North Woods Trail Mix Granola

Homemade roasted granola food background

Whether you are taking on an Adirondack High Peak or tackling a one of our many shorter day hikes, preparation is key – with hydration and nutrition topping the list. On National Trail Mix Day, we’re sharing our hearty trail mix granola recipe for when you hit the trails this fall.


3 cups old-fashioned rolled oats
1/2 cup slivered, unsalted almonds
1/2 cup shelled, unsalted pecans (or pecan halves)
1/2 cup shelled pumpkin seeds
1/2 teaspoon ground cinnamon
1/2 cup pure maple syrup
1/4 cup vegetable oil (we prefer coconut oil)
1/4 cup almond butter or sunflower butter
1 egg white
1 teaspoon pure vanilla extract
1 cup dried cranberries


Preheat oven to 300°F .
Combine the oats, almonds, pecans, pumpkin seeds, and cinnamon in a large bowl.  In a small pan over medium heat, combine the maple syrup, vegetable oil, and almond butter and stir until melted. Allow mixture to cool down for ~ 5 minutes  Once cooled, whisk in egg white and vanilla extract. Pour over the oat mixture and toss thoroughly to coat. Spread onto a baking sheet lined with parchment paper or a silicone baking sheet and bake for 45 minutes, tossing occasionally so that the mix bakes evenly. Remove from oven and allow the granola to cool completely.  Once cooled, add the dried cranberries and toss to combine.  Store in an  airtight container at room temperature for up to 3 weeks.

Enjoy on the trail or add to yogurt and cranberry jam for an Autumn granola parfait!

Tracy Smith

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