Nutty Crunch Bites©


  • 11.2oz-320g oats
  • 4.9oz-140g corn flake cereal
  • 3.5oz-100g chopped walnuts
  • 3.5oz-100g chopped pecan nuts
  • 2.1oz-60g chopped macadamia nuts
  • Pinch of salt
  • 1.7oz-50g desiccated coconut
  • 3.5oz-100g milk chocolate chips
  • ½ teaspoon ground cinnamon
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 10.5oz-300g honey
  • 2 tablespoons light brown soft sugar
  • 1 ½ tablespoons freeze dried strawberries


  1. Pre-heat oven to 374˚f/190˚c regular oven or 338˚f /170˚c fan assisted oven. Grease and line a 35cm/14”x25cm/10” deep roasting tin and set to one side
  2. On a large baking tray, add the nuts and oats and pop into the oven for 7 minutes. Remove from the oven, add the coconut and pop back into the oven for a further 7 minutes. Remove and set to one side
  3. Reduce the oven to 338˚f/170˚c regular oven or 302˚f /150˚c fan assisted oven
  4. In a small non-stick saucepan combine the honey, sugar, vanilla, butter, salt and cinnamon over a low heat and keep stirring until the sugar has fully dissolved. Remove from the heat and set to one side
  5. In a large mixing bowl, add the cereal, oat mix and butter mix and combine using a wooden spoon. Add the chocolate chips and stir until well distributed
  6. Pour the mix into the roaster and pat down evenly until the mix is tightly packed. Press the freeze-dried strawberries down on top to compact it a little
  7. Pop into the oven for 25 minutes. Cut into bar shapes whilst in the tin and then allow to cool in the tin before removing
  8. Cut into bars or as a breakfast crumble to pick at without milk (or both)

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