With spring approaching and its sunshine-filled afternoons, nothing makes a weekend better than spending time outside. Whether hiking, packing a picnic or going for a bike ride, trail mix is frequently brought along for the adventure.
Speaking of trail mix…Did you know that trail mix was once referred to as gorp? Gorp reportedly stood for “good old raisins and peanuts” or “granola, oats, raisins and peanuts.” If you’re from Australia, New Zealand or the United Kingdom, trail mix is referred to as scroggin.
However, here at Coach’s Oats, we love our Gold Medal Granola and think gorp can stand for “granola, oats, raisins and pecans”!
Ingredients
- 1 1/2 cups Coach's Oats
- 1 1/2 cups rolled oats
- 1 cup shredded dried coconut
- 1 cup chopped pecans
- 1/2 cup light brown sugar
- 1/4 cup sunflower seeds
- 1 tsp. salt
- 3/4 tsp. ground nutmeg
- 1/2 cup extra virgin olive oil
- 1/2 cup pure maple syrup
- 1/2 cup golden raisins
Instructions
- Preheat oven to 300.
- Mix together all dry ingredients. Stir in in olive oil and maple syrup until well mixed.
- Spread mixture evenly on-to a lightly greased jelly roll pan (rimmed cookie sheet). Bake for 40 minutes, carefully stirring every 10 minutes for even cooking.
- Add raisins to mixture after 40 minutes. Mix carefully and bake until toasted, another 10 minutes.
- Makes about 7 cups of granola. *Granola can keep up to 2 weeks at room temperature.
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How will you plan to celebrate spring?
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