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.