Maple Almond GORP // The Adventure’s Food

Posted on: May 31, 2013

As mentioned on Tuesday, we spent last weekend exploring the forest wonders of Wisconsin. We went hiking and can0ing and swimming (Yes, Wyatt’s brother has cheetah hair)…

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It was a beautiful and relaxing adventure. However, traveling with a group of Midwestern families, I was nervous about the eating situation. There are still many places that don’t realize ‘vegetarian’ means not eating fish or chicken. And Midwest fast food doesn’t necessarily cater to vegetarians with their bland ice burg lettuce salads and sugar drenched parfaits. I decided to take the situation into my own hands by whipping up some homemade chex mix, stuffing as many sparkling water cans into my purse as possible, and baking a pan of GORP.

Why GORP? I don’t have fond memories of preparing it at summer camp or munching on it during Girl Scout outings. We never backed it during family road trips or enjoyed a big bowl at 4th of July. I guess this lack of GORP in my childhood made me curious of what I was missing out on. Plus, a friend told me that my Cinnamon Quinoa Granola reminded them of GORP – portable, high-protein granola? I’m in.

Say hello to my new favorite road trip snack. This stuff lasted me the whole four days since a big scoop is pretty filling. I would suggest this for anyone going on a long car ride, camping trip, hiking, or anyone in need of a high-protein snack. I put coated chocolate in this recipe (hey, I was on vacation after all) which I found helped the chocolate from melting. Feel free to adjust this anyway you see fit. For me, I’m not a big raisen person so I snuck dried cranberries in there instead.

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MAPLE ALMOND GORP

  • 1 1/2 cups oats
  • 1 cup almonds
  • 1 cup cranberries
  • 1/2 cup coconut flakes
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 cup maple syrup
  • 1 vanilla bean, sliced in half
  • 1 cup candy coated chocolate or chocolate chips

Preheat oven to 375 degrees. Place the maple syrup with the split vanilla bean in a small saucepan and bring to a boil. Remove from heat and let the vanilla bean steap for ten minutes. After ten minutes, remove vanilla bean.

In a large mixing bowl, combine the coconut flakes, almonds, oats, cranberries, cinnamon, and nutmeg. Pour maple syrup mixture over everything and stir to combine. Transfer to a baking sheet and cook for 15 minutes.
Let cool completely before folding in chocolate. Store in an airtight container or plastic bag and adventure away!
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4 comments

  • Sarah

    I have literally never heard of gorp before in my life – I guess it’s an American thing? But granola with candy in it sounds freaking awesome. Glad you enjoyed your trip!

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    [...] baked with (and I, weirdly enough, have a lot of experience baking with vanilla beans. Check out here and here and here and here and here and here for written proof of [...]

  • Elizabeth Weitner

    The next time you are in St. Croix Falls WI there is a great vegetarian restaurant on Main street. There are even 2 pretty decent places to get a pastry and a cup of coffee.

    • Shellywest

      Yay! Thanks for letting me know! My boyfriend’s aunt has a cabin in the woods up there so I imagine we will be going back soon. This was the only place we explored outside of her cabin but I can’t wait to check out this vegetarian restaurant and adventure more next time!!

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