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Oat Brittle

Oat Brittle: A Crunchy Delight You'll Want to Share

Oat Brittle is a delicious nut-free treat that perfectly combines crunchy oats with sweet caramel, ideal for sharing.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 10 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brittle
  • 2 cups Old-Fashioned Oats Provides chewy texture
  • 1 cup Granulated Sugar Adds sweetness and caramelized flavor
  • 1 cup Brown Sugar Keeps brittle moist; can substitute with coconut sugar
  • 1/4 cup Water Dissolves sugars
  • 1/2 cup Golden Syrup Key for chewy texture; can substitute with light corn syrup or honey
  • 1/2 cup Butter For richness; can use vegan butter
  • 1 teaspoon Baking Soda Creates bubbly reaction and lightens the mixture

Equipment

  • oven
  • Heavy-Bottomed Saucepan
  • candy thermometer
  • Baking sheet
  • spatula

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 350°F (175°C) and toast the oats on a baking sheet for 10-15 minutes until golden and fragrant.
  2. Combine granulated sugar, brown sugar, golden syrup, and water in a saucepan over low heat until sugars dissolve.
  3. Add butter, increase heat, and boil the mixture for 5-7 minutes without stirring.
  4. Continue boiling until it reaches 310°F (154°C) using a candy thermometer.
  5. Remove from heat, stir in baking soda, and fold in toasted oats until fully coated.
  6. Transfer the mixture to a buttered or lined cookie sheet and spread it into a thin layer.
  7. Allow to cool completely for 30-45 minutes, then break into pieces and store.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 60mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Store in an airtight container for up to 2 weeks at room temperature. Refrigerate for a crisper texture for about 3 weeks. Freeze for up to 3 months; thaw at room temperature before serving.

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