As adapted from t.e.l.l. New England’s 2017 Vol. 14|”Cabin Fever” issue.
In november of 2016 I attended a Makers and Gatherers food and prop styling retreat on Lake Winnipesaukee, New Hampshire, with Suzanne Lee of Boston Prop Stylist. It was here that I connected with Jenn Bakos, photographer and co-founder of t.e.l.l. New England.
This recipe for granola is one that I developed for t.e.l.l. New England’s Vol. 14| Cabin Fever issue and is a recipe that I continue to use for my own homemade granola each month.
When it comes to on-the-go snackage, homemade granola is hands down one of my favorite treats. For me, working a physically demanding job means having a constant supply of snacks on hand. I am always in need of a quick pickup snack, especially one 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.
– Backwoods Granola –
- 4 ½ tbs. Organic Coconut Oil, Melted
- 3 tsp. Madagascar Vanilla Extract
- 2 tsp. Cinnamon Powder
- 8-10 tbs. Pure Maple Syrup
- A pinch of sea salt
- ½ cup Shaved Almonds
- ½ cup Crushed Cashews
- ½ cup Pumpkin Seeds
- 2 tbs. Ground Flax Seeds
- ¾ cup Shaved Coconut
- 3 tsp. Chia Seeds
- 2 ½ – 3 Cups of Rolled Oats
- ¾ cup diced Apricots
- ¾ cup dried Cranberries
- ¾ cup Dark Chocolate Chips
Preset your oven to 375 degrees.
If you do not have a double boiler, place a heat tolerant glass bowl into a pan of hot water on a low burning stove top to melt your coconut oil.
Once your coconut oil has melted, typically within minutes, turn off the heat and remove your bowl from the stovetop. Mix in your maple syrup, vanilla, pinch of salt, cinnamon, nuts, seeds and finally the rolled oats. Stir until well combined.
If your mixture does not have a slight sheen, you may need to add more melted coconut oil. If your mixture looks wet and shiny, you may have added to much coconut oil. In this case, mix in some additional oats.
Withhold your dried fruits and chocolate chips in a cool dry place.
Evenly coat the cookie sheet with your granola mixture and place in the oven for 15-20 minutes, stirring and tossing the mixture periodically to ensure even browning and to help prevent sticking. Half way through your cook time, mix in the diced apricots. You only want to toast these lightly as you are looking to eliminate the stickiness and achieve a chewy texture.
Once your granola has begun to take a deep golden color, remove it from the oven to cool.
Allow your granola to cool for at least 30 minutes before mixing in your dried cranberries and dark chocolate chips. You can divvy up your granola between snack bags, or containers to then be stored for the next couple weeks. I will often store mine in the fridge to further elongate its shelf life. Ideally, you should consume your granola within a months time.