Big River Apricot Granola
Nothing beats a personalized granola recipe on the trail, this one boasts shredded coconut, dates, and handful of dried craisins.
Photo by Erik Haugen-Goodman.
Recipe by Brain Guldberg
From Tim and Christine Conners' Lipsmakin’ Backpackin’ (Three Forks, $15.95, 2000)
YIELD
About 2 servings
PREP TIME
2.5 hours
INGREDIENTS
- ¼ cup canola oil
- ¼ cup honey
- ¼ cup maple syrup
- 1 ½ tsp. vanilla
- 1 tbsp. nutritional yeast
- ½ cup wheat germ
- 2 ½ cups rolled oats
- 1 cup rolled rye
- ½ cup unsweetened shredded coconut
- 1 cup Ocean Spray Craisins
- 1 cup chopped dried apricots
- ½ cup chopped dates
- 1/3 cup chopped almonds
- ½ cup unsalted sunflower seeds
DIRECTIONS (Prepare at home)
1
Heat oil, honey, and syrup until thin.
2
Add vanilla, yeast, wheat germ, oats, wheat and rye, stirring will after each addition.
3
Spread on cookie sheet and back at 250 degrees for 1 ½ to 2 hours. Stirring periodically.
4
Let cool, then add in fruits, nuts and seeds.
5
Store in an airtight container in a cool, dry place until used.
6
On the trail: eat as is, or with powdered milk and water, either hot or cold.