There are times in the backcountry, few and far between as they are, when a long, leisurely breakfast is in order.

Typically it’s a matter of getting up, packing up and scoffing down a bit of fuel before the conditions turn and the bunks fill at the next hut.

Next time you have a trip that involves a swift exit from camp try this out.

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Serves: 6 (about 24 cookies)

Weight: 1200g (cooked)

Volume: 2l

Kilojoules: 16,833 (about 700 per cookie)

Cost: $8.90

Time: 60 minutes at home – zero in the field!

Ingredients

1 cup rolled oats

1 cup flour

Brown Sugar – ½ cup

1 cup threaded coconut

1 cup slivered almonds

1 cup mixed dried fruit, finely chopped

1 tbsp golden syrup

50g butter

70ml olive oil

½ tsp baking soda

Water

Method

Pre-heat the oven to 160°C then combine the oats, flour, sugar, nuts and fruit in a bowl. Heat the golden syrup, butter and oil until it’s well combined then add to the dry ingredients and stir thoroughly, adding the baking soda and water as required to achieve a doughy consistency.

Roll the mixture into balls (about 5cm diameter) then flatten onto a greased baking tray. Bake for 15-20min or until golden and then allow to cool.