Grizzly Berry Granola
courtesy of Lipsmackin' Vegetarian Backpackin'

Total weight: 2 pounds 9 ounces
Weight per serving: about 3 ounces
Total servings: 12 (1 cup per serving)

At home:
1/4 cup canola oil
1 (18-ounce) jar Smucker’s Blackberry Jelly
2 cups chopped, lightly salted cashews
1 (16-ounce) bag Bob’s Red Mill 5-Grain Rolled Hot Cereal
1 cup shredded sweetened coconut
1 ounce Just Blueberries-brand dried blueberries
1 ounce Just Strawberries-brand dried strawberries
1 ounce Just Blackberries-brand dried blackberries

In a large pot, heat oil and jelly until thin. Chop cashews and add to pot along with the cereal and coconut. Stir until liquid has covered the mixture evenly. Spread in a non-stick jelly roll pan. Bake at 225 degrees F for 2 hours. Stir periodically. Allow granola to cool after baking. Once cooled, add dried fruit. Store in large ziplock bags for the trail.

On the trail:
Optional: dairy or soy milk powder to taste
To prepare 1 serving, mix 1 cup of cereal with milk or soy powder and water, or eat straight out of the bag. Serve either hot or cold.

Christine and Tim Conners
Savannah, Georgia

Lipsmackin' Vegetarian Backpackin' was released in the spring of 2004. For more information or to order the book please visit Globe Pequot's website.

© 2003 Christine and Tim Conners - from Lipsmackin' Vegetarian Backpackin'
use without the author's written permission is prohibited.

 
   
design by gjstudios.com  2007 - click for info