Marathon Crunch Bars

Marathon Crunch Bars


Originally devised 2 years ago when my neighbour was running the Marathon and wanted some energy to keep him going that wasn’t of the bought, refined rich variety.

The joy of this as a portable energy dense breakfast is that they also work well as an after school or lunchbox filler too. I make trays of this and it’s


  • 2 cups rolled oats (gf as needed)
  • 1 cup quinoa flakes
  • ¼ cup coconut flakes
  • 3 tbsp sunflower seeds/pumpkin seeds/buckwheat groats
  • 2 tbsp chia seeds
  • 2 tbsp milled flaxseeds
  • ½ cup soft dried apricots (unsulphured) chopped roughly
  • ¼  Cup almond butter
  • 1 cup (250g)  unsalted butter (or coconut oil)
  • 1 dsp cinnamon
  • ½  cup honey

Tip the dry ingredients into a large mixing bowl and combine. Melt the butter and add the honey and nut butter, whisk together.

Pour the honey mixture into the dry ingredients and combine well. If the mixture is looking dry add a little more honey or butter.

In a greased baking tray, 12” by 8”, spread the mixture evenly, then flatten with a spatula, until firmly packed down and all the way to the edges. Bake for 15 – 20 minutes until golden all over, but not catching. Leave to cool in tray before cutting into slices.

Freeze well in airtight containers.

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