Maple Pecan Granola

So running more miles, means eating more food. But eating the right food. I've been tackling over 90 miles per week the past 4-5 weeks. Dang. I'm always hungry. But I'm constantly looking for foods to fuel my runs and keep me healthy. That's when I started to play around with granola. I hate buying store bought stuff. It always has soooo much added junk that I just don't want. It often leaves me feeling a little funny too. 

That's when I was looking at Run Fast Eat Slow and got inspired. She has a fabulous ginger molasses recipe that is killer. And the texture turns out fantastic. Check out Elyse Kopecky and Shalane Flanagan's book. But the thing I love is the way they tell you to bake it. The granola comes out crunchy without being burnt. So I took my own twist on the recipe. The molasses is strong and my husband and I love the flavor of maple and pecans together. So I put my own recipe together and it turned out FANTASTIC! It's great to pair with any yogurt or place it in a bowl with some almond milk and bang, best snack to keep you refueled. 


  • 3 cups old fashioned oats
  • 1 cup shredded coconut (unsweetened) 
  • 1/2 raisins
  • 1 cup pecan pieces
  • 2 tablespoons chia seeds
  • 1 tablespoon cinnamon 
  • 1/3 cup coconut oil (melted)
  • 1/4 cup maple syrup
  • 1/4 cup honey


  1. Preheat the oven to 275°. Line a large baking sheet with parchment paper.
  2. In a large bowl mix together the oats, coconut, raisins, pecans, chia seeds, and cinnamon. 
  3. Stir in the maple syrup, honey, and coconut oil until mixture is evenly coated. 
  4. Pour the mixture onto the baking sheet, evenly distributed.
  5. Bake for 45 minutes stirring every 15 minutes. 
  6. Let it cool for 15-30 minutes or until crunchy. Break apart and enjoy!
Jo ButlerComment