Active Junky Original Recipe: Alpenglow Granola

By: Sandy Reese

Fuel up for another amazing day. Pair with milk or yogurt for breakfast or bring along dry for a tasty trail snack. 

Part 1:

3/4 cup veggie oil such as canola (grape seed oil is a favorite)
1/2 cup honey
1/2 cup brown sugar 
1 tablespoon vanilla
1/2 teaspoon salt
If you like cinnamon, add 1-2 teaspoons ground cinnamon

Combine above, cook over medium heat stir until sugar dissolves.

Part 2:

8 cups rolled oats
2 cups raw cashew pieces (or pecans or walnuts if you prefer)
1 cup raw sunflower seeds
1/2 cup raw sesame seeds
2 cups unsweetened flaked coconut (large flakes)
2 cups dried fruit - we usually use craisins but dates, apricots, raisins, mango, figs, etc are all fair game

Place the oats and cashews in a bowl then pour in the honey mixture. Stir thoroughly.

Spread half of the mixture into each of two, 9" x 13" pans.

Bake at 325 for 20 minutes.  

Remove from oven, add sunflower seeds and stir.

Return to oven and bake 10 minutes.

Remove from oven, add sesame seeds and coconut and stir.

Return to oven and bake an additional 10 minutes.

If you prefer your granola less crunchy, reduce the baking times.

After granola has cooled approximately 15 minutes, add dried fruits.