Crunchy, creamy, and sweet-tart, this flavourful bowlful of top-notch nutrition is a perfect way to kick-start a day of spirited outdoor fun. A definite upgrade from soggy oatmeal, the skillet granola can also be served with milk and a couple of handfuls of berries.
To save a step, you can prep the granola at home and then store in a container to transport to your camp.
In skillet over medium heat, melt coconut oil or butter and 2 Tbsp (30 mL) maple syrup. Add oats, nuts, raisins, 1/2 tsp (2 mL) cinnamon, ginger, and pinch of salt to skillet and heat until oats are toasted, about 5 minutes, stirring frequently. Be careful not to burn oats. Spread mixture on cutting board to cool. The granola will become crispy upon resting.
To make stewed rhubarb, in small saucepan combine rhubarb with 2 Tbsp (30 mL) maple syrup, lemon juice, and 1/2 tsp (2 mL) cinnamon. Cover saucepan and heat over medium-low on camp stove, stirring occasionally, until mixture is bubbling and rhubarb is tender and loses a bit of its colour, about 8 to 12 minutes. Stir in vanilla.
To serve, divide yogurt among 4 bowls and top with equal amounts of stewed rhubarb and granola. Garnish with mint if desired.
This recipe is part of the Outdoor Eats collection.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.