High Energy Hiking Flapjack Recipe

High Energy Hiking Flapjack Recipe

When we tell you we've tried making dozens of hiking snacks and this is the best we've ever made. It's tasty, you can adapt it for the ingredients you have in the cupboard, it doesn't fall apart (nothing worse than losing a bite from snack breakages!) and it can be made vegan. Did we mention it's tasty?! What's not to love. 

We've taken it up mountains, Dave's packed it in his jersey for long bike rides, and we've eaten it with a coffee on the sofa.  A truly delicious and versatile snack. 

Now onto the good stuff - the recipe! 

What you'll need (16 serves)

  • 350 g fine rolled porridge oats
  • 80 plain flour
  • 100 g mixed nuts 
  • 200 g mixed dried fruit 
  • 50 g mixed seeds 
  • 200 g butter or dairy free alternative 
  • 175 g golden syrup
  • 200 g light brown soft sugar


  • Preheat your oven to 160C/325F/gas mark 3.
  • Grease a 23cm/9in square cake tin and line with baking parchment. 
  • Mix oats, flour, nuts, fruit and seeds in a large bowl.
  • Put the butter, golden syrup and brown sugar in a pan on a low heat and stir until melted and smooth.
  • Pour the warm mixture into the bowl of dry ingredients and give it a good mix until all the dry bits are coated. 
  • Tip it into your tin and flatten it down until it's all compact.
  • Bake for 25-35 minutes depending on your oven and until the edges are firm and a little golden. It should still be softer to the touch in the middle as it hardens a lot as it cools. 
  • Leave to cool in the tin for 10 minutes then cut into slices with a sharp knife. Leave to cool completely then remove  and re-slice.
  • Can be stored in an airtight container for up to 10 days.

Good to know

  • We change the nuts/fruit/seeds mixture up depending on what we have in the cupboard but we've tried a combination of apricots, sultanas, figs, sunflower seeds, pumpkin seeds, almonds, pecans, walnuts and cashews - and all have been delicious! 
  • Adapted from a recipe from Domestic Gothess. 
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