When I’m on a grueling outdoor adventure like a hike, multi-pitch climb, or long mountain bike ride, I sometimes find it hard to get the nutrition I need to keep myself fueled for strenuous activities. My body doesn’t respond well to sugar-heavy bars or artificial fuel like gels or energy blocks that are convenient on the go, but I’ve found that this granola is always something I can keep with me and snack on without feeling sick during long days of type two fun.

I’ve shared this granola with new friends at the Craggin’ Classic, with hiking partners at the tops of 4,000-footers, and with people on weekend camping trips. No matter where I travel, this granola is a fan favorite and a recipe I turn to time and time again. It packs a nutrition-heavy punch without being super-heavy in your pack (I’m looking at you ultralight backpackers!). Another plus is that it doesn’t take long to make and doesn’t dirty more than one bowl, which leaves me more time to get back to doing what I love.

It’s easy. It’s vegan and gluten-free. It has no oil. These might all sound like buzzwords, but this granola is perfect for long or short hikes, days at the crag, or just as a filling breakfast served with some yogurt or milk and berries.

Another great thing about this recipe is that you can adapt it any way you want! Try swapping out the nuts for a different kind or experimenting with spices. You can also swap the peanut butter for almond butter or sunflower seed butter to make it school-friendly. If you add any dried fruit, add it as the granola is cooling so it doesn’t burn.

I hope this granola fuels as many adventures for you as it has for me! Here’s how to make it.

Cinnamon-Almond Gear Room Granola (Oil-free, Vegan, and Gluten-free)

Ingredients:

  • 3/4 cup pure maple syrup
  • 1/2 cup natural peanut butter (chunky or smooth is fine)
  •  3 cups old-fashioned oats
  • 1 tablespoon chia seeds
  • 2 tablespoons flax seeds or ground flax
  • 3 tablespoons pumpkin seeds
  • 1/3 cup chopped almonds or cashews
  • 1 teaspoon cinnamon
  • A pinch of salt

Directions:

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, combine maple syrup and peanut butter. Mix until smooth and a sort of thick, but runny consistency.
  3. Once combined add oats and all dry ingredients.
  4. If the mixture is too sticky, add more oats, nuts, or mix-ins.
  5. Pour mixture onto the lined baking sheet and press down loosely with a rubber or wooden spatula.
  6. Place in the oven and bake for 12 minutes.
  7. Remove from the oven and mix, bringing the edges into the center and center clusters towards the edges.
  8. Bake for 10 more minutes or until golden brown. Let cool completely before storing.
  9. Store granola in an airtight container like a glass jar or Tupperware.
  10. Enjoy granola with milk, yogurt, or by the handful!

Other suggestions:

  • Swap peanut butter for almond butter, almonds for macadamia nuts, and add coconut flakes.
  • Add hemp hearts and chocolate chips toward the end of baking.
  • Swap peanut butter for sunflower seed butter and add raisins once cooled.
  • Swap peanut butter for almond butter, add a dash of vanilla extract, and add dried blueberries once cooled.
  • Replace almonds with pecans and add pumpkin spice.

What’s Your Favorite Outdoor Recipe?

Do you have a favorite snack that you make before heading outdoors? If so, we want to hear about it. Leave the recipe in the comments so we can try it!

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