If you follow my Instagram feed, you can tell I’m slightly obsessed with baking sweet treats. Being a mother of two boys you don’t really have an option. They are ALWAYS hungry! If I arrive at the school gates with nothing for them to eat………actually I wouldn’t even go there! I like to have options for them and don’t want them eating snacks that aren’t nutritious but still want to satisfy their ravenous appetites. I decided to whip up this recipe at 9.30pm just before bed and it was super quick and simple and really tasty. I have a childhood memory of eating nut brittle – one of my dad’s favourites and this reminds me of that.  The flavours and the crunch are there- ok maybe not as crunchy but it still satisfies that sensory sensation in some way. This definitely is one of my favourites right now.


-1/2 cup honey

-1 tablespoon coconut oil

-1/3 cup crunchy peanut butter

-1/2 teaspoon vanilla extract

-1/4 teaspoon ground cinnamon

-2 cups oats

-1/2 cup chopped pecan nuts

-pinch of himalayan salt

Preheat the oven to 160oC and line a 20cm square tin with parchment paper over hanging the sides.

In a medium sized saucepan, add the honey, coconut oil and peanut butter and let it melt down together so that everything is well combined and the mixture is runny.

Mix in the vanilla extract and cinnamon and take off the heat.

Add the oats and chopped nuts and stir until everything is well coated in the honey and peanut butter mixture.

Pour mixture into the prepared tin and press down with the back of a spoon.

Bake in the oven for 20 – 25 minutes until lightly brown.

Take out of the oven and then press down again with a spoon to make sure everything is firmly pressed together and allow to cool slightly. Carefully remove from the tin using the parchment paper and cut into slices. Leave them to cool completely and harden at room temperature.

Crunch and enjoy!


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