"This is a recipe that my husband created when we were planning a hiking trip to the bottom of the Grand Canyon," Elaine Bohlmeyer says. "The object was to get the most energy for the least amount of weight. The added bonus is that it's delicious." Prep and Cook Time: 45 minutes. Notes: If you can't find roasted soy nuts, you can just leave them out, or use peanuts or pumpkin seeds.
2 cups rolled oats (regular or quick cooking)
1/4 cup nonfat dried milk
1/2 cup wheat germ
1/2 cup shredded unsweetened coconut
1/2 cup slivered almonds
1/2 cup sunflower seeds
1/2 cup roasted soy nuts (see Notes)
1 cup pecans or walnuts
1/4 cup white sesame seeds, optional
1/2 cup honey
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 cup firmly packed light brown sugar
1/4 cup vegetable oil, plus more for baking sheet
1/2 cup raisins
How to Make It
Preheat oven to 300°. In a large bowl, mix together oats, nonfat dried milk, wheat germ, coconut, nuts, and seeds.
In a small saucepan, combine honey, maple syrup, vanilla, brown sugar, and oil and bring to a boil. Pour over dry mixture and mix together with a wooden spoon. Oil a rimmed baking sheet and pour mixture onto sheet. Bake 15 minutes. Stir granola and bake another 10 minutes. Sprinkle in raisins and bake 5 minutes more. (The granola will look wet and sticky but will dry out as it cools.)
Let granola cool completely on baking sheet. Store in an airtight container for up to 2 weeks.
The Twist: Add Chocolate. In one fell swoop, this healthy snack becomes (a still fairly healthy) chocolate bark candy. Melt 12 oz. semisweet chocolate chips in a medium bowl set over a saucepan of simmering water; remove chocolate from heat while still a little chunky, then stir until smooth. Spread onto a baking sheet lined with parchment and sprinkle with 2 cups of the granola. Chill until set, at least 30 minutes. Break granola-chocolate bark into pieces.