Sticky and Sweet Energy Treats

Sticky and Sweet Energy Treats | Vagabond Baking

I’ve just got back to the real world after a week in the wilds of Wales. I’m now buried under a pile of photos to edit and blog posts to write, I hardly touched my computer for over a week! We stayed on farm campsites, wonderfully rural and WiFi-free.

It was amazing to spend so much time in the great outdoors, early mornings and long summer nights, we went walking every day. It feels like ages since we’ve done this, we’ve been so booked up with housesits and the like. It felt so good to be back in the van, living the simple life.

Sticky and Sweet Energy Treats | Vagabond Baking

I made these bars a few times over the week, they are perfect to take on a long hike as they pack a ton of energy, ideal for when you start to flag. They are crammed with nuts, seeds, dried fruits and oats all bound together with honey, that wondrous natural energy booster. If you wanted to make them Vegan you can replace the honey with golden syrup and the butter with vegan margarine. These sticky {they’re not that sticky!} bars taste so good and really do work wonders to perk up a tiring body, and they’re far more nutritious than a Mars bar.

Sticky and Sweet Energy Treats | Vagabond Baking

They’re also dead easy to make, no baking is involved so they are great to make while camping, using the cup measurements means you don’t need scales. The recipe is based on one I found in the BBC’s 101 Cakes and Bakes, I’ve altered it over the years to the recipe you find here. It is very adaptable, you can switch the ingredients around, use whatever you have in the cupboards. They are Gluten-Free if you make them with gluten-free rolled oats.

I find wrapping them in some baking parchment or grease-proof paper is the best way to transport them.

Sticky and Sweet Energy Treats

20cm {8″} square shallow tin, lined with parchment

  • 100 g { 1 cup } light muscovado sugar, light brown sugar or caster sugar
  • 7 tbsp { 1/2 cup } honey, or golden syrup
  • 125 g { 1 stick } butter, or vegan margarine
  • 85 g { 1 cup } desiccated coconut
  • 50 g { 1/2 cup } hazelnuts, chopped
  • 3 tbsp sunflower seeds
  • 3 tbsp sesame seeds
  • 3 tbsp pumpkin seeds
  • 25 g { 1/4 cup } pecan nuts, or walnuts, chopped
  • 8 dried apricots, chopped
  • 50 g { 1/3 cup } sultanas or raisins
  • 135 g { 1 + 1/2 cups } rolled oats

Begin by toasting the nuts, seeds and coconut in a dry frying pan until they start to colour, agitating them with a spoon. Remove from the heat.

In a mixing bowl stir together the oats, chopped dried apricots, sultanas and the toasted nuts, seeds and coconut

Place the sugar, honey and butter into a saucepan over a medium heat and melt together. Bring to a simmer and allow to gently bubble for about two minutes for the buttery syrup to thicken a little.

Pour the hot buttery syrup over the dry ingredients in the mixing bowl and quickly mix it all together. Tip the mixture into the lined tin and use the back of a fork to press down and compact it.

Leave it to set and cool for a few hours or overnight. Lift out of the tin using the parchment and cut into 16 small bars.

It keeps pretty well for a few days, if you have a warm kitchen {or a hot van!} it might be best to keep it in the fridge.

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By Rachel Davis

11 Responses

  1. Glad to hear you had a nice relaxing break, sometimes its good to be away from the computer for a while! These bars look yummy, definitely going to try some next time we go walking:)

  2. offmotorway says:

    They sound delish – I love that they have coconut in them!

  3. Sarah says:

    Yum, these sound like the perfect thing to take with a thermos of hot coffee on a hike. I love breakfasting in nature! And the butter is what makes these for me.

  4. mmmarzipan says:

    They sound fabulous! And perfect for an energy boost on a long country walk (I’m *jealous* 🙂 )