Recipe: Easy Trail Granola

This granola recipe is perfect for breakfast or as snack while out on the trail


This is, by far, my favorite granola recipe. It’s wonderful for breakfast, but also makes a great trail mix for hiking or camping. Pack it in Mason jars and it makes a welcome Christmas present too. You may want to make a double batch while you’re at it; it keeps well in the freezer for up to three months.


  • 4 cups regular (not quick-cooking) rolled oats
  • 2 cups wheat flakes (available in health food store)
  • 1 cup sunflower seeds
  • 1 cup coarsely chopped almonds
  • ¾ cup canola oil
  • ¾ cup dark maple syrup
  • 3 tablespoons water
  • 2 teaspoons vanilla extract
(Photo: Justin Broulliard)


  1. Set the oven to 300 degrees. Grease a 17-by-12 inch pan or two 13-by-9 inch brownie pans with a small amount of canola oil.
  2. In a large bowl, mix together the oats, wheat flakes, sunflower seeds, and almonds.
  3. In a saucepan, warm the oil, syrup, water, and vanilla. Pour the warm mixture over the oat mixture and mix well, using a large spoon or your hands.
  4. Spread the granola in a shallow layer in the prepared pan (or pans). Bake for approximately 45 minutes, stirring well every 15 minutes. As soon as you remove the pan form the oven, scrape the bottom with a metal spatula so the granola doesn’t stick. Set the pan on a rack and allow the mixture to cool. The granola will be soft when you take it out of the oven but will crisp up as it cools.
  5. Store in an airtight container up to two weeks or freeze or up to three months.

Yield: about 8 cups

Prep time: 15 minutes

Cook time: 45 minutes

(Photo: Justin Broulliard)

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