Perhaps that’s partly hyperbole. During that backpacking trip, where I thought a solid breakfast each morning was a good idea, I carried four pounds of granola on my back like a newbie. This seems like a terrible idea, especially since we didn’t need two four-ounce bags of granola per person, per day, but on the days we ate it, we felt like we could hike for miles. This granola has sticking power, a claim to which I can personally attest. I’ve asked myself if I would bring it on future trips, and the answer is yes, only less of it.
Rocket Fuel Granola is not just good for hiking, though. Alex often eats it to fuel for his long runs, and we take it to the crag for a day of rock climbing. Unlike oatmeal, I can eat a bowl of this stuff for breakfast and not feel hungry until lunch, or even longer. Granola has long been my favorite breakfast cereal since I can’t remember when. Most versions aren’t even really healthy, save for the oats, because of its density, but I tend to favor it for its heartiness. Store-bought granola pales in comparison.
I first made this recipe the way it was intended, in bar form, using a recipe from Disgustingly Good. It’s an incredibly simple recipe that lends itself to countless variations depending on your mood.
The main ingredients are old fashioned oats and condensed milk. The add-ins, nuts, dried fruit, and additional sweetener, can be changed up.
Mix the oats and nuts together in a large bowl. These are the only dry ingredients that get baked. I toss the cooked granola with the dried fruit and delicate dry goods to avoid drying out the fruit and hiding the other stuff.
Like the unsweetened flake coconut. Coconut in granola is my favorite, and I would suggest that you avoid sweetened coconut at all costs. Bob’s Red Mill has decently priced flakes, and Whole Foods has a store brand. The coconut gets toasted separately.
To the dry ingredients, you’ll add a can of sweetened condensed milk and two tablespoons of honey, maple syrup, or molasses, depending on what you have or the flavor you prefer. You’re probably wondering if this makes a difference, and it does, especially the molasses.
The mixture is going to be a sticky mess. Turn out on a large parchment-lined baking for simple clean-up.
When it’s done, after about 25-30 minutes, the granola should be evenly toasted. At this point, you’ll mix all your stuff together.
And that’s about it. Like I said, it’s the simplest granola recipe I’ve made that yields perfect results each time. Unlike some other recipes I have on this site, which are still good, I turn to this one first. It travels well, and lasts a while. Eat it by hand or with a spoon.
- 3 cups old fashioned rolled oats
- 2 cups raw pepita seeds or nuts of choice (coarsely chop whole nuts)
- 1-2 cups currants or other dried fruit
- 2 cups unsweetened coconut flakes
- 1 14-ounce can sweetened condensed milk
- 2 tablespoons molasses or maple syrup (or other liquid sweetener)
- 1/2 teaspoon kosher salt
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