Recipe by Virjean Svoboda
This is a snack food recipe I have had for nearly 30 years. It is very filling and has a tendency to expand when consumed with liquids; therefore, eat sparingly and gradually to avoid bloated feeling. It is especially great for backpacking or camping trips as it does not require refrigeration. May be made ahead of time and frozen.
Top Review by The Thorn of Hudson, FL
Before I fixed these (actually I made two batches ) I read the review that said they didn't have much of a lemon taste - so I tried to fix that up front. I added Lemon zest to the lemon gelatin and honey water that was boiling. The lemon batch I made tasted very good - I used Raisins, Coconut and chopped nuts as add-ins. The second batch I made I used orange gelatin and Orange zest. The add-ins for this batch were Macadamia Nuts and Hersey Special Dark baking chips. They're both kind of sticky to the touch, but I let them sit for a while before cutting them into bars - they held up pretty good. Overall , I prefer the Orange ones over the Lemon but I was pleasantly surprised and pleased by both.
- 3 cups quick oatmeal
- 2 1⁄2 cups powdered milk
- 1 cup brown sugar
- 3 tablespoons honey
- 3 tablespoons water
- lemon gelatin
- raisins (optional) or nuts (optional) or coconut (optional) or 1⁄2 cup chunky peanut butter (optional)
Directions See How It's Made
- In a large bowl, mix together oatmeal, powdered milk and brown sugar.
- Add 3 tablespoons water to honey and bring to a boil. Dissolve 1/2 package (3-oz. size) lemon gelatin powder in honey-water mixture.
- Add honey-gelatin mixture to dry ingredients. Add any desired optional ingredients. After mixing, add additional water (1 teaspoon at a time), as necessary, until mixture is moist enough to mold.
- Mold into a 9" square pan lined with non-stick foil. Cut into bars; wrap individually in foil, if desired.