oats Archives

Rusk recipes

All-bran rusks

55 minutes plus 8 hours or overnight drying out time

Fruity dessert

Roast peaches and plums with oats and pistachio meringue

15 minutes

Fish recipes

Creamy oats with caramelised banana

Oat and raisin buttermilk loaves

45 minutes

Biscuit recipes

Pineapple and rolled-oat smoothies

Apple recipes

Apple and pear coconut crumble

Bircher muesli with raspberry compote

Chocolate recipes

Caramel-chocolate crunchies

35 minutes

Caramel-chocolate crunchies

Serves 10

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

8 T golden syrup
230 g butter, cubed
1 t bicarbonate of soda
120 g oats
140 g cake flour
100 g sugar
200 g mixed toasted pumpkin and sunflower seeds
80 g desiccated coconut
1 x 360 g can caramel treat
100 g dark chocolate, melted

Method

Preheat the oven to 180°C. Line a rectangular baking dish with baking paper. In a saucepan over a medium heat, melt the syrup and butter together, then add the bicarbonate of soda and mix in.

Add the oats, flour, sugar, mixed seeds and coconut and mix through. Pour into the baking dish and press down. Bake for 25 minutes, or until golden brown. Cool down slightly, then spread the Caramel Treat over the top and drizzle with the melted chocolate. Allow to set, then cut into squares and serve.

TASTE’s take: You can leave off the caramel and chocolate if you prefer - these sweet treats are just as yummy.

Discover more recipes featuring chocolate here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Granola with strained vanilla yoghurt

All-bran rusks

Roast peaches and plums with oats and pistachio meringue

Fish and fennel crumble

Creamy oats with caramelised banana

Oat and raisin buttermilk loaves

Oat cookies

Oat, date and coconut muffins

Pineapple and rolled-oat smoothies

Apple and pear coconut crumble

Bircher muesli with raspberry compote

Caramel-chocolate crunchies

Caramel-chocolate crunchies

Ingredients

Method