I’m into hiking (i.e.: all my hikes here) This past weekend I went on my longest hike (30 kilometers) and climbed the third highest mountain in Korea (Daechongbong Peak, 1,708 meters tall–some sites I’ve looked on say other mountains, but in the park it said it was the 3rd highest) and the highest mountain I’ve ever hiked.
I knew I needed to make some good sharing food–because that’s what hiking is all about in Korea: sharing your food–that was also energy food and brought PBJ, oranges, boiled eggs and these homemade granola bars. I kinda followed this recipe as an outline, but, even as they say, you can put anything you want into a granola bar!
I’m sure you can make these by toasting the oats in a pan, which is what I will try next time to make it more non-oven-house friendly!
The honey can be replaced with maple syrup to make them vegan as well.
- 2 1/2 cups oats
- 1/2 cup chopped nuts: I used walnuts, almonds and cashews
- olive oil
- 1/3 cup honey
- 1/4 cup butter
- 1/4 cup packed light brown sugar
- 1 tsp Bacardi 151 (I’m out of vanilla, and you can replace it with dark rum, or other dark liquors and Bacardi 151 was the easiest to get and I love the flavor it adds)
- dash of salt
- 1/2 cup dried fruit: I used raisins, cranberries (chopped) and apricots (chopped)
- 3/4 cup-1 cup chocolate chips
1) Preheat the oven to 350F/170C or toaster oven to 130C.
2) Mix the oats and nuts.
3) Place foil on the baking tray and rub olive oil on it (or spray if you can).
4) Add the oats and nuts and bake until starting to brown (I had to do this in two batches). Should take about 10 minutes and you should stir halfway though.
5) Pour into a bowl and allow to cool.
6) Add the honey, butter, light brown sugar, rum/vanilla and salt to a pot and cook on medium heat until the sugar and salt has dissolved. I brought mine to a boil to get a bit of the alcohol out.
7) Add the honey mixture to the oats and mix.
8) Allow to cool for about 5 minutes.
9) Add the dried fruit and chocolate chips and mix.
10) Press into baking tins and place int he refrigerator for 2-8 hours. I wrapped them in tin foil before heading out into the heat.