Stereotypically speaking, as a park ranger, there are a few recipes I’m expected to master: roasted s’mores, campfire weenies, and cornbread in a cast iron skillet. Only recently have I tackled another camping staple: homemade granola. I buy it all the time from the store, for cereal or as a snack at the office, but why should I be paying high prices for something that is easily made in bulk at home and tastes so much better?

This recipe is adapted from a friend who is a wildlife biologist at a national park out west. Working in high alpine lakes, she needed the extra protein and calories (if a stick of butter seems excessive, remember that we’re making six cups of granola). Feel free to mix and match your ingredients based on your favorite nuts and dried fruit. As long as the proportions are correct (5 cups of dried ingredients), you’ll have a delicious new favorite snack.

Boulder Lake Granola

45 minutes. Makes 6 cups

Ingredients

2 cups old-fashioned oats

1 cup shelled pumpkin seeds

1 cup shelled sunflower seeds

½ cup dried cranberries

½ cup unsalted cashews

1/3 cup brown sugar, packed

¼ cup flour

½ cup butter (1 stick)

1/3 cup maple syrup

½ cup peanut butter

Instructions

Preheat oven to 350 degrees.

In a large mixing bowl, combine all dried ingredients: oats, granola, seeds, fruit, brown sugar, and flour.

In a small saucepan, melt butter over medium low heat. Stir in maple syrup and peanut butter until blended smoothly. Pour liquids into dry ingredients and mix until everything is moist and sticky.

Once combined, spread mixture evenly on a metal cookie sheet and bake for 30 minutes. Every 10 minutes or so, stir the granola so that it roasts evenly (the edges will color first). Remove when everything is toasted and golden in color. Allow the granola to cool before storing in air-tight containers. Keep a jar out for snacking and the rest in the freezer.