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What you’ll need


250g unsalted butter, room temperature

brown sugar

220g brown sugar, firmly packed

vanilla extract

1 teaspoon vanilla extract

ground cinnamon

½ teaspoon ground cinnamon


150g Healthy Baker Self Raising Flour

rolled oats

180g rolled oats

desiccated coconut

90g desiccated coconut


a pinch salt

For the caramel filling

condensed milk

400mls tinned sweetened condensed milk


75g butter

brown sugar

55g brown sugar

golden syrup

2 tablespoon golden syrup


Preheat oven to 180C and grease and line a 20x20cm slice tin.


Place the butter, brown sugar and vanilla in the bowl of an electric mixer with paddle attachment and cream until pale and fluffy.


Add remaining ingredients and beat for 30 seconds or just until well combined.


Press half into the base of your tin, pop the rest in the fridge and then the tin in the oven for 15 minutes or until pale golden.


Meanwhile make the filling; combine all ingredients in a small saucepan over medium heat and stir, until well combined.


Pour the caramel over the par-baked base then crumble over reamining oat mixture. Return to the oven for another 15-20 minutes or until the crumble looks golden brown.


Once completely cool, slice into squares and keep in the fridge if you live somewhere hot!! I also find it easiest to slice this after it's been in the fridge for a while which gives the caramel a chance to really set.