Crunchy granola is an easy no-cook breakfast backpacking recipe for the trail. It also makes a crunchy trail mix.
Maple Almond Granola
- ¼ cup sunflower oil
- ½ cup pure maple syrup
- ¼ cup honey
- ¼ tsp fine sea salt
- 4 cups old-fashioned (rolled) oats
- 1¼ cups almonds, coarsely chopped
- ¼ cup dried cranberries
Preheat oven to 325°. Lightly oil a large rimmed baking sheet.
In a large bowl, whisk together the oil, maple syrup, honey and salt. Stir in oat and almonds, mixing to coat them completely. Spread evenly in pan and bake, stirring every 10 minutes, until mixture is golden brown, 30-35 minutes.
Let cool completely, then stir in cranberries.
Store granola in an airtight container at room temperature for up to 12 weeks.