Make This Gourmet Granola Before Your Next Camping Trip

By Paul Brady, CNTraveler.com

In the June issue of Condé Nast Traveler, Tom Bonamici explains his campground-approved recipes, including everything from a “pad Thai sandwich” to his favorite kind of freeze-dried coffee (Starbucks Via). He’s also a fan of the granola from Eleven Madison Park restaurant in New York. Here’s their “dynamite recipe” (Bonamici’s endorsement), reprinted with permission.

Makes 6 cups

2 3/4 cups organic rolled oats

1 cup unsweetened coconut chips

1 cup shelled pistachios

1/3 cup pumpkin seeds

1 tablespoon salt

1/2 cup light brown sugar

1/3 cup maple syrup

1/3 cup extra-virgin olive oil

3/4 cup dried sour cherries

Preheat the oven to 300°F. In a large mixing bowl, toss together the oats, coconut, pistachios, pumpkin seeds, and salt. In a small saucepan over low heat, warm the brown sugar, maple syrup, and olive oil until the sugar is just dissolved. Fold into the oat mixture, coating all of the dry ingredients as evenly as possible. Spread out onto a large rimmed baking sheet lined with parchment paper. Bake until dry and lightly golden, 15 to 20 minutes, stirring the granola often to allow for even baking and drying. Remove from the oven and fold in the dried sour cherries. Allow to cool to room temperature before transferring to individual jars.

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