Marathon Granola

In a few weeks, I’m running the More/Fitness Half Marathon in Central Park. Despite last year’s race day rain, I signed up again and could not be more excited!

People sometimes ask me if I eat differently while training (I’ve done a full marathon and quite a few half marathons). In my amateur experience, I found it’s particularly important to adjust your eating a few hours BEFORE a run so you don’t end up with cramps or dehydration. Before a run, I fuel up with old-fashioned oatmeal, whole grain toast with nut butter or fruit.

Overall, it’s basic nutrition, people. You probably don’t want to eat Chipotle the night before an 8-miler and it’s usually not the smartest to keep up your college-level alcohol consumption if you want to improve your 10-K time. Just a thought.

Granola is a perennial favorite – crunchy, nutty and perfect for when you want something sweet. It’s also a stellar source of energy (also known as calories). I like to sprinkle this over plain Greek yogurt and fruit for lasting energy before a long run or jam-packed day. It also adds a nice crunch to a bowl of hot oatmeal or mixed in with your favorite cereal. A little goes a long way!

Marathon Granola

Yield: 6 cups

Ingredients:

Dry:

  • 2.5 cups rolled oats (regular not instant)
  • 1 cup raw almonds, roughly chopped
  • 1/2 cup raw walnuts, roughly chopped
  • 2 tbsp ground flax
  • 2 tbsp wheat germ
  • 2 tbsp sweetened coconut flakes
  • 1 tsp ground cinnamon
  • Pinch of ground nutmeg
  • 3/4 tsp kosher salt

Wet:

  • 4 tbsp pure maple syrup
  • 1 tbsp honey
  • 1 tbsp canola oil
  • 2 tbsp applesauce
  • 2 tbsp peanut butter
  • 1/3 cup packed brown sugar

Add-ins:

  • 1/3 cup dried fruit (cranberries, raisins, dates, apricots, cherries…)
  • handful seeds (sunflower, sesame…)

Directions: In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.

In a very large mixing bowl, Mix together the dry ingredients.

Add the wet mixture (while still warm!) over top the dry mixture and stir well. It will be very thick and hard to stir, but keep at it until everything is thoroughly combined.

Spread onto a pan lined with parchment paper or a non-stick mat and bake in the oven for 45 minutes. Remove the pan from the oven every 15 minutes and give the granola a good stir to ensure even baking.

Allow to cool for 20-25 minutes on the pan before serving. The granola will stiffen up as it cools. Makes about 6 cups and will keep for 1 month in the fridge in an air-tight container.

-Adapted from Oh She Glows

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One thought on “Marathon Granola

  1. Pingback: Maple-Olive Oil Granola | A Girl's Gotta Eat

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