Clear Search
Skip to content Skip to footer
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Eddie Bauer GORP

A Classic Re-Interpreted
19 May 2021

Spring is here and hiking season is in full swing! Chef Maria’s got a simple recipe for delicious and nutritious trail mix to help fuel your next trek.

Eddie bauer GORP
Make 4 servings

vegetarian, Vegan (optional), Gluten-Free

Time to prepare: 15 minutes

As the weather continues to warm up, it’s prime time to start hitting the trails! And being on the trail is always more fun with trail mix in hand. Here’s an easy 15-minute recipe for Eddie Bauer GORP (my interpretation of “Good Old Raisins and Peanuts”) that can be made on the stove top or on any camp stove.

We’re using oats because they’re a delicious whole grain that are also a great source of vitamins, minerals, and fiber. They give a nice slow-burning energy that’ll last for hours. The nuts deliver some much-needed protein and the dried bananas give you potassium to fight off cramping muscles. Who knew such a tasty treat could be so beneficial!

  • 1 cup gluten-free rolled oats
  • 1 TBSP coconut oil
  • 1/4 cup macadamia nuts, toasted & chopped
  • 1/4 cup Pecans, toasted & chopped
  • 1/4 cup Goji berries
  • 1/4 cup dried cherries
  • 1/4 cup banana chips
  • 1/4 cup semi-sweet chocolate chips
  • Pinch Himalayn pink salt
  • 1/2 cup almond butter
  • 1 TBSP honey (agave nectar for vegan)


In a skillet, melt coconut oil, add oats, and toast until golden brown.

Then add almond butter, honey, and salt to the skillet of oats. Warm all ingredients until it’s completely mixed together.

On a cookie sheet, spread the oat mix out evenly in a thin layer and let cool at room temp.

Place the cooled oat mixture and all the nuts, fruit, and chocolate chips in a mixing bowl.

Toss until evenly distributed.

It’s that simple, folks!


Eddie Bauer Field Expert

A James Beard award-winner for Best Chef Northwest, Maria blends her commitment to seasonal, local, and certified organic ingredients with her high standards for impeccable service at her restaurant and catering company, Tilth. Open 2006 – 2020, Tilth was named one of the best new restaurants in the country by Frank Bruni of the New York Times.

More FOOD Posts
Editor’s PicksSee what is top of mind on the Eddie Bauer editor’s desk