I have to be honest – I am personally always on the hunt for the PERFECT crunchie that you can adapt or change to what floats your boat at the time and I am happy to say – BINGO!

These crunchies have become a family favourite over the years. It’s so easy to whip up and takes no time to cook in the oven. They are really moreish and yum. A perfect cookie jar filler!

1 cup Cake Wheat Flour

2 cups Rolled Oats

1 cup Desiccated Coconut

1 cup White Sugar

¼ cup mixed Sunflower Seeds and Pumpkin Seeds

¼ cup Dried Cranberries

200g butter

1 Tbsp Honey OR golden syrup

2 Tbsp milk

1 tsp Bicarbonate of soda


  1. Preheat oven to 180 degrees and line a baking tray with baking paper that extends over the sides of the tray.
  2. Mix flour, oats, coconut, sugar, seeds and dried cranberries in a large bowl.
  3. Heat butter and golden syrup in a small saucepan on a low hat. Once melted, whisk in the bicarbonate of soda.
  4. Add butter mixture and milk to the dry ingredients and mix well until the flour mixture is covered in butter.
  5. Press the crunchie mixture into the baking tray.
  6. Bake for approx. 15 to 20 minutes until golden brown – keep an eye on it as tends to brown quite quickly!
  7. Remove from oven and allow to cool for 15 minutes. Cut into even squares and leave in the baking tray until completely cooled.