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Oat bars

Oat bars: essential kayaker fodder

Day before D-Day

All ingredients organic of course:

  • 3 cups rolled oats
  • 3 cups coconut juice, from a green coconut (or tinned, or water)
  • Dash of cider vinegar

Soak for about a day then rinse (not too much - leave some starch in) and drain

Melt in a pan:

  • 150g butter
  • 1 dessert spoon honey or maple syrup


  • 1 cup chopped nuts (I use denatured almonds - or you could soak them the day before too)
  • 8 or so fresh dates chopped
  • the drained oats
  • sprinkle of salt
  • 1/4 cup coconut flour
  • 1 cup coconut flakes
  • 1 cup cocoa nibs (add last when coolest, and don't stir too much)

Squidge the mixture into your buttered special oat-bar sized cake tin, tamped down with your custom-built oat bar tamper or, maybe, flatten them into a shallow tray and score the joins in (Ross's trick)

  • Bake at 138°C for around an hour until browned.
  • Leave in oven to firm as they cool. Yum!

Oat bars: the old recipe, pre-enlightenment

Stuff How
  • 14oz (4 cups) oats, half rolled, half wholegrain
  • 1 cup wholemeal flour
  • 2/3 cup demerara sugar
  • 1/3 tsp salt
  • 6oz butter (170g)
  • cup of pecans or almonds
  • 4 dsp golden syrup
  • Melt the squiggy stuff, add to the dry stuff
  • If too dry add a little water
  • If too damp and sticky add a few more oats
  • Mix until it binds and doesn't crack when squidged
  • Squidge them into your special oat-bar sized cake tin, buttered
  • Or, better, flatten them into a shallow tray and score the joins in (Ross's trick)
  • Bake at 180°C for around 30 minutes until browned (top level in my oven)
  • They come out soft but harden as they cool
Page last modified on July 31, 2015, at 11:55 AM