I’m sure we’re all familiar with the classic scroggin mix. A fuel-packed, lightweight, outdoor Kiwi staple. I find myself in a love-hate relationship with scroggin. Half the time it’s the perfect pick-me-up mid tramp; the other half it’s a depressing mix of sad raisins and soggy banana chips. Taking the best bits of a scroggin and oaty slice bar, this recipe hits 100% of the time! This slice is easy to make and travels well for all those nature based activities. As always feel free to swap up the add-ins for your favourite scroggin ingredients and enjoy!
Ingredients
- 1 cup plain flour
- 1 cup oats
- ⅔ cup brown sugar (packed)
- 1 tsp baking powder
- ⅔ cup choc chips
- ½ cup pretzels (broken up)
- ¼ cup sunflower seeds
- ½ cup peanuts (make sure to get roasted & unsalted)
- ½ cup dried cranberries
- 150 g butter
- 4 Tbsp golden syrup
- 1 egg
- 1 tsp vanilla essence
Method
- Preheat your oven to 180 degrees and prepare a slice baking tray with baking paper.
- Place a small pot over a low heat and slowly melt together the butter and golden syrup. Once melted place to the side to let cool slightly.
- In a large bowl combine the dry ingredients (flour, oats, sugar, baking powder, choc chips, sunflower seeds, pretzels, peanuts and cranberries.)
- In a separate bowl beat the egg and vanilla essence. Once combined, add two tablespoons of the butter-golden syrup mix, stirring until combined.
- Making a well in the dry ingredients, add the wet ingredients. Mix until thoroughly combined.
- Press the slice mix into the prepared tin, making an even layer.
- Place into the oven for 25 mins or until golden brown.
- Remove from the oven and cool for 10 mins before slicing.
Store in an airtight container and enjoy some good fuel on those outdoor pursuits :)