Provisions: Banana Hemp Granola

What's the perfect trail snack? You guessed it. Happyolks shares the recipe for her signature granola
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Apr 9, 2015 | By Kelsey Boyte

hether it's car camping or a long backpacking trek on the agenda, I rarely hit the trails without this granola. I'm not going to tell you that it's the "best granola in the world," or the "last recipe for granola you'll ever need," which will bring up thousands of search results in Google — but it is my personal favorite for two reasons: (1) it's crazy easy to make (2) clumps.

If granola doesn't involve giant clusters then it doesn't belong on the trail, in my opinion. Using ripe bananas and the stand mixer to coat the oats results in supremely crunchy, clumpy granola that makes for easy eating — whether you're digging into your Ziploc treasures mid-adventure or having it as a fireside breakfast with a dollop of Greek yogurt. 

3-4ish cups thick-cut, old-fashioned oats
• 1 cup hemp seeds
• 2 ripe bananas
• 1/2 cup coconut oil
• 1/3 cup grade b maple syrup
• 1/2 tsp vanilla
• 1/2 tsp cinnamon
• pinch of sea salt

In the stand-mixer, mix together all wet ingredients and bananas until you get a thick, chunky liquid. Add oats and let the machine run on medium-high for a few minutes before adding the hemp seeds. Scrape the sides as needed until everything is well-coated and clumping.

Turn out and spread granola onto a parchment-lined baking sheet and bake for 25-30 minutes at 400′ F. Check at around 20 minutes and turn over with a spatula or wooden spoon to evenly brown everything up. Let cool for 30 minutes before storing. [H]

Kelsey Boyte is a freelance writer and the author of
She enjoys high-altitude hiking, deep sea fishing, mezcal, and people who don't take themselves too seriously.
You can follow along on Instagram.