I was first introduced to granola back when I was about 10 years old. We prepared the tasty snack to take on hikes in the White Mountains in New Hampshire during my Girl Scout days and on family excursions.
Granola was the base used to create “G.O.R.P.” (Granola, Oatmeal, Raisins & Peanuts), a snack mix that often-included chocolate chips, dried fruit, or M&M’s.
Historically, granola was invented in the late 1800s; however, it became popular as part of a hiker’s trail mix back in the 1970s.
Vermont is known as the “granola state,” often referred to as the “Crunchy Granola State.” It’s a haven for healthy, clean eating and environmental efforts.
I typically enjoy granola mixed with fresh berries and my favorite yogurt.
Granola Recipe*
Ingredients:
- 4 cups old fashioned rolled oats
- 2 cups chopped pecans
- 1 cup pepitas
- 1 teaspoon fine grain sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup melted coconut oil or canola oil (I use canola oil)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- Optional: add 1/2 cup dried cranberries, dried apricots-chopped, chocolate chips, or coconut flakes
Directions
- Preheat oven to 350 degrees
- Line a large rimmed cookie sheet with parchment paper
- Blend together oats, nuts, seeds, salt, and cinnamon
- Pour in oil, maple syrup, and vanilla
- Pour granola mixture onto parchment paper covered pan and spread out with spoon
- Bake until lightly browned, about 25 minutes
- Cool completely and then break up into pieces
- Can be frozen (this works well) or stored in airtight container at room temperature
*I usually double this recipe since it freezes so well
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