Pecan maple granola
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Oats, pecans, coconut and cranberries baked with maple and oil, then mixed with powdered milk for a just-add-water breakfast.
Ingredients
- ¾ cup rolled oats
- ½ cup raw pecans chopped
- ¼ cup unsweetened coconut shredded or flaked
- ¼ cup dried cranberries
- ¼ cup maple syrup
- 1 tablespoon oil (grapeseed or coconut work well)
- ⅛ teaspoon salt
- 1 tablespoon powdered milk
Equipment
- mixing bowl
- baking sheet
- zip-top bags
Directions
At home
- Heat the oven to 325 (F).
- Stir everything together except the powdered milk.
- Spread it fairly close together on a lined baking sheet (about 1/3 of the sheet) so it forms clusters.
- Bake for 20-25 minutes, rotating the pan halfway through without stirring, until golden.
- Let cool completely and break into small clusters. Divide between two bags; add 1 tablespoon powdered milk to each.
On the trail
- Add about 1/3 cup (3 oz) water to a bag, stir, and eat.
Nutrition
Serving: 131g | Calories: 519kcal | Carbohydrates: 71g | Protein: 8.8g | Fat: 25g | Saturated Fat: 5.2g | Trans Fat: 0g | Cholesterol: 0.4mg | Sodium: 198mg | Potassium: 422mg | Fiber: 7.8g | Sugar: 42g | Vitamin A: 26IU | Vitamin C: 0.6mg | Calcium: 106mg | Iron: 2.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; ¼ cup unsweetened coconut (the first choice counted), oil (the first choice counted), powdered milk counted as nonfat dry milk. Brands and portions vary, so use it only as an approximation.