Try this:
220g of light brown sugar
300g butter not marg
1 desertspoon of golden syrup
1 desertspoon of stem ginger syrup
4-5 pieces of stem ginger chopped quite finely
350g porridge oats
Melt the butter with sugar and syrups and allow to bubble gently for a couple of minutes.
Add the chopped ginger and porridge oats, mix well.
spread into a lightly greased baking tray or silicone cake thing if you've got one. It helps if you don't spread them into a tray to thinly, i make mine about an inch thick.
into a preheated oven at 150c/300f for about 30-35 mins(fan oven). A bit longer for one with out a fan.
leave too cool before turning them out.
cut into man size slabs and devour
A lot of it depend's on how long you let the liquid mix bubble. The hotter this gets the more crunchy the end result because the sugars go through different stage's of cooking(soft ball, hard ball, cracking etc)
What type of sugar you use will also affect the outcome.
HTH