If you like natural snack foods devoid of hormones and preservatives that provides energy on your next hike, run, or hunt, here is a simple recipe that doesn’t require much effort. The fun part of this recipe is that you can substitute virtually every ingredient for something your find more tasty. You can also add dried fruit but keep in mind that doing so may lead to a shorter shelf life. If you keep this in an airtight container it will last more than a month.
- 856 g (8 cups) quick-cooking oats – or barley, rice, etc.
- 107g (1 cup) oak bran – or grape nut cereal.
- 150 g (1 cup) almonds – slivered or chopped – or cashews, peanuts, etc.
- 64 g (1/2 cup) raisins – or dried cranberries, etc.
- 52 g (1/2 cup) shredded coconut – sweetened or unsweetened
- 110 g (1/2 cup) brown sugar – or barley malt syrup, maltose syrup
- 150 g (1/2 cup) honey – or agave, maple syrup, etc.
- 1/4 cup butter – 4 TBL
- 55 g (1/4 cup) coconut oil – 4 TBL – can use vegetable oil (but why)
- 75 g (1/4 cup) Maltose – optional for binding
- 20 g (2 TBL) vanilla extract – or almond extract
- 1 tsp salt (optional) – if you like sweet & salty snacks
- Mise en Place – measure and prepare your ingredients prior to starting.
- Preheat oven to 350 deg F. (175 C) or 325F Fan.
- Mix oats, oat bran almonds, and coconut. Spread on lined baking tray and bake 7-8 mins until lightly toasted. If using a convection oven toast 5-6 mins.
- Allow to cool then put in large bowl and add the dried fruit. Set aside.
- In a small saucepan with medium-low heat, cook butter until browned, then add coconut oil, brown sugar, and honey and stir until melted (1-2 mins).
- Remove pan from heat and add vanilla.
- Pour over the oat mixture and toss to coat. Spread thinly on lined backing tray using parchment paper or silpat.
- Bake for 25-30 mins (20 mins Fan), or until crisp. Stirring three times while baking.
- Cool in pan on a wire rack until room temperature.
- Immediately store in an airtight container (before it starts to absorb moisture).