Recipe & Photos by Jess Beer
When it comes to on-the-go-snackage, homemade granola is hands down one of my favorite treats. Working a pretty physically demanding job means that having a constant supply of snacks on hand throughout the day is a must for me, as I am always in need of a quick pickup snack that is easy to bag up and take on the go. Small in size, this granola packs a punch in flavor. Crispy in texture, sweet with maple syrup and notes of cinnamon, this recipe was designed to be both incredibly satisfying, and easy to make. Whether made the night before, or with only an hour to spare before hitting the trail, this is sure to be a palate pleaser.
4 ½ tbs. Organic Coconut Oil, Melted
3 tsp. Madagascar Vanilla Extract
2 tsp. Cinnamon Powder
8 tbs. Pure Maple Syrup
½ cup Shaved Almonds
½ cup Pumpkin Seeds
2 tbs. Ground Flax Seeds
¾ cup Shaved Coconut
4 ½ tbs. Brown Sugar
3 tsp. Chia Seeds
2 ½ - 3 Cups of Rolled Oats
¾ cup diced Apricots
¾ cup dried Cranberries
¾ cup Dark Chocolate Chips
Preheat your oven to 350 degrees. Line a large cookie sheet with tinfoil, shiny side up, and set aside.
Start by mixing melted coconut oil with maple syrup, vanilla, cinnamon, and brown sugar in a large bowl. Stir until well combined. Next add oats, stirring well to be sure that a thick covering of your wet mixture is applied. Next add in your seeds, shaved coconut and almonds, followed by dried fruit. Continue stirring until all of the ingredients are well combined. Withhold your chocolate chips in a cool dry place.
Evenly coat the tinfoil lined cookie sheet with your granola mixture, and place in the oven for 15-20 minutes. After about 15 or so minutes, stir and toss your granola, to ensure that nothing is sticking to the bottom of your foiled pan and return your granola back to the oven for another 12-15 minutes.
If you are looking for a slightly more chewy and soft granola, reduce your time by intervals of 5 minutes until the acquired texture is achieved. Remember that granola will be semi soft until fully cooled.
Allow your granola to cool for at least 30 minutes before mixing in your dark chocolate chips. You can divvy up your granola between snack bags, or containers to then be stored for at least a week. I will often store mine in the fridge, to elongate its shelf life. Enjoy!