As some of you may have seen in Joe’s recent posts to Facebook and Instagram, he had the opportunity to do some hiking in Zion National Park this past weekend. The trails were long, some very steep, and the 7 hour hiking days required some fuel for the pack. This granola was made to be easy for transport, to take on the plane, and then to load up in the backpack for the hike. Not only is it easy to make, and loaded with healthy fats, protein and vitamins and minerals like zinc which is important for immune function, this tasty snack is delicious!
Be sure to pre-portion out your granola in small bags or container for portion control and easy grab and go snacks for your next adventure!
- 1 cup (150 g) almonds, raw unsalted
- 1 cup (150 g) cashews, raw unsalted
- 1/2 cup (75 g) sunflower seeds, raw unsalted
- 1/2 cup (75 g) pepitas, raw unsalted
- 1/2 cup (55 g) goji berries*
- 1/2 cup (40 g) coconut flakes, unsweetened
- 1/4 cup (60 ml) coconut oil, melted
- 1/2 tsp sea salt
- 1/2 tbsp honey (optional)
*Note: Do not bake with berries in it.
- Preheat oven at 300F or 150C.
- Add almonds and cashews to a blender or food processor and pulse for about 30-45 seconds until nuts are slightly chopped.
- Melt coconut oil and add oil and salt to mix, continue to pulse additional 15 seconds.
- Add chopped nuts to mixing bowl with pepitas and sunflower seeds.
- Drizzle honey (optional) over mixture. Spoon out on to a greased baking dish.
- Bake at 300F or 150C for 40 to 60 minutes.
- Add berries and coconut flakes in last 5 minutes. **This is important otherwise the berries will burn!
Let’s get a close up.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 4 cups (16 servings)
- Nutrition per serving:
- Saturated Fat6g
- Protein 6g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.