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Makes 15



¾ cup butter 

¾ cup peanut butter

2 cups Bokomo Traditional Oats

2½ cups cake flour, sifted

¾ cup sugar

1/3 cup desiccated coconut

1 tsp ground cinnamon

1 tsp baking powder

1½ cups strawberry jam


Serving suggestion:
Melted peanut butter, to drizzle



  1. Preheat the oven to 180°C and line a baking dish with baking paper, sides hanging over the edge slightly.

  2. Combine the butter and peanut butter in a heat-proof bowl and allow to melt in the microwave in 30-second intervals until melted.

  3. In a large mixing bowl, add the flour, Bokomo Original Oats, sugar, desiccated coconut, baking powder and cinnamon and mix. Pour in the peanut butter mixture and stir to combine until a sand-like consistency is reached.

  4. Tightly press ¾ of the crunchie mixture into the prepared baking dish.

  5. Spread strawberry jam over this base layer, then crumble the remaining crunchie mixture over the jam.

  6. Bake for 40-45 minutes, or until golden on top. Allow to cool for an hour.

  7. Drizzle with melted peanut butter and cut into squares. ENJOY!

Peanut Butter & Jam Crunchies

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