Cashew, Honey and Oat Crunchies

These breakfast squares get their sweetness from the floral spinneysFOOD Fynbos Honey. They're made with the goodness of oats, cashews and shredded coconut
Cashew, Honey and Oat Crunchies
ITP Images
Cashew, Honey and Oat Crunchies
February 16, 2020
Level Easy
Preparation Time 10 minutes
Cooking Time 15 minutes
Serves Makes 24
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


90g oats
50g nut flour of your choice (almond, hazelnut etc)
25g desiccated or shredded coconut
30g cashew nuts, toasted and chopped
1/2 tsp bicarbonate of soda
115g salted butter or coconut oil
250ml spinneysFOOD Fynbos Honey


  • 1

    Preheat the oven to 180°C, gas mark 4

  • 2

    Mix the oats, flour, coconut, cashew nuts and bicarbonate of soda in a large bowl

  • 3

    Melt the butter and honey together and add to the dry ingredients

  • 4

    Stir until the mixture comes together, then press onto a greased baking tray. Bake for 15 minutes or until golden brown

  • 5

    Allow to cool and then cut into squares


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