Granola Gorp *

This baked granola gorp is trail mix with serious crunch. The base gets tossed in melted margarine and toasted in the oven, which gives the granola, chow mein noodles, and peanuts a deeper, nuttier flavor than a raw mix ever could.

Dried apricots, dates, and raisins add chewy pockets of sweetness between all that crunch. The chocolate chips (or butterscotch chips, your call) get stirred in after baking so they stay intact instead of melting into the mix.

The chow mein noodles are the surprise ingredient here. They crisp up beautifully in the oven and add a salty, shattery texture that regular trail mix just doesn’t have.

Kitchen Tips

• Stir the mix a few times while it bakes so everything toasts evenly. The edges of the pan will brown faster.
• Let it cool completely before adding the chocolate chips. Warm granola will melt them into a mess.
• Store in an airtight container at room temperature. The margarine coating means humidity will make it go stale fast.
• Cut the dried fruit into small, uniform pieces so you get some in every handful.

Variations

• Toss in shredded coconut, banana chips, or roasted pumpkin seeds for extra texture.
• Swap chocolate chips for M&M’s (add after baking) for a colorful, kid-friendly version.
• Use cashews or sunflower seeds in place of peanuts if you want a different nut profile.