Trail Food: Savory Granola Options

Savory Granola is a fantastic break at camp getting away from the typical sweet options. If you’re looking for other unique backpacking recipes, check out our Overnight Tropical Quinoa.

Parmesan and Rosemary

1 c oats
1/2 organic hazelnuts, chopped coarsely
2 tsp fresh rosemary finely diced
1/4 shredded parmesan, pulsed in the food processor
1/4 c organic pepitas
3 tbsp raw honey
1 tbsp avocado oil
Garlic powder
1/2 tsp course sea salt
1/2 tsp course ground peppercorns

Pre-heat the oven to 350 degrees. Cover a baking sheet with some parchment paper and set aside. Next, use a medium bowl to combine all of the ingredients until well mixed. Dump out your mix onto an even layer across the baking sheet. Put in the oven for 25-30 or until it’s golden brown. Wait until the mix is completely cooled before you store it away in your Tupperware.

Serves 4 for trail snacks

Sun-dried Tomato and Oregano

1 c oats
2 tsp fresh oregano, chopped
1/4 c chopped sun-dried tomatoes
1/4 shredded parmesan, pulsed in the food processor
1/4 c organic pepitas
1/4 c quinoa
3 tbsp raw honey
1 tbsp avocado oil
1/2 tsp garlic powder
1/2 course ground sea salt
1/2 tsp red chili flake

Pre-heat the oven to 350 degrees. Cover a baking sheet with some parchment paper and set aside. Next, use a medium bowl to combine all of the ingredients until well mixed. Dump out your mix onto an even layer across the baking sheet. Put in the oven for 25-30 or until it’s golden brown. Wait until the mix is completely cooled before you store it away in your Tupperware.

Serves 4 for trail snacks

Charred Poblano and Smoked Paprika

1 c oats
1 poblano pepper
1/4 shredded parmesan, pulsed in the food processor
1/4 c organic pepitas
1/4 c quinoa
3 tbsp raw honey
1 tbsp avocado oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 course ground sea salt

Heat your oven to broil. Put your pepper on the top rack. Check back every few minutes and rotated so each side gets blistered and black. Take the pepper out and cover it with plastic wrap. Lower the oven to 350 degrees. Cover a baking sheet with some parchment paper and set aside. Next, use a medium bowl to combine the rest of the ingredients until well mixed. Take the skin off your pepper and using towels, take off as much of the built-up moisture as possible. Chop it finely and add to the mix. Dump out your mix onto an even layer across the baking sheet. Put in the oven for 25-30 or until it’s golden brown. Wait until the mix is completely cooled before you store it away in your Tupperware.

Serves 4 for trail snacks

This is how black you want the pepper before you take the skin off. Don’t be alarmed, it won’t affect the integrity of the flesh.