ELC Day #12- Locavore Granola

2010 Trek in Glacier National Park

When this posts, we will still have a few days left of hiking in the Porkies, but I guarantee the granola is already gone. The kitchen partner and I both have special pockets in our packs that hold our stash of snacks and crunchy treats when we’re on the trail. Every morning it is stocked with a bag of granola to grab by the handful all day long.  The more crunch the better it is in bear territory. (Did I mention any strenuous activity is much more appealing to me when food is involved? I have been bribed up a mountain with the promise of cheese and crackers.)

On your next trek, pack up this granola recipe. It’s simple and filled with Minnesota goodies. Try mixing it up with your favorite local nuts, dried fruit, etc. I’ve even been known to toss in organic chocolate chips after it’s cooled. But only if forced. Well…about as much force as it ever takes me to eat chocolate. If that’s not convincing enough, there’s no added preservatives, salt, or funky corn bi-products involved (check out the label of supermarket granola…cringe!). It’s gotta be all natural for this nature girl.  Happy weekend!

Locavore Granola

Ingredients

2 C. rolled oats Whole Grain Milling, Welcome, MN
1 C. nuts (use any local nut you can find. Here’s resources on walnuts, and hazelnuts)
1/2 C. shelled sunflower seeds Whole Grain Milling, Welcome, MN
1/4 C. wheat germ
2 Tbsp. whole flax seeds Whole Grain Milling, Welcome, MN
1/4 C. honey Ames Farm, Watertown, MN
1/4 C. maple syrup Sippl’s Sugarbush, Birnamwood WI
2 Tbsp. sunflower oil Smude Sunflower Oil, Pierz, MN

Instructions
1. Preheat oven to 300°F.  Line a baking sheet with parchment paper and set aside.

2. Combine oats, nuts, sunflower seeds, wheat germ and flax in a large bowl and mix well. In a separate bowl, mix honey, syrup and oil until well blended. While stirring the grains, drizzle the liquids over top. Continue stirring until granola is evenly coated. Spread in an even layer on baking sheet.

3. Bake 25-30 minutes until golden brown, stirring one time halfway through baking.  Remove from oven and allow to cool on baking sheet.  Store in an airtight container for up to 1 week.

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