Crunchies - Oat, Coconut and Honey Bars
- 4 cups (11.5 oz) oats (recommended: Quaker regular oats, or quick cooking)
- 3 cups (9 oz) unsweetened shredded coconut (recommended: Bob’s Red Mill)
- 1 cup (4.5 oz) all-purpose flour (also feel free to use flour alternatives such as Oat flower or Almond Flour)
- 1 ½ cups raw brown sugar (granulated sugar works too)
- ½ teaspoon Himalayan Sea Salt (or regular table salt)
- 1 teaspoon ground cinnamon (optional)
- 1 cup Coconut Oil - ( butter (salted) or stick margarine)
- 3 tablespoons Forever Bee Liquid or Creamed Honey
- ¼ cup milk (just under ¼ cup, preferably low fat)
- 2 teaspoons baking soda (bicarbonate of soda)
- Set the oven rack in the middle, and preheat oven to 325 degrees F. (160 C)
- Spray 10 x 15” baking pan with coconut oil.
- In a large bowl, mix dry ingredients (except for baking soda) very well.
- Melt coconut oil (or butter) and honey (or syrup) in a pot on the stove. Allow to cool for 5 minutes.
- Stir baking soda into just under ¼ cup milk, making sure it dissolves completely.
- Add the cooled coconut oil mixture and the milk mixture together and then add it to the dry ingredients and mix very well with a spoon—or even better, just get in there with your hands! Make sure to incorporate dry ingredients at the bottom of the bowl.
- Distribute evenly on prepared baking sheet. Press down very well with the back of a flat spoon, or roll with a rolling pin. (I distribute and flatten a bit with the spoon and then use the rolling pin to compact and even out.) Push down any edges that come up with your fingers or the spoon.
- Bake in the middle of the oven for 25 – 30 minutes until golden brown. Rotate pan after about 18 minutes. Keep an eye on them; if browning too quickly cover loosely with foil. And/or turn the oven down to 300 degrees F for the last five to ten minutes of baking. (The longer you bake them the more crunchy they will get.)
- Remove from oven and set on wire cooling rack for 10 - 12 minutes. Cut while still warm into squares (about 2 inches), with a sharp, serrated knife—preferably with a round tip.
- Allow to cool completely before removing from pan. You might have to carefully run the knife through the cuts again before removing them.