Pecan and Maple Granola in a Bag
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 servings
Make this sweet & crunchy granola before your trip, pack it in a bag with some powdered milk, and add water in the morning to make a nearly instant backpacking breakfast with no dishes to clean up!
- 3/4 cup rolled oats
- 1/2 cup raw pecans chopped
- 1/4 cup unsweetened coconut shredded or flaked
- 1/4 cup dried cranberries
- 1/4 cup maple syrup
- 1 tablespoon oil grapeseed or coconut work well
- 1/8 teaspoon salt
- 1 tablespoon powdered milk
At Home: Preheat oven to 325. In a mixing bowl, add all the ingredients except the powdered milk and stir to thoroughly combine. Spread the mixture on a lined baking sheet. You'll want the oat mixture to be fairly compact so it has a chance to form clumps - we only used about 1/3 of a standard baking sheet. Bake for 20-25 minutes, turning the pan around (but not stirring the granola) halfway through so it cooks evenly. Once the granola is golden brown, remove from the oven and allow it to cool completely. Break the granola into small clumps.
Split the granola between two resealable bags and add 1 tablespoon powdered milk to each.
At Camp: Add water (about 1/3 cup or 3 oz), stir to combine with the powdered milk. Enjoy!
Equipment Needed at Camp
Equipment Needed at Home
Measuring cups & spoons