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