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Another week, another batch of granola!

It’s insanely cold this week in NYC, so I needed to add a little kick to this week’s recipe. It’s a twist on my ginger coconut granola – this time with slightly larger chunks of chopped uncrystallized ginger, which gives this recipe a more potent ginger flavor. The chunks are quite large and the chopped pieces are very sticky, but I discovered that if you massage them with a little coconut oil, they are easier to separate and intersperse throughout the other ingredients. The oil also allows the ginger to get a little crispy on the outside while remaining chewy on the inside when you bake it (although you will only get this texture once the granola cools).

I also used a wider variety of nuts/seeds (sunflower, pumpkin, flax, chopped pecans, sliced almonds) and coconut flakes. I kept the maple syrup, oats, cinnamon, vanilla and salt the same, but barely used any coconut oil this time (just a tiny splash in the maple syrup mixture). I think it’s my favorite version yet…even crunchier, spicier, bolder and more addictive! It’s also a bit closer to the version that I love from Borough Market (Mini Magoo).

Here are the before and after baking shots. You’ll know the granola is ready when the oats are nice and crispy and the coconut flakes are nicely browned (stir frequently to make sure they don’t burn). I made a larger batch today as I’m sending half of it to my sister in California – makes a great homemade “just because I love you” gift! I also included nutrition facts on this recipe (see below).

IMG_6325  FullSizeRender

Stay warm folks – E and I layered up big time and managed to knock out 14M for our Valentine’s Day long run yesterday, but with today’s sub-zero temps, I think it’s a lazy indoor day for us!

Ginger Coconut Granola (Version 2)

Ingredients

3 cups rolled oats
1/3 cup maple syrup
1 tsp coconut oil
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/3 cup chopped pecans
1/2 cup sliced almonds
3/4 cup unsweetened coconut flakes
1/8 cup flax seeds
Generous pinch of salt
1 tsp cinnamon
1 tsp vanilla extract
1/2 cup finely chopped uncrystallized candied ginger (lightly coat knife blade in oil to help with stickiness)

Directions

  1. Preheat oven to 325 degrees F
  2. Combine dry ingredients except for ginger in large bowl (use more or less of the various nuts/seeds as desired)
  3. Whisk together maple syrup, salt, vanilla and coconut oil in small bowl
  4. Pour wet into dry mixture and combine so that it is evenly distributed
  5. Massage chopped ginger pieces (which are likely stuck together) with a tiny bit of coconut oil using your fingers and separate pieces before adding to mixture
  6. Spread mixture onto parchment lined cookie sheet (or use foil brushed lightly w/ oil)
  7. Bake for 15 min, stir mixture, then bake for three 10 minute intervals in between stirring until oats are crunchy; if you see the coconut flakes browning but oats are not yet crunchy enough, you may want to stir every 5min to make sure it doesn’t burn
  8. Remove from oven and let cool completely
  9. Store in an airtight container

Yield: 6 cups granola

Serving size: 1/4 cup

Screen Shot 2015-02-21 at 6.19.51 PM

Okay, perhaps Granola Sunday isn’t a thing…but I seem to be in some sort of a homemade granola phase! I also am majorly procrastinating writing a paper, and what better way to do that than a nice LONG hot yoga class followed by some baking. Clearly, I’m a very productive procrastinator.

After  IMG_1763

My ginger coconut granola was so delicious (and sadly now eaten) that I wanted to try a different variation this week. I loved the kick of the ginger, but thought I’d go for something a bit more mellow. I settled on sliced almonds, chopped pecans and dried cranberries, along with vanilla and cinnamon. Like last time, I used maple syrup (only 1/4 cup, since I made a smaller batch), flax seeds, rolled oats and a splash of virgin coconut oil. It turned out great – both crunchy and chewy, lightly sweetened, and delicious with my morning greek yogurt. It’s a great source of fiber, whole grains, unsaturated fats, and calcium (from the almonds). Mixed into my yogurt, it helps to keep me full and sustain my energy levels throughout the morning (which I really need if I am ever going to write this paper…). Enjoy!

IMG_1762

Cranberry Nut Crunch Granola

Ingredients

2 cups rolled oats
1/8 cup flax seeds
1/3 cup sliced almonds
1/8 cup chopped pecans
1/4 cup chopped dried cranberries
1 tsp cinnamon
1/4 cup maple syrup
1-2 tsp coconut oil
1 tsp vanilla
pinch salt

Directions

1. Preheat oven 325 degrees
2. Whisk together maple syrup, salt, vanilla and coconut oil in small bowl
3. Combine dry ingredients in large bowl
4. Pour wet into dry mixture and mix together so that it is evenly distributed
5. Spread mixture onto parchment lined cookie sheet (or use foil brushed lightly w/ oil)
6. Bake for 15 min, stir mixture, then bake for 2-3 10 minute intervals in between stirring until oats are crunchy (total cook time of ~45 minutes)
7. Remove from oven and let cool completely
8. Store in an airtight container

While I lived in London several years ago, I used to go to Borough market at least once or twice a week, as it was just a short walk from my flat off of Bermondsey street. I had my favorite vendors of course, but what I enjoyed most was wandering all around while sipping my Monmouth coffee and taking in all the sights, sounds and smells of the market, ideally before the hordes of tourists arrived and often after a long run along the Thames. It’s is one of the things about London that I miss the most, aside from all my favorite running routes along the river and in the parks. I like the Union Square Greenmarket, but it lacks the character, history and culinary diversity found in Borough Market.

It was a huge treat to find myself back in Borough market after a three year hiatus during my recent trip to Europe over the holidays. After a few days in Amsterdam and before heading to Paris, E and I spent a lovely, nostalgic week in London wandering everywhere and visiting all our old (mostly food-related) haunts. Whoever says London doesn’t have good food clearly doesn’t know where to go! Just a few of my favorites – pretty much any vendor in Borough Market, St. John’s Bread and Wine (best bread EVER + extremely English fare, Spitalfields), La Boca Dilupo (awesome Italian, Picadilly), The Garrison (cozy gastro pub on Bermondsey St, London Bridge), The Providores (great, casual tapas on ground floor, Marylebone High St), Metro Pizza (meter long insanely delicious pizza, Notting Hill and Battersea)…and SO many more.

Pizza shark, Metro Pizza (London) St John's Bread & Wine The Garrison

Borough market was beautifully renovated since I last visited. It felt great to be back, despite the pouring rain, especially because we were STARVING! We were staying in a hotel down the street (part of the nostalgia tour required staying in our old ‘hood, obviously) and had just finished a 90-minute hot yoga class at our old yoga studio near London Bridge.

Borough Market reunion Heavenly chorizo sandwich papardelle with tomatoes and mushrooms 

First stop was caffeine – my Monmouth cappuccino was delicious and as always, worth the long wait in line (rain never deters Monmouth coffee drinkers). Directly across from Monmouth is Brindisa, where we devoured a double chorizo sandwich with roasted red pepper and rocket (E was upset that I made us share one…but hey, we had a lot more food ahead of us). My favorite pasta vendor, La Tua Pasta, moved to a permanent covered location near the ostrich/rare meat vendor, around the corner from Brindisa. I used to buy their chestnut pappardelle every week to cook with roasted tomatoes, shitake mushrooms and white truffle oil (great pre-long run dinner), but since we didn’t have a kitchen, we got their cooked pumpkin tortelloni to eat there (delicious). We visited the Comte cheese stand (my favorite cheese of all time) and bought a big chunk to eat later on. The Tomato Stall was still there – their oak roasted tomatoes are like crack, SO good in pastas or paired with cheese. We got the garlic version to have with our cheese. Dessert was a Portuguese egg custard tart. I think we must have dropped 50 quid in less than 20 minutes (not to mention the calories ingested). It certainly is a pricey/dangerous market!

The Tomato Stall, Borough Market Portuguese egg custard tarts granola

One of our splurges was a massive bag of ginger granola by Mini Magoo. They have tons of different flavors and products (mostly low sugar/oil); this one is nice as its lightly sweetened, nice and crunchy with various seeds, tiny specs of ginger, whole almonds and dried coconut flakes. I love it in greek yogurt or with almond milk.

We somehow managed to resist opening the bag for the rest of our trip and brought it home to enjoy. Sadly, we just finished it and I wanted to see if I could create my own variation based on their ingredient list. I used maple syrup instead of agave, left out the whole almonds and coconut flakes, added a touch of coconut oil, added cinnamon and vanilla, and crystallized ginger chopped into the smallest pieces I could manage (I would love to know how they get their ginger pieces so tiny and crunchy, as mine were chewy and bigger).

Ginger coconut granola crunch crunch crunch close up

It tastes different but turned out great – crunchy, slightly sweetened, and full of whole grains, fiber, and healthy fats. It’s also gluten free and vegan (in case you care). I love it by itself, mixed with yogurt and fruit (+ almond butter, as I add that to everything), or simply with milk. The nice part about this recipe is that it’s extremely easy to make and can be adjusted to what you like – substitute different nuts/seeds, use different spices, substitute ginger for dried cranberries etc. I’m sure it would also work without the oil or with different sweeteners.

Oh and in case you’re wondering, we helped offset our two and a half weeks of complete gluttony with an average of 5-10 miles per day of walking to see the city sights plus 3-4 beautiful (COLD) runs around Amsterdam/London/Paris per week…THAT is how we do Europe! (I know – I’m a dietitian – but hey, we need vacations and love to enjoy our food too!)

Ginger coconut granola

Ingredients

3 cups rolled oats
1/3 cup maple syrup
1 tbsp coconut oil (In its liquid form)
1/4 cup pumpkin seeds
1/8 cup sunflower seeds
1/8 cup flax seeds
Pinch of salt
1 tsp cinnamon
1 tsp vanilla extract
1/4 cup finely chopped crystallized ginger

Directions

1. Preheat oven 325
2. Whisk together maple syrup, salt and coconut oil in small bowl
3. Combine dry ingredients in large bowl
4. Pour wet into dry mixture and mix together so that it is evenly distributed
5. Spread mixture onto parchment lined cookie sheet (or use foil brushed lightly w/ oil)
6. Bake for 15 min, stir mixture, then bake for 2-3 10 minute intervals in between stirring until oats are crunchy (mine took a total cook time of ~45 minutes)
7. Remove from oven and let cool completely
8. Store in an airtight container

(Click here for printer friendly recipe)

To finish things off, a few more photos of our adventures in Europe!

Steaming hot pretzel in an Amsterdam night market  Pigeon graffiti, Amsterdam (?!)

Amsterdam  Beautiful Tower Bridge in all its glory Run!! East London  Chelsea Potter pub (where I met E)

Banana nutella crepe, Ile St Louis  The Mont Blanc at Angelina's in Paris

Le Penseur Playing with statues in Paris

Giant Lindor truffle Local memorial in residential Paris

Welcome to FFR

Hi, I'm Claire! I’m a Registered Dietitian Nutritionist (MS, RD, CDN) and a Road Runners Club of America certified coach. This is where I share my latest adventures in running, racing, food & travel! If you'd like to work with me, please visit my professional website, Eat for Endurance.

My PRs

Marathon (Chicago): 3:33:18
Boston Marathon: 3:36:14
Half-Marathon: 1:37:21
10M: 1:14:52
10k: 44:52

My latest photos

Beautiful wedding celebrating my cousin! Perfect weather, yummy food, and quality time with my family. Great way to wrap up my week in California!
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Today’s lunch on the deck just as the sun finally came out! Chickpeas over greens and various veggies with candied walnuts, avo and balsamic dressing + ginger kombucha.
Nothing says home like a super burrito in the sunshine from my fav taqueria! Got this for lunch on my way back from the airport yesterday. Gigantic and I finished every bite. So good!
Wow - traveling without a kid when you’re not used to it is very strange and strangely easy! Gonna miss my baby so much but gotta say - seeing everyone else’s screaming children and thinking “not my problem” is pretty amazing! 🤣 Grabbed a whole milk latte and deciding which of my various snacks to eat first - think I’ll go with a spinach oat muffin and my 1/2 PB&J bagel. These were all super easy to grab/prepare (well minus the muffins) - I never leave the house without snacks, especially for a flight! Have a great week everyone!
Happy Father’s Day to all the Dad’s out there, and especially to @trailrunr_! We are enjoying a chilled out weekend after a week of work travel for him and before I take off for a trip home to California early tomorrow to visit family. First time being away from Arielle for an entire week...def lots of mixed feelings about that one! We had a great bagel brunch this morning with eggs and for lunch, cooked up this delicious avo bacon toast on WW with roasted broccoli and 🌈 carrots (not ready yet when I took the pic). Made the bacon in the oven at 425F (same temp as veg) after trimming away some of the fat - still really tasty and crispy, but slightly leaner. 🥓 Yum! Have a wonderful Sunday! #happyfathersday #brunch #eatforendurance

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