Hiking and Almond Granola

After living in the Seattle area for 2 years… I finally ventured to hike the infamous Mt. Si on Saturday! I went with a co-worker turned friend and another great friend and frequent hiking partner-in-crime/sweat.

4 miles up and 3,150 ft. of elevation gain gets you this. Well not this exactly… take the three of us out and that’s what you get.

We booked it up the mountain, climbing the first 4 miles in an hour and 40 minutes. Yeah that’s right, all 3,150 feet elevation gain. The average time up is about 2.5 hours. Let’s just say, no one passed us.

Talk about timing, we got up to the top and had a view of Mt. Rainier for about 5 minutes and then the clouds rolled in.  (You can see it just faintly). The panting, “let’s uh talk uh later uh because uh I can’t uh breathe” moments, and unreal amounts of sweat (so sexy) were worth it.

The 4 miles down, we took a more stroll-like pace, laughing and chatting. I’d imagine the people going up were probably extremely perturbed at those “happy laughing girls.” We’re ladies… get it straight.

“Hey, you guys look at those pretty berries.”

“Oh, oh, and those moss-covered trees are so cool! I’ve got to take a picture.” It’s all about appreciating the flora and fauna, folks. AND I’m so turning into my mother, she’s never seen a rock that didn’t catch her eye.

What better to do after 8 miles? Make granola, duh.

If I had thought this through a little more, I would have made granola in time for a pre-hike breakfast but hindsight’s always 20-20, as long as I’ve got my contacts in.

Start with the dry goods. Oats, coconut, raisins, almonds, wheat germ (not pictured, I forgot about it until step 3), cinnamon, a dash of nutmeg and a dash of ginger.

Add in the wet. Agave nectar and canola oil.

Mix the dry and the wet ingredients all together. Is it weird that I thought this tasted good? Post-hike delusion maybe?

Spread it on a lined baking sheet in one thin layer and bake at 350 degrees for 25-30 minutes until golden in color.

Serve with your favorite yogurt, by itself, or some nice cold milk.

Raisin Almond Granola

This is a combination and tweaking of multiple recipes so I could get what I really liked. 🙂

2 c. Rolled Oats (not quick cooking)

1 c. Slivered Almonds

1 c. Raisins

1/2 c. Wheat Germ

1 tsp. Cinnamon

Dash Nutmeg and Ginger (about 1/8 tsp. each)

1/2 c. Agave Nectar

1/3 c. Canola Oil

Preheat oven to 350 degrees. Meanwhile, combine all of the dry ingredients. Add add the oil and agave and mix to combine. Make sure everything is well coated with the oil and agave mixture.

Spread in one thin layer onto a parchment (or foil) lined backing sheet and place in the oven. Bake for about 25-30 minutes until golden, mixing and turning 2-3 times during the cooking process.

Let cool and store in an airtight container for up to week.

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