2015-02-11 20.04.29

Crunchy Krunchie Granola Bars

These wholesome nutty oaty granola bars are even tastier than the best of the ready-made ones out there.They are full of good ingredients, do not contain preservatives, are cheaper to produce and will store for weeks. It’s a recipe that’s been passed down in my family and it’s still made very regularly by my mum and aunts. Krunchie is a family favourite! You can have it for breakfast with your coffee or as your sweet treat in the evenings with your tea. It’s a healthy and handy snack for kids on the mornings they don’t feel like breakfast or when they’re on the go.  This recipe will make plenty so you can share with your friends and neighbours. Who doesn’t like Krunchie eh!


3 cups uncooked porridge oats

1 1/2 cups plain flour

1 1/2 cups almonds (with skins) chopped lengthwise into slithers

1 1/2 cup unsweetened desiccated coconut

1/2 cup pumpkin seeds

1/2 cup sesame seeds

1 cup packed soft brown sugar

1/2 tsp ginger powder

1/2 tsp nutmeg powder

1/2 tsp cardamom powder

2 tsp baking powder

300g butter

2 1/2 tablespoons golden syrup


Pre heat the oven at  160 C

Place all the dry ingredients in a very large mixing bowl

Melt the butter and golden syrup in a saucepan on slow/medium heat.

Pour the melted mixture into the dry ingredients and stir really well until everything has been coated with the butter mixture and is well combined

Press into a greased 15 inch round cake tray or any metal tray.  You can use two smaller ones if you don’t have a 15 inch round pan.  Smooth the top using the back of a clean spoon. The packed mixture should be 1cm deep.

Bake for 35 to 40 mins at 160C

Remove from the oven and cool for ten minutes.

Use a sharp pointed knife to cut the Kunchies into imperfect squares about 6cm x 4cm *

Use a flat spoon or palette knife to carefully remove the pieces.

Cool on a wire rack.

Store in an air tight container. Will keep for weeks but share some!

* I like the odd bits and ends that result from using the round pan but you can use square pans and keep the squares perfect if you like!

This post is dedicated to my lovely mother and aunts who have perfected this recipe over decades and have shared it with us all :))