Trail Mix Granola Recipes

GRANOLA TRAIL MIX

My family has always enjoyed this crunchy four-ingredient snack. When we go camping, each person includes one additional ingredient like mini marshmallows, corn chips or cookie pieces. The taste is never the same, and we're often surprised by the combinations. -Shelley Riddlespurger, Amarillo, Texas

Provided by Taste of Home

Categories Snacks

Time 5m

Yield 11 cups.

Number Of Ingredients 4

Granola Trail Mix image

Steps:

Place all ingredients in a large bowl; toss to combine. Store in airtight containers.

Nutrition Facts : Calories 331 calories, Fat 15g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 73mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 7g protein.

Ingredients

1 package (16 ounces) banana-nut granola
1 package (15 ounces) raisins
1 package (12.6 ounces) milk chocolate M&M's
1 can (12 ounces) honey-roasted peanuts

TRAIL MIX

Provided by Alton Brown

Time 5m

Yield 5 cups

Number Of Ingredients 3

Trail Mix image

Steps:

Combine the fruit, nuts and granola in a large bowl. To store trail mix, place in an airtight glass container. Keep container in a cool dry place for up to 1 month.
Cook's Note: Fruit dried at home should be pliable, but not sticky and you should not be able to squeeze moisture from it. If the mixture becomes soft overnight, your fruit is not dry enough.

Ingredients

7 ounces dried fruit, approximately 3 cups
5 ounces mixed nuts, approximately 1 cup
3 1/2 ounces granola, approximately 1 cup

TRAIL MIX GRANOLA

I was on the look for a granola that my family would like. I was tired of buying expensive store bought stuff full of un-natural ingredients. I found several recipes and decided to combine them to create a cereal (yogur mix-n) my family would enjoy. This isn't too sweet and is just perfect for my family.

Provided by mnbrogers

Categories Breakfast

Time 1h

Yield 3/4 cup, 20 serving(s)

Number Of Ingredients 17

Trail Mix Granola image

Steps:

1. Heat oven to 325.
2. In a large bowl put the oats, hemp seeds, flax seeds, sunflower seeds, and pumpkin seeds.
3. Toast coconut, peacans and almonds (just til lightly brown) and place in large bowl with oats and other seeds.
4. Mix together.
5. In small sauce pan put salt, brown sugar, maple syrup, agave, coconut oil, vege oil, cinnamon and vanilla extract. Heat up until a soft boil.
6. Drizzle the sauce over the oat mix while mixing to insure full coverage of sauce over the oats.
7. Place granola on lined cookie sheets or baking sheets. Cook in oven until golden brown 20-30 minutes. Mix periodically through the baking process.
8. Take out of the oven and mix in raisins.

Nutrition Facts : Calories 513.7, Fat 33.5, SaturatedFat 7.1, Sodium 194.8, Carbohydrate 47.9, Fiber 8.1, Sugar 19.7, Protein 11.2

Ingredients

7 cups rolled oats
1 cup hemp seeds
1 cup ground flax seeds
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1 1/2 cups raw slivered almonds
1 1/2 cups finely chopped pecans
1 cup shredded coconut (unsweetened)
1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup 100% maple syrup
3/4 cup Agave or 3/4 cup honey
1/4 cup coconut oil
3/4 cup vegetable oil
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
2 cups raisins or 2 cups dried sweetened cranberries

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Web Feb 15, 2017 Toss together the oats, cereal, flaxseed, cinnamon, salt, and any desired mix-ins. Pour the peanut …
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4.8/5 (20)
Total Time 2 hrs 15 mins
Category Snack
Calories 174 per serving

Line an 8x8 baking pan with aluminum foil or parchment paper, leaving a few inches of overhang on two of the sides like handles. Generously coat the foil or paper with baking spray. Set aside.
In a microwave-safe bowl or a small saucepan over medium heat, combine the honey, peanut butter, and coconut oil. Melt gently and stir until smooth and combined. Remove from the heat and stir in the vanilla extract. Let cool for 5 minutes.
In a large mixing bowl, combine the oats, cereal, flaxseed, cinnamon, and salt, then stir in the dried fruit, nuts/seeds, and chocolate chips. Pour the peanut butter mixture over the top, then stir until the ingredients are evenly moistened.
Scoop the mixture into the prepared baking pan, then with a spatula or your fingers, press into an even layer. If the mixture is too sticky, lay a sheet of plastic wrap over the top, then press on its surface. Place the bars in the refrigerator to set, at least 2 hours or overnight. Once fully chilled, remove the bars from the pan with the foil or paper “handles,” then, using a very sharp knife, slice into bars. Enjoy immediately or store in the refrigerator or freezer for later.

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