We know you’re getting excited and ready to rock out to your favourite bands this summer—but have you thought about what snacks you might stash to keep you dancing long past sunset? Good thing, because we are.
Some of Canada’s chicest food bloggers shared their top recipes for homemade granola and trail mix that are easy to prepare (and share!) while you’re navigating all those floral crown-lined crowds.
Sabrina Stavenjord of My Miaou’s Granola
Find more recipes here: @my.miaou
4 cups large flaked oats
1/4 cup large flaked coconut
1/2 cup roughly chopped nuts (1/4 each almonds and pecans)
1/2 cup coconut oil, melted
1/4 cup honey (or 1/8 cup agave nectar to make it vegan)
1/4 cup brown sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup dried fruit (1/4 each of strawberries, apricots, pineapple, raisins)
1/4 cup chopped dates
1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine oats, coconut and nuts. In another bowl mix together the coconut oil, honey, brown sugar, vanilla, cinnamon and salt. Pour the wet ingredients into the oats mixture and mix until the oats and nuts are evenly coated.
3. Bake for 30-35 minutes until golden brown, stirring the mixture every 10 minutes to prevent burning at the edges. Remove from the oven, toss in the dried fruit and dates and allow the granola to cool completely. Transfer to an airtight container and enjoy it by the handful.
Tara O’Brady of Seven Spoons’s Trail Mix Snack Bars
Find more recipes here: @taraobrady
1 cup shelled, raw peanuts
1/4 cup hulled sunflower seeds
1 packed cup plump, pitted dates
1/2 cup dried blueberries, dried cranberries, dried cherries, or a mix
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract or seeds scraped from half a vanilla bean
1/4 teaspoon fine-grain sea salt
1 teaspoon finely grated citrus zest
1 tablespoon mixed seeds (such as black and white sesame, hemp hearts, ground flaxseed, and ground chia)
1. Line a 9 by 5-inch (23 by 13 cm) loaf pan with plastic wrap, laying one sheet of plastic across the length of the pan and one sheet across the width of the pan, so the two form a cross.
2. In a large, dry skillet over medium heat, lightly toast the peanuts, stirring often, until lightly golden and fragrant, 5 to 7 minutes. Add the sunflower seeds in the last minute of roasting. Transfer to a bowl to cool.
3. In a food processor fitted with the metal blade, coarsely grind the nut mixture. Add the dates, dried berries, coconut oil, vanilla, salt, and citrus zest and process until the dates are finely chopped and fully incorporated into the nuts, stopping and clearing the sides of the bowl regularly. If needed, drip in warm water, only until the mixture holds together. It shouldn’t be overly sticky, just moist enough to compact into a bar. Pulse in the mixed seeds.
4. Press the mixture into an even layer in the prepared pan. Pull the excess plastic wrap up and over the layer, then press down again to compact and level the top. If possible, place a second loaf pan in the first, weighted with a can. Refrigerate until fairly firm, about 30 minutes, then cut into 9 short bars, each 1 inch (2.5 cm) wide. Wrap each in fresh plastic wrap or waxed paper, then keep in an airtight container at room temperature for up to 4 days, in the fridge for up to two weeks, or in the freezer for up to two months. (Frozen bars may need to be thawed before eating.)
*Note: Depending on the capacity or strength of your processor, the nuts might need to be ground separately, then moved to a bowl. Then process the dates and dried berries, and either add the nuts back to the machine or combine the two in the bowl by hand. If your dates are dry to the point of brittle, cover with water from a recently boiled kettle and let stand for five to 10 minutes, then drain well before using.
Excerpted from Seven Spoons: My Favorite Recipes for Any and Every Day by Tara O’Brady. Copyright © 2015 Tara O’Brady. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Diala Canelo of Diala’s Kitchen’s Maple Cinnamon Granola
Find more recipes here: @dialaskitchen
6 cups oats
1/2 cup quinoa
1 cup maple syrup
2 tablespoons cinnamon
1 teaspoon vanilla extract or half the seeds of a vanilla bean.
3 tablespoons melted coconut oil
1 cup almonds
1 cup macadamia nuts
1 cup pecans
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup unsalted cashews
1/2 cup chia seeds
1/2 cup hemp seeds
2 cups dried cranberries
Shredded unsweetened coconut
1. Preheat your oven at 375°F, and line two baking sheets with foil.
2. In a big bowl, add oats, nuts and seeds, chia seeds and quinoa.
3. In a smaller bowl, mix maple syrup, cinnamon, vanilla and melted coconut oil. Add it to the oat mixture and stir with a wooden spoon and divide in the lined trays. If you want to add a bit more maple syrup, feel free. Before putting the trays in the oven, the mixture shouldn’t be too dry.
2. Bake for 35 minutes, stirring the granola every five minutes.
3. When ready, place the trays on cooling racks for 20 minutes, add the cranberries, hemp hearts and shredded coconut. Store in airtight containers.
Camille Moore of Cami Cooks’ Nut-Free Choco-Banana Trail Mix
Find more recipes here: @camicooks
1 cup old-fashioned oats
1/2 cup hemp hearts
1/4 cup ground flax seeds
1/4 cup chia seeds
1 1/2 tablespoons maple syrup
1 egg white (large)
3 tbsp coconut oil, melted
1/4 teaspoon pink Himalayan salt
1 cup coconut chips
1/3 cup banana chips (unsweetened)
1/3 cup carob chips (or semisweet/dark chocolate chips)
1. Preheat oven to 350°F.
2. To a large bowl add oats, hemp, flax, and chia. Mix together. In a separate small bowl whisk together the maple syrup, egg white, and coconut oil. Pour over the oat mixture, mix together well, sprinkle with Himalayan salt and mix again.
4. Transfer to a parchment-lined baking sheet and bake approximately 20-25 minutes until toasty and dry, stirring once halfway. Cool before adding coconut, banana, and carob chips. Store in an airtight container and enjoy on its own or as a topping for yogurt, smoothie bowls, you name it. *Note: if using fresh coconut shavings, add for final 10 minutes of baking.
Tori Wesszer of Fraîche Nutrition’s Favourite Trail Mix
Find more recipes here: @fraichenutrition
Her easy-to-follow prep work? “I just mix it all together and store it in an airtight container for snacking,” says Wesszer.
1 cup toasted whole almonds
1 cup toasted salted pumpkin seeds
1 cup pistachios
1 cup dried blueberries
1 cup toasted large unsweetened coconut flakes
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