To accompany the feature on trail riding in the Rim country, I was going to share a recipe for trail mix.
A quick search through my resources at home left me empty-handed, though. So, I turned to the Internet. I found a recipe for trail mix, but it sounded very unappealing, since most of the ingredients were left raw.
Instead of traditional and I use the term loosely trail mix, how about grabbing some homemade granola for the ride?
9 cups rolled oats
1 cup unsweetened coconut
1/2 cup sunflower seeds
1 cup chopped nuts (cook's choice)
2 ripe bananas
1 cup pitted dates
1/2 cup water
1 1/2 teaspoons salt
Combine first four ingredients in a large bowl and set aside. Using a blender or food processor, combine remaining ingredients. Mix blended ingredients with those in bowl. Spread on cookie sheets about a half-inch thick.
Place pans of granola in oven on lowest setting and leave overnight, no stirring needed.
An alternative is to bake at 200 degrees for 90 minutes, stirring every 30 minutes until golden and almost dry. Turn off oven and leave pans inside to complete drying. There is a risk of letting the ingredients burn if they are not stirred regularly with this method.
Store in an airtight container.
4 cups oats or a mixture of grains
2 cups whole wheat flour
1 cup raw wheat germ
1 cup bran
1 cup soy flour
1 tablespoon nutritional yeast
2 teaspoons salt
1/3 cup hot water
1/2 cup honey
1 cup vegetable oil
1 cup chopped nuts
Preheat oven to 275 degrees. In a large bowl, mix together dry ingredients, except nuts. Mix oil, honey and water together and stir into dry ingredients. Stir until mixture resembles crumbs. Add nuts. Spread mixture very thinly onto two very large baking sheets. Occasionally turn mixture so it bakes evenly. Bake about an hour or until crisp and golden. Cool and store in a large container with a tightly fitting cover.