I was recently preparing for a vegan campfire cooking workshop that I led with a friend at a music festival, and as we crafted our menu, I couldn't help but think back to all of the open fire cooking I did in my days at camp. One of the
recipes that immediately came to mind was fried granola.
Fried granola was a camping trip staple. It was a cooked breakfast we would reserve it for a day where we didn't need pack up our site to hit the water too early and could take the time to build a morning fire. It was a little more work than bagels with jam & cream cheese (another canoe trip staple), but it was oh-so it was worth it. Fried granola was so decadent: sweet, rich, salty goodness that would fill you up for hours of paddling and portages. It was almost something to be eaten for dessert - and in fact we did continue nibbling on its sweet leftovers over the course of the day.
I haven't made it in years, but after getting some quality time in recently with a few of my best camp friends, it had been calling to me. And so friends, I made it and today I'm sharing it with you. And I really wish I could share the batch of it with you too because at the rate I've been snacking on it I'm going to make myself sick.
(Seriously, someone please help me.)
This skillet granola is a breeze to cook up and even easier to gobble up. It's the best for lazy camping breakfasts, but also a fun treat to make at home on the stove top. It's not a crunchy granola (for a version like that try this one), but rather it's tender, moist and a little chewy. Without further ado, here's a little taste of my campfire Wanakita days.
makes about 2.5 cups
2 cups rolled oats
1/3 cup natural peanut butter
1/4 cup coconut oil or vegan butter
1/4 cup brown sugar
1/4 tsp cinnamon (optional)
1/4 tsp sea salt (omit if using salted PB)
1/4 cup mini chocolate chips
Heat the peanut butter, coconut oil and sugar together in a cast iron pan until melted, stirring them to combine. Add the cinnamon and salt if using. Stir in the oats and "fry" them over medium to medium-high heat for 5 -10 minutes, stirring occasionally. Remove pan from heat and cool mostly , about 20 minutes, then fold in the chocolate chips. If the oats are still too hot the chocolate will melt and become a gooey (albeit still delicious) mess. Eat it while it's still just a bit warm on its own or with a splash of non-dairy milk. Any leftovers should be fully cooled and then stored in an airtight container for up to 4 days.
I love my friends I made in those camp days. We may not always talk that often, but when we get together it's as if we were still 22, staying up too late with the smell of campfire in our hair. They will always be my friends, and we'll always have our fried granola.