Desserts & Baking

Nana’s oat crunchies

8 to 10
15 minutes
30 minutes
Wine/Spirit Pairing
Woolworths Kleine Zalze Chenin Blanc 2016

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 150 g coconut oil
  • 75 g coconut sugar
  • 3 T maple syrup
  • 250 g gluten-free oats
  • 40 g sunflower seeds
  • 40 g linseeds
  • 20 g poppy seeds
  • 1 x 100 g slab 70% dark chocolate, melted
  1. Preheat the oven to 180°C. Melt the coconut oil, coconut sugar and maple syrup in a saucepan.
  2. Add the oats, sun ower seeds, linseeds and poppy seeds and mix until coated in the coconut oil mixture. Press into a 36 x 13 x 2 cm baking tray. Bake for 25 minutes, or until golden. Set aside to cool. Drizzle over the chocolate and cut into squares to serve.

Cook's note: This is the first thing I learnt to make with my Nana when I was a child, but in this version I use coconut oil and coconut sugar.

Discover more biscuit recipes here.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

View all recipes


Load more