Oat bars

Oat bars: essential kayaker fodder

• 14oz (4 cups) oats, half rolled, half wholegrain
• 1 cup flour
• 2/3 cup sugar
• 1/3 tsp salt
• 6oz butter (170g)
• cup of almonds
• 2 tbsp 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
• Bake at 180°C for around 20 minutes until browned
• They come out soft but harden as they cool