4 cups of Old Fashion Oats
2 cups of Sliced Almonds
1 cup of Dried Cranberries
1 cup of Dark Raisins
½ cup of Chopped Walnuts
¼ cup of Brown Sugar
½ cup of Honey
½ cup of Vegetable Oil
½ tsp of Vanilla Extract
½ tsp of Ground Cinnamon
¼ tsp of Salt
Preheat oven to 300 degrees. In a large bowl, mix together the oats, almonds, brown sugar, salt, walnuts and cinnamon. Set aside.
In a large bowl, whisk together the honey, vanilla and vegetable oil. Pour over the dry ingredients and mix. A quick tip: measure the vegetable oil first, then utilizing the same measuring cup measure out the honey and it won’t stick!
Be sure to throughly mix together the ingredients.
Spread the mixture evenly on an 11×15 cookie sheet. It should be a thin layer for even cooking. Bake for about 35 minutes and every 10 minutes stir up the mix to maintain even baking.
Once baking is completed, start adding the raisins and cranberries. Mixed throughly. At this point, the granola will be soft but as the temperature cools it will start to harden. If you can’t tell, this recipe has been Wyatt approved!
Once everything is mixed together, place them in an air tight container for storage. If you’re backpacking, you can also perform airtight seals to maintain freshness and reduce space.
Greek yogurt added with fresh berries gives you the TPF breakfast of champions! For future bakes, feel free to change up the fruit and nuts to your own liking. If you come up with some great recipes, let us know!
Dan is an explorer for The Outbound and founder of The Proper Function, an outdoor editorial. He is passionate about exploration and can’t stay put for more than a week.