hiking2christ

Ingredients
2 c rolled oats
2 c bob’s red mill® 5-grain cereal
2 c chopped pecans
1⁄3 c toasted wheat germ
1 T ground cinnamon
1⁄4 c honey or maple syrup
1⁄4 c vegetable oil
1⁄4 c water or fruit juice
2 t vanilla extract
Instructions
1. Preheat the oven to 225*.
2. Mix the dry items in a large bowl, the wet items in a small bowl.
3. Add liquid mixture to grains mixture and toss to coat evenly. Spray 2 jelly roll pans with cooking spray,
and spread mixture evenly in a thin layer on the pans. Bake for 75-90 minutes, or until starting to
brown lightly. Cool in pans, then store in heavy plastic bags in cool, dry place. Granola will get crisp
when it cools.
4. You can increase the calorie content by adding more oil (up to 1 cup) and more sweetener — this is
not a very sweet granola.
5. Take about 3/4 cup of granola in a quart bag, add some dried fruit and 1/3 cup of powdered milk. Add
1 cup cold water in camp and eat from the bag.
Recipe by Trail Cooking at http://www.trailcooking.com/breakfast/nora-anns-homemade-granola/