sweetness to these hardy, snackable Oatmeal Crunchies. Inspired by our travels to Southern Africa, they’re a new family favorite!
Ingredients
- 1/2 cup refined coconut oil
- 1/4 cup unsalted butter, melted
- 1/4 cup light brown sugar
- 2 tablespoons pure maple syrup
- 2 cups quick cooking oats
- 1/2 cup all-purpose flour
- 1/2 cup sweetened flaked coconut
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat oven to 375°F. Lightly grease an 8-inch square baking dish with cooking spray and line with a strip of parchment paper. Set aside.
- In a large mixing bowl, stir together the coconut oil, melted butter, light brown sugar and maple syrup until well combined.
- Add the oats, flour, flaked coconut, baking soda, cinnamon and a pinch of salt. Stir until well incorporated.
- Press the mixture evenly into the prepared baking dish.
- Bake for about 18-20 minutes or until the oats start to toast around the edges and turn golden brown all over on top.
- Let cool completely in the baking dish before cutting into squares. Store in an airtight container at room temperature for up to a week.
