Over the years, I have come across a bewildering array of foods that hikers take in to the hills, from bagels with peanut butter to pasta and red pepper salad.However, when quick, easy to eat, and energy packed food is required I have found that these oat and fruit flapjacks really fit the bill.
I have often been asked for the recipe, and so here it is.
One slice, (if the quantities below are used), contains an alpine ascent fuelling 440 calories, and two slices gets me through most days in the mountains.
They are quick and easy to make,and are moist and delicious. Conveniently easy to eat, there is no need to remove your awkward winter gloves, which is ideal in harsh winter conditions.
In addition, they keep for days, which makes them great for those multiday trips in the wilds.
250 grams Porridge oats
150 grams Dried cranberries or other dried fruit
50 grams Sunflower seeds
60-80 grams Brown Sugar (use the higher figure for a sweeter mix)
180 grams Olive spread, or butter if you want it richer
4 tablespoons Golden Syrup
Half teaspoon cinnamon
Roasted crushed hazelnuts, (or more sunflower seeds)
Melt the olive spread, golden syrup and sugar in a large saucepan, then stir in the porridge oats, fruit, cinnamon and seeds. Mix thoroughly.
Bake in a preheated oven at 180C for 25-30 minutes, until golden brown.
Remove from oven and leave to cool, after half an hour cut into eight portions and leave to cool completely.
Store in a sealed container until needed. Wrap portions in cling-film to take on your hike, each portion contains approximately 440 calories.