Off we go for another camping trip. I’m always looking for snacks that we can bring that don’t require refrigeration and that our entire family enjoys. We only have so much room in our two small coolers! Granola is perfect for snacking and breakfast and full of healthy ingredients. This recipe has 1.5 cups of nuts and over 1.5 cups of dried fruit in just a small batch. You can adjust the recipe to your own tastes and even add in some chocolate chips if you want.
– 1/2 cup raw almonds
– 1 cup raw mixed nuts, divided (mine had in pecans, pistachios, almonds, cashews, and walnuts)
– 1 1/2 cup gluten-free rolled oats
– 1/4 cup unsweetened shredded coconut
– 1 cup of medjool dates (or another fruit of choice), chopped
– 1/2 cup dried fruit of choice (I choose raisins, but you could do cherries, blueberries, goji berries, etc.)
– 1/4 teaspoon sea salt
– 1/4 cup maple syrup
– 1/4 cup coconut oil
1. Preheat oven to 275F
2. In a high powdered-blender (e.g., Vitamix) or food processer, add in the almonds and 1/2 cup mixed nuts. Pulse until a fine texture. Do not overmix or it will start the process of releasing oils to become a butter. Transfer mixture to a large bowl.
3. Chop up the remainder of the nuts and add to the bowl.
4. Add in the rolled oats, coconut, dried fruit, and sea salt and mix until combined.
5. Melt coconut oil. Add to the dried mixture, along with the maple syrup. Mix well.
6. Spread mixture onto a cookie sheet lined with parchment paper.
7. Bake for 20 minutes. Flip the granola and rotate the pan.
8. Bake for approximately 15-20 more minutes until the granola is golden brown. Take out of the oven and let sit on the pan until fully cooled (about 45 minutes to an hour). Store in a container in fridge.