Kids Cuisine

Next week our family will be heading to the Chequamegon-Nicolet National forest for a camping vacation. We’re all looking forward to it, but camping in a remote location always presents a packing challenge when it comes to food. While I don’t mind the occasional hot dog, I try really hard to keep our food choices healthful when camping. With extra energy being spent on hiking, fishing, and everyday camp life, it’s especially important to me to have an energy-packed breakfast on hand. Quite often we will be eager to head to the fishing pier in the early hours of the morning, and it isn’t until after we’ve settled in with our pole in hand that we realize the gnawing in our stomachs is that of hunger and the breakfast is back at camp.

Sometimes that quick fix is in the realms of a fruit and grain bar or a banana, but hands down the family favorite is homemade granola. Eaten by the handful or in a bowl with a splash of milk, Crunchy Granola is a perfect breakfast to start the day or to give a quick burst of energy in the middle of the day.

Crunchy Granola
Recipe by Kathleen Daelemans
1 1/2 cup brown sugar
1/2 cup water
4 teaspoons pure vanilla extract
1 teaspoon salt
8 cups rolled oats
2 cup chopped pecans or walnuts, or slivered almonds
Dried fruit as desired
Preheat oven to 275 degrees F.

Line 2 cookie sheets with parchment paper and reserve.
Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.