Michelle's Freefrom Chocolate Oat Crunchies

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

These are incredibly ‘more-ish’ - so it is good that they are ‘free-from’ so many things!


  • 200g / 7 oz oats (oatmeal)
  • 50g / 2 oz sultanas (golden raisins)
  • 100g / 3½ oz dairy-free chocolate broken into small pieces
  • 50g / 2 oz dairy-free spread (we used PURE)
  • 70g / 2½ oz rice, date or other syrup - or black treacle (molasses)


  1. Heat the oven to 180C/350F/Gas mark 4.
  2. Mix the oats (oatmeal), sultanas (golden raisins) and chocolate pieces.
  3. Heat the spread with the syrup in a saucepan until both are melted, then add the oat mixture.
  4. Stir well together then spread out in a baking (jelly roll) tray - about 2 cm (3/4") thick.
  5. Bake for 25-30 minutes or until they are lightly tanned.
  6. Remove from the oven, cut into your chosen shapes and leave to cool in the tin.
  7. When cold, remove carefully with a spatula.

Cuts into 12 Crunchies - per crunchy
161cals - 2.5g protein
7g total fat - 4g sat / 1.6g mono / 0.2g poly
23g carbohydrate of which 12g sugar
1.5g fibre - 43mg sodium / 0.1g salt

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