Chocolate coconut granola

Course Main Course

Cuisine American

Keyword backpacking breakfast, camping breakfast, homemade granola, trail granola

Prep Time 5

Cook Time 20

Total Time 25

Servings 4 servings

Oats, nuts and cacao baked with maple and coconut oil, mixed with coconut, milk powder and freeze-dried raspberries.

Ingredients

1 cup rolled oats
½ cup chopped nuts
¼ cup cacao powder
¼ cup maple syrup
3 tablespoons melted coconut oil
pinch of salt
1 cup coconut flakes
4 tablespoons powdered milk
1 oz freeze dried raspberries or other freeze-dried fruit

Directions

At home

Heat the oven to 300F.
Stir the oats, nuts, cacao, maple syrup, coconut oil, and salt together until evenly coated.
Spread on a baking sheet lined with parchment and bake for 15 minutes.
Stir in the coconut and bake for 5 more minutes.
Let cool completely. Divide among 4 zip bags; add 1 tablespoon powdered milk and ¼ oz freeze dried raspberries to each.

On the trail

Add ½ cup water (hot or cold) to the bag and stir.

Notes

Use certified gluten-free oats for GF. Vegan: powdered coconut milk (mixes better in hot water). Regular dried fruit takes longer to soften. Contains tree nuts (depending on nuts used) and dairy.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; ½ cup chopped nuts counted as mixed nuts, ¼ cup cacao powder counted as unsweetened cocoa, coconut flakes counted as sweetened flaked coconut, powdered milk counted as nonfat dry milk, freeze dried raspberries or other freeze-dried fruit (the first choice counted). Brands and portions vary, so use it only as an approximation.