While KP and I were hiking the South Downs Way in Sussex, we brought along this incredible granola that I stirred up from a recipe Mom sent. It was sooo easy, and it kept for the three weeks that we packed it along as a tasty treat. Since we’re back on the road again today for our anniversary, it was the first thing I wanted to pack. 
Almond Granola with Dried Fruit
Adapted from Cook’s Illustrated Mag, sent by Mom
1/3 C maple syrup
1/3 C packed (2 1/2 oz) light brown sugar
4 tsp vanilla extract
1/2 tsp salt
1/2 C vegetable oil
5 C old-fashioned rolled oats
2 C (10 oz) raw almonds, chopped coarse
2 C raisins or other dried fruit, chopped
1. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
2. Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated.
3. Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit. (Granola can be stored in airtight container for up to 2 weeks.
I would say it can be stored for more than two weeks. You can also keep it in granola bar shape, or crumble it up over yoghurt, or just snack on it like trail mix. I also varied the type of oats—I used milled and rolled oats. I don’t know what it is about eating granola that makes me acutely aware that I am from Portland, OR.