A big ‘ole cowboy breakfast of bacon, eggs and hash browns is the picture of a hearty camping breakfast. But when you’re pulling up stakes to head home or have a full day of outdoor adventure ahead of you, you need less prep time and fewer breakfast dishes to wash. On those days, try this easy homemade granola. It’s the perfect make-ahead camping breakfast. This recipe is adapted from Alton Brown’s recipe on FoodNetwork.com.
It’s simple, delicious and filling. Make it ahead at home, pack it in an airtight container, and you will be all set to enjoy a delicious no-cook breakfast on your next camping trip. Add a little fresh fruit or dried fruit if you’d like. Serve it with milk or your favorite yogurt to fuel you up for your day.
- 3 cups of rolled oats
- 1 cup of sliced almonds
- ½ cup of chopped pecans
- ¾ cup of shredded coconut
- ⅓ cup of brown sugar
- ¼ cup of agave syrup
- ¼ cup of coconut oil (melted)
- ¾ tsp of salt
- Preheat your oven to 250 degrees. Combine the oats, almonds, coconut and brown sugar in a large bowl. In a separate, smaller bowl, mix together the agave syrup, melted coconut oil and salt. Combine the agave syrup mixture into the oats mixture until it is well distributed.
- Line two large baking sheets with parchment paper.
- Pour the granola mixture onto the baking sheets, spreading it out into one layer on each sheet. Bake for one hour and 15 minutes, stirring every 15 minutes so it will brown evenly. Remove from the oven. Allow the granola to cool then store it in an airtight container.