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Ingredients for Homemade Survival Bars:
2 cups oats (regular or the quick variety)
2 1/2 cups powdered milk
1 cup sugar
one (1) 3 oz package jello (strawberry, cherry, orange and lemon are our favorite flavors, but you can use whatever you like)
3 Tablespoons water
3 Tablespoons honey
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Ingredients for Survival Bars: You will need sugar, powdered milk, oats, Jello and honeyStep 1:
Mix the oats, powdered milk, and sugar together.
Nothing fancy required here. Just put the ingredients in a bowl and stir them. Make sure your bowl is big enough to hold 2 more cups of ingredients, as you will be adding Jello mix next.how-to-make-survival-bars
Simply mix your ingredients together with a spoon- oats, sugar and powdered milk.Step 2:
In a medium pan saucepan, mix the jello mix, water and honey. Boil.
Add one 3 ounce pack of Jello, the flavor is up to you. Add 3 Tablespoons of water and 3 Tablespoons of honey (Note: You are only going to use 3 tablespoons of water, not the amount called for in the jello recipe on the box. ) Stirring as you go, bring this mixture to a rolling boil. (A rolling boil is where the water keeps boiling when you stir it, it does not stop. )Step 3:
Add jello mixture to your dry ingredients and mix well.
We recommend you use a mixer here, as it is much faster. If you are mixing by hand, use your hands to combine the ingredients. Using a spoon is too tedious.Step 4:
Check the consistency and add water, if needed
If the dough is too dry, add a small amount of water a teaspoon at a time. We usually end up adding 1-5 teaspoons of water at this point. Test the consistency of your dough by trying to press it together. Ultimately, your dough should be crumbly, but it should stick together when you press it. Add water until you get this desired result.
As soon the mixture will stick together when you mash it in your hand, it is done. You have enough water in it.Step 5:
Press dough into a large rectangular pan (9×13 is ideal) lined with parchment paper.
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Line your pan with parchment paper. I lined mine with parchment paper and foil, to help hold the parchment in, but you can just use paper. Your choice.diy-survival-bars
Pour the mix in your pan, and press it in firmly. I used my fist to press mine down. You can not press it down too much.If you want to, you can make the dough nice and flat with a little rolling pin, a dowel, or a glass soda bottle, which actually works great. As long as you press the dough in firmly, this is optional.Step 6:
Cut the dough into bars.
Using a pizza cutter or a knife, cut the dough into rows, making it into rectangles or even squares. It is important to cut all the way through here, or your bars are likely to crumble a bit when you try to get them apart. I recommend you over the lines with a butter knife to be sure. I used a pizza cutter, then that, and mine turned out great.
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Now that I have cut them into rectangles, they are ready to go in the oven for awhile.Step 7:
Bake them for 1 1/2 to 2 hours in an oven set at 200 degrees.Unless your bars are still pretty moist, they should only take an hour and a half. You are not really going to mess them up if they stay in a little long, though. Your oven is not very hot, and you do want your bars to dry out. When they are finished, remove them from the oven. Let them sit 10 minutes, then pick them up from your pan, just by holding the edges of the parchment paper, and let them cool out of the pan.
Note: You can dehydrate bars with this recipe, but the baked ones turn out nicer.
Step 8:
Pack your bars in an airtight container.
When your bars have cooled and are completely dry, pack them into a Ziploc bag, Plastic Tupperware type container, or wrap them in foil or vac pack themIf you notice the recipe calls for all self stable items which makes this even better. I have had bars done that have lasted up to four years, most that has happened is some of the flaver leaves or the bar becomes rock hard. Even if rock hard it can be still used. Place into a bowl and pour hot water over it.
Prepare for the unknown by studying how others in the past have coped with the unforeseeable and the unpredictable.
George S. PattonThese sound great. Could add protein powder or peanut butter for a little protein.
Yes very true, I know peanut butter has a shelf life of two years or more. The protein powder I would likely split half with the milk powder!!. I am trying to get this down with less sugar as well. But as a survival bar it does its job! Oh and for those with kids, this has been given the thumbs up approval, especially strawberry.
Prepare for the unknown by studying how others in the past have coped with the unforeseeable and the unpredictable.
George S. PattonThank you! Those sound excellent AND useful!
Good info Husky!
I’ll be making a batch today so I’ll post pics of what they look like once they are ready to package
Prepare for the unknown by studying how others in the past have coped with the unforeseeable and the unpredictable.
George S. PattonThat sounds great, looking forward to it!
I can’t wait to make these thank you for the recipe.
On the left is the strawberry and on the right is lemon. In the pan I used I am able to get 11-12 bars from one batch. Bars being roughly 1/2 inch thick, by 4 inches long and 2 inches wide.
Prepare for the unknown by studying how others in the past have coped with the unforeseeable and the unpredictable.
George S. PattonGelatin is an excellent source of protein even by itself in warm water (plain gelatin). It can be purchased by the pound. This looks like a good recipe to make. I’ll have to try this one. Thank you.
Thank you for the recipe, they look great!
Thanks – i just made two batches now in 10 minutes – they can cook while i make fish pie for dinner and then my oven is pre-warmed too!
that looks good
Food with 150 yr shelf life.
It’s is called Hardtack. Used by cowboys on cattle drives and soldiers during the Civil War.
Robinhttp://www.survivalkit.com/blog/survival-superfood-will-last-shelf-150-years/
Excellent recipe! Thanks for sharing
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