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Big River Apricot Granola

Nothing beats a personalized granola recipe on the trail, this one boasts shredded coconut, dates, and handful of dried craisins.

Granola by Erik Haugen-Goodman
Photo by Erik Haugen-Goodman.

Recipe by Brain Guldberg
From Tim and Christine Conners' Lipsmakin’ Backpackin’ (Three Forks, $15.95, 2000)


About 2 servings


2.5 hours


  • ¼ cup canola oil
  • ¼ cup honey
  • ¼ cup maple syrup
  • 1 ½ tsp. vanilla
  • 1 tbsp. nutritional yeast
  • ½ cup wheat germ
  • 2 ½ cups rolled oats
  • 1 cup rolled rye
  • ½ cup unsweetened shredded coconut
  • 1 cup Ocean Spray Craisins
  • 1 cup chopped dried apricots
  • ½ cup chopped dates
  • 1/3 cup chopped almonds
  • ½ cup unsalted sunflower seeds


DIRECTIONS (Prepare at home)


Heat oil, honey, and syrup until thin.


Add vanilla, yeast, wheat germ, oats, wheat and rye, stirring will after each addition.


Spread on cookie sheet and back at 250 degrees for 1 ½ to 2 hours. Stirring periodically.


Let cool, then add in fruits, nuts and seeds.


Store in an airtight container in a cool, dry place until used.


On the trail: eat as is, or with powdered milk and water, either hot or cold.