A Backcountry Granola Recipe You Can’t Resist
This granola is a great meal that you can make for breakfast and eat hot or put together ahead of time for a high-energy snack later. You can customize it in a variety of different ways, which is perfect if you have picky eaters or dietary needs to consider.
Simple and delicious, what more could you want?
- 5 Tbs. butter or butter substitute
- 3 cups uncooked oatmeal flakes
- ⅓ to ½ cup brown sugar or honey (depending on sweetness of fruit)
- ½ tsp. salt (if nuts used are unsalted)
- 1 cup dried fruit
- 1 cup nuts and seeds
- Chop fruit and put into a bowl. Add water until fruit is covered.
- Melt butter in a frying pan (or fry-bake).
- Add uncooked oatmeal and salt, stirring to coat with butter.
- Sprinkle brown sugar over the oatmeal.
- Drain water from the fruit, then add fruit and nuts to the frying pan.
- Keep stirring until oatmeal is fried to a golden brown.
- Eat hot as is, pour milk over it, or let it cool and eat in chunks for breakfast or as trail food.
- If there are blueberries, raspberries, or other fruits in season where you are, add some on top!
- Add ½ cup of honey mixed with 2 Tbs. peanut butter for extra calories and yum-factor.
- A NOLS instructor favorite is to heat the butter, sugar, and honey, plus cinnamon and vanilla, in a frying pan. Then add the oatmeal, dried fruit, coconut, and nuts. Fry the whole mix and enjoy.
- Note: This granola doesn’t keep well in hot weather, so if you are in a hot environment, stick with the breakfast version rather than trying to make it last all day.