This recipe comes from The Campfire Cookbook. Authors Viola Lex and Nico Stanitzok suggest you make these satisfying snack bars ahead of time to take on a camping trip or day hike. They also make for a wonderful midday or after-school snack. (Chip Walton | The Splendid Table)
1 cup dried cranberries
4 tbsp butter
3 tbsp sugar
2 tbsp honey
1 tsp lemon juice
2 cups jumbo oats
1/3 cup chopped almonds
2 tbsp sunflower seeds
baking dish (roughly 20 × 30cm/8 x 12in)
1 Line the ovenproof dish with the baking parchment and preheat the oven to 160°C (325°F/Gas 3). Finely chop the cranberries with a knife or blitz them in the food processor.
2 Place the butter, sugar, honey, and lemon juice in a small pan and stir over a moderate heat until the sugar has completely dissolved. Combine the cranberries, oats, almonds, and sunflower seeds in a bowl. Carefully stir in the butter mixture, making sure everything is coated.
3 Transfer the mixture to the ovenproof dish, smooth the surface, and press it down slightly. Bake in the centre of the oven for about 20 minutes.
4 Remove and leave to cool in the dish. Use the parchment paper to lift it out of the dish, then slice into 12 bars.
Reprinted from The Campfire Cookbook. Copyright © 2018 Dorling Kindersley Verlad GhbH.
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