Recipe: Kristina’s Walnut Crunch

This super simple bar is packed with walnuts and oaty goodness. 

Words & image: Kristina Jensen

You can swap out the flour for rice flour if you’d like to make this gluten-free.

Makes: 20 pieces
Time: 60 minutes


2 cups quick rolled oats
1 cup walnuts
⅓ cup flour
100g butter
⅓ cup sugar
2 heaped tbsp honey
¼ tsp salt


Lightly roast the walnuts in a 100°C oven for 15 minutes. Remove, and turn the oven up to 180°C. Line a sponge roll tin (20 x 30cm) with baking paper.

Chop the walnuts – aim for a mixture of chunky pieces and finer crumbs. Add to a mixing bowl with the oats, flour, and salt. Gently heat the butter, sugar, and honey together in a small pot. Mix well with the dried ingredients.

Press the mixture into the tin with the back of a spoon or your fingers. Bake for 20-30 minutes, until golden brown. Cut into squares while still warm and refrigerate to set.

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NZ Lifestyle Block This article first appeared in NZ Lifestyle Block Magazine.
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