Joe’s Hiking Fuel: A Recipe for Delicious Granola

By: Kristen DeAngelis

As some of you may have seen in Joe’s recent posts to Facebook and Instagram, he had the opportunity to do some hiking in Zion National Park this past weekend.  The trails were long, some very steep, and the 7 hour hiking days required some fuel for the pack.  This granola was made to be easy for transport, to take on the plane, and then to load up in the backpack for the hike.  Not only is it easy to make, and loaded with healthy fats, protein and vitamins and minerals like zinc which is important for immune function, this tasty snack is delicious!

Be sure to pre-portion out your granola in small bags or container for portion control and easy grab and go snacks for your next adventure!

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  • 1 cup (150 g) almonds, raw unsalted
  • 1 cup (150 g) cashews, raw unsalted
  • 1/2 cup (75 g) sunflower seeds, raw unsalted
  • 1/2 cup (75 g) pepitas, raw unsalted
  • 1/2 cup (55 g) goji berries*
  • 1/2 cup (40 g) coconut flakes, unsweetened
  • 1/4 cup (60 ml) coconut oil, melted
  • 1/2 tsp sea salt
  • 1/2 tbsp honey (optional)

*Note: Do not bake with berries in it.


  1. Preheat oven at 300F or 150C.
  2. Add almonds and cashews to a blender or food processor and pulse for about 30-45 seconds until nuts are slightly chopped.
  3. Melt coconut oil and add oil and salt to mix, continue to pulse additional 15 seconds.
  4. Add chopped nuts to mixing bowl with pepitas and sunflower seeds.
  5. Drizzle honey (optional) over mixture. Spoon out on to a greased baking dish.
  6. Bake at 300F or 150C for 40 to 60 minutes.
  7. Add berries and coconut flakes in last 5 minutes. **This is important otherwise the berries will burn!

Let’s get a close up.


Prep time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes

Servings: 4 cups (16 servings)

  • Nutrition per serving:
  • Calories210
  • Fat17g
  • Saturated Fat6g
  • Cholesterol0mg
  • Sodium45mg
  • Carbohydrates8g
  • Fiber2g
  • Sugars3g
  • Protein 6g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Kristen DeAngelis

Kristen is the executive assistant and certified nutritionist for Joe Cross and his team at Reboot with Joe. Her multi-disciplinary approach to health and wellness stresses a plant-based diet, engaging in regular movement, physical activity and yoga, and practicing mindfulness techniques. She is a Registered Dietitian Nutritionist and Yoga Instructor, with a B.S. in Nutrition and Exercise Science from Virginia Tech and a 200-Hr Yoga (RYT), YogaFit, and American Council on Exercise certification. If she’s not smiling in the kitchen, Kristen loves practicing yoga, running or finding a fitness challenge, and visiting friends and family from her hometown near Boston, MA.

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