Outdoors

Put this in your pack and munch it

By Janet K. Keeler, Times staff writer
Published February 1, 2008

For you nutty ones, these homemade granola bars are made with chopped dates, sweetened coconut and chocolate chips.
	[Scott Keeler | Times]

Trail mix and granola bars are the common snack of outdoorsmen. They are easy to stash and even simpler to eat, requiring no prep at all.

Sometimes, they can even be healthy. Though often they are junk food disguised as nutrition. Read the labels on the boxes at the grocery and you'll find some that have similar calories, fat and sodium as candy.

Making granola bars and trail mix at home allows you to control the ingredients and get the mixture you want. For instance, there are many tropical dried fruits, such as mango, papaya and pineapple, that have not found their way into prepared granola bars. Likewise seeds and nuts. Perhaps you're willing to spring for hazelnuts or macadamia nuts. Inexpensive pumpkin seeds add delicious crunch, but are not usually seen in commercial mixes.

Organic versions of granola bar and trail mix ingredients are readily available. If you need to lower your sodium, use unsalted products. How about increasing fiber? Sprinkle wheat germ into the mix.

Any camper can toss M&Ms, raisins, chocolate chips, sunflower seeds and marshmallows into a baggie and call it trail mix. Or "gorp" if you want to talk old school.

Gorp, for the uninitiated, is a common term for trail mix that, according to the online encyclopedia Wikipedia, could be an acronym for Gobs of Raw Protein. However, the Oxford English Dictionary includes a 1913 reference in which the word means "to eat greedily."

Whatever the meaning, mix up a big batch and store it in an air-tight container. For easy carrying, take what you need in a zipper-lock plastic bag for a hike or fishing trip.

Granola bars can be stored in the refrigerator in an air-tight container or frozen providing that the layers are separated by wax or parchment paper. Wrap frozen in foil or plastic, toss into a backpack and they'll be ready to nosh when you're ready to take a break from the trail.

Here's the kicker with granola bars, mix ingredients and toast them in their loose form, rather than pressed, in a baking pan or sheet, and you've got ... granola. Eat with milk as a cereal or fold it into yogurt for a crunchy parfait.

Janet K. Keeler can be reached atjkeeler@sptimes.com or 727 893-8586.

Nutty Granola Bars

1 can (14 ounces) sweetened condensed milk

1 cup unsalted roasted peanuts

1 cup unsalted, shelled sunflower seeds

21/2 cups rolled oats

1 cup sweetened coconut flakes

1 cup chopped dates

1/2 cup chocolate chips

Preheat oven to 250 degrees.

Pour condensed milk into microwave-safe container and zap for about 2 minutes on 50 percent power. Pour condensed milk into a large bowl and add the rest of the ingredients, except chocolate chips. Stir to blend. Add the chocolate chips and stir again. (If you add the chips directly to the warm condensed milk, they will melt).

Coat a 9- by 13-inch baking dish with a nonstick spray. Spread the mixture evenly in the pan. It may be easier to do this with your hands after they've been coated with the nonstick spray.

Bake for 1 hour. Remove from oven and let cool for about 30 minutes before cutting. Store in an air-tight container in the refrigerator, where they will last for about one week.

To pack for a camping trip or lunches, wrap individually in wax paper or aluminum foil.

Makes 16 to 24 bars depending on how big they are cut.

Note: Any dried fruit, including cranberries and cherries, can be used in the place of dates.

Source: Janet K. Keeler, Times food and travel editor

Lip Smackin' Trail Mix

2 cups granola

3/4 cups coarsely chopped pecans

3/4 cups coarsely chopped walnuts

11/2 can flaked coconut

1/2 cup unsalted, shelled sunflower seeds

1/2 cup wheat germ

1 teaspoon ground cinnamon

1 teaspoon salt

1 (14-ounce) can sweetened condensed milk

1/4 cup vegetable oil

1 cup banana chips (optional)

1/2 cup dark raisins

1/2 cup golden raisins

1/2 cup dried cherries

1/2 cup dried apricots, diced

Preheat oven to 300 degrees.

In large mixing bowl, combine all ingredients except banana chips and raisins, cherries and apricots. Mix well. Spread evenly in an aluminum foil-lined baking sheet. Bake 55 to 60 minutes, stirring every 15 minutes. Remove from oven; stir in banana chips, raisins, cherries and apricots. Cool thoroughly. Store tightly covered at room temperature.

Makes 2 1/2 quarts.

Source: Paula Deen, Food Network

[Last modified January 31, 2008, 23:18:54]