• Yield: Makes about 12 pieces

  • Time: 15 minutes prep, 20 minutes cooking

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 parchment

  • baking dish (roughly 20 × 30cm/8 x 12in)

The Campfire Cookbook by Viola Lex and Nico Stanitzok


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.