Gluten Free Hiking Granola

Last weekend, we headed to St. George, Utah to climb around Zion National Park. We took 3 hikes: from Weeping Rock to Hidden Canyon; the River Walk toward the Narrows at the mouth of the river; and the Emerald Pools.

Hiking is a challenge without plenty of fuel. And gluten free pocket food is not that easy to come by...so we checked into some delicious granola. We took along gatorade, fruit leather, snickers, lots of tasty things with extra energy. But the granola is what really took us to the top. See? This was it at the entrance to Hidden Canyon, 700 feet above the valley floor, only moments before it went straight into my mouth.

Hidden Canyon Hiking Granola: with banana chips and almonds

2 1/2 cups gluten free oats (available from BCG for cheaper!)
3/4 cup sweetened coconut
1/2 cup gluten free cereal, such as EnviroKids Koala Crisp, Nutty Flax, or Cocoa Pebbles (small and round)
1/2 cup peanuts, chopped
1/3 cup teff flour
1/3 cup sorghum flour
1/2 cup butter
1/4 cup brown sugar
1/4 cup agave nectar
2 tablespoons maple syrup

1/2 cup almonds
1/2 cup banana chips

In a bowl, measure and mix together all dry ingredients (except almonds and banana chips). Melt the butter, brown sugar, and agave nectar in a microwave-safe bowl. Pour the butter-sugar mixture over the oat mixture, and blend with your hands, seeing that all ingredients in the oat mixture are moistened.

Pour onto a piece of parchment paper laid over a baking sheet into a single layer. Bake at 325 for 10 minutes, stir. Spread out again and bake for another 10 minutes. Watch it carefully at the end - the time between baked and burnt is very small.

Remove from the oven right before you burn it. Let it cool for a few minutes, and then pour it into the bowl with almonds and banana chips. It will crisp as it cools. When cooled, pack into sandwich bags and hike away!

(Note to self: This would also be great on top of yogurt for breakfast)