Seeded Crunchies

These seeded crunchies are your new go-to snack – crispy, chewy, and loaded with wholesome oats, coconut, and a mix of nutritious seeds. They’re super easy to whip up and strike the perfect balance of sweet and nutty. Whether you like them golden and crisp or a bit softer, they’re a healthier treat that’s great for lunchboxes or afternoon coffee breaks. Customize the texture by adjusting the pan size or bake time!

Instructions

1. 1

   Preheat your oven to 180°C / 350°F. Line a 23cm x 33cm (9 x 13 inch) baking tray with parchment paper for thinner, crispier crunchies. For thicker, chewier ones, use a smaller 20cm x 30cm tray.

2. 2

   In a large bowl, mix the flour, oats, coconut, chia seeds, flaxseeds, sunflower seeds, pumpkin seeds, and salt until well combined.

3. 3

   In a medium pot, melt the butter over medium heat. Add the sugar and golden syrup, stirring until the mixture bubbles gently and the sugar dissolves.

4. 4

   Remove the pot from heat, add the bicarbonate of soda, and stir quickly. It’ll foam up like a fluffy cloud – that’s the magic for the texture!

5. 5

   Pour the hot mixture into the dry ingredients and stir until no flour streaks remain. The mix should be evenly coated.

6. 6

   Spread the mixture into the prepared tray, pressing it down firmly with a spatula for an even layer.

7. 7

   Place in the oven and immediately lower the temperature to 160°C / 320°F. Bake for 20-25 minutes until golden brown. Cover with foil after 10-13 minutes to prevent over-browning. For crispier crunchies, bake closer to 25 minutes; for chewier ones, aim for 20.

8. 8

   Remove from the oven and let cool completely in the tray on a wire rack. Cut into 16 squares or bars and enjoy!

Recipe Notes

• Flour – All-purpose or cake flour both work great. Cake flour gives a slightly softer texture, while all-purpose keeps it sturdier.

• Oats – Use whole rolled oats for the best chew. Instant or quick oats can make the crunchies too crumbly.

• Seeds – The mix of chia, flax, sunflower, and pumpkin seeds adds nutrition and crunch. Feel free to swap one for another, but keep the total weight similar.

• Golden syrup – This adds a lovely caramel note. Corn syrup is a fine substitute, or try honey for a different flavor twist.

• Texture control – A larger tray (23x33cm) makes thinner, crispier crunchies, while a smaller tray (20x30cm) yields thicker, chewier bars. Adjust bake time for your preferred texture.

• Baking tip – Covering with foil halfway prevents the top from getting too dark while ensuring the edges get golden and crisp.

• Storage – Keep in an airtight container at room temp for up to 7 days. For longer storage, freeze for up to 3 months and thaw at room temp.

• Nutrition – Values are per serving (1 of 16 bars), based on using white sugar and including all seeds.