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Hikers' Chunky Granola SnackHikers' Chunky Granola Snack

Hikers' Chunky Granola Snack

Nutrient-rich seeds, dried fruits and coconut mixed with locally-made Seven Sundays Muesli. The perfect healthy, on-the-go snack.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Hiker's Chunky Granola
Hikers' Chunky Granola Snack
Prep Time15 Minutes
Servings4
Cook Time40 Minutes
Ingredients
2 cups Seven Sundays Muesli, any flavor (we used Cinnamon Currant mix)
2 tablespoons egg whites
¼ cup pumpkin seeds, roasted and unsalted
¼ cup unsweetened coconut flakes
3 tablespoons sesame seeds
1 tablespoon chia seeds
â…› teaspoon sea salt
½ cup dried cherries or cranberries
2 tablespoons butter
1 tablespoon coconut oil
¼ cup brown cane sugar
1 tablespoon maple syrup
1 tablespoon honey
Directions
  1. Heat oven to 275 F. Line a cookie sheet pan with parchment paper.
  2. In a bowl, combine Seven Sundays Muesli and egg whites until well distributed. Set aside.
  3. In a separate bowl, mix pumpkin seeds, coconut, sesame seeds, chia seeds, sea salt and dried cherries. Set aside.
  4. In a medium saucepan, combine remaining ingredients; whisk over medium heat until sugar is dissolved and mixture is emulsified. Remove from heat.
  5. Mix muesli with seed and fruit mixture. Pour in sugar mixture and stir with a spatula until well coated.
  6. Pour onto the prepared sheet pan and press into an oval shape that is â…“-inch thick, pressing down to keep the mixture together. Note: The mixture should not fit the pan entirely or it will be too thin. 
  7. Bake for 40 minutes. Cool completely at room temperature. Once cool, break into large chunks and store in an airtight container for up to 2 weeks.
15 minutes
Prep Time
40 minutes
Cook Time
4
Servings

Directions

  1. Heat oven to 275 F. Line a cookie sheet pan with parchment paper.
  2. In a bowl, combine Seven Sundays Muesli and egg whites until well distributed. Set aside.
  3. In a separate bowl, mix pumpkin seeds, coconut, sesame seeds, chia seeds, sea salt and dried cherries. Set aside.
  4. In a medium saucepan, combine remaining ingredients; whisk over medium heat until sugar is dissolved and mixture is emulsified. Remove from heat.
  5. Mix muesli with seed and fruit mixture. Pour in sugar mixture and stir with a spatula until well coated.
  6. Pour onto the prepared sheet pan and press into an oval shape that is â…“-inch thick, pressing down to keep the mixture together. Note: The mixture should not fit the pan entirely or it will be too thin. 
  7. Bake for 40 minutes. Cool completely at room temperature. Once cool, break into large chunks and store in an airtight container for up to 2 weeks.