It’s great weather to get out and about, around trees and hills. This calls for snacks!
We need compact, delicious, chewy & satisfying nutrition.
I love this recipe from a cyclist friend, Handy to grab and snack for belly fuel. Great for heart & brain health with nut oils & fiber as well.
Ready for Easter and Autumn outdoor adventuring, keep this recipe on file for winter camping and skiing trips. It’s egg-free, and the butter can be substituted equal quantity for coconut oil for a vegan recipe.
**Use gluten-free oats for a gluten-free version.
1 cup Sesame seeds
1 cup Slivered Almonds
1 cup Chopped Pecans
4 cups Rolled oats
1 cup Pine nuts
1 cup Pumpkin seeds
1 cup brown sugar
1 cup Currants
1 cup Cranberries
1 cup Diced Apricots
1 cup Diced Dried Figs
Favorite Jam 500g jar
½ cup Honey
1 whole vanilla bean – scrape the seeds out
4 tablespoons Cinnamon
Preheat the oven to 160 degrees fan force..
Combine dry ingredients in a big bowl.
Melt butter in a saucepan or microwave on till melted then add honey, jam, vanilla seeds and cinnamon. Mix thoroughly then remove from heat.
Combine wet ingredients with processed dried ingredients. Place mixtures in a baking paper-lined baking tin.
Lay another piece of baking paper down over the top and roll over to level out & compress the mixture. Get your oven timer or phone out and put an alarm on for cooking – this is vital.
Bake it for 25 to 30 minutes or until golden brown. After cooling, but warm enough to handle, slide out onto a chopping board, and slice through with a large knife into small 1 inch by 2-inch pieces. Store in an airtight container in the fridge layered with greaseproof paper. Lasts 2 weeks in the fridge. To freeze, wrap pieces individually in greaseproof, and store in an airtight container.
**Some oats are not gluten-free due to processing & manufacturing.
*Stay close to the oven, because if this burns, it’s a very expensive piece of coal. *Every oven is different, so keep close and check every 5 minutes after about 15 minutes.