The Butcher Jones trail starts to the left of the beach and took us along Saguaro Lake and the Salt River. The trail offers some amazing views, with Saguaro-studded mountains dipping into deep blue water.
Roughly five miles out and back, the hike has a pretty low elevation gain, which makes it that much easier to appreciate the varied plant (and animal) life and the goings on of the lake below. After weaving along the Salt River, the trail ended with an awesome sight of Four Peaks.
We wove our way back to the recreation area, where we had a (guilt-free, of course) picnic of our favorite brunch recipes, which we've shared below.
This granola recipe will compliment your plain (protein packed) greek yogurt or great for shoveling into your mouth right from the bag.
Almond Chocolate Granola
1 Tbsp Butter softened
3 Tbsp Honey
¼ c Almond Butter (can substitute with peanut butter)
1 tsp Salt
1 tsp Vanilla
1c Shredded Coconut
1c Slivered Almonds
1c Chocolate Chips
¾ c Cranberries
Preheat oven to 350ºF.
In a small bowl mix butter, honey, almond butter, salt, and vanilla and set aside.
In a bigger bowl mix oatmeal, coconut, almonds. (optional to toast these in the oven for 10 min)
Mix both bowls together and pour onto parchment lined cookie sheet.
Bake at 350ª for 10 minutes, stir then cook another 10 minutes.
Let cool completely before mixing in chocolate chips and cranberries.
Store in airtight container.
Makes about 7 cups.