Wake up. Hungry. Work out. Hungry. Work. Hungry. Go to bed. Hungry. This is what I have come to realize marathon training is…I am always hungry. I literally eat something and am thinking about the next thing I want to eat. I heard from multiple friends that have completed marathons that I should prepare for the hunger. I had no idea what I was in for. I have emergency snacks in my purse, at work, and I don’t leave the car without snacks.
We went out to a brewery tour yesterday and Andy laughed at me as I packed snacks for the 30-minute car trip. Oh yes, the fear is real. Stopping at a gas station, grocery store, or you know getting food to eat while we were out did not cross my mind. I needed to make sure that I had snacks just in case.
One of my go-to snacks is granola. Have you ever stopped to read the ingredients on a bag of granola. I don’t know about you, but I do NOT want my granola to contain ingredients that I do not understand or cannot find readily available at a grocery store. I want whole grains, real proteins, and natural sugar. So this was my first experiment to create a simple granola recipe with ingredients I had in my kitchen.
The aroma of toasted almonds, cinnamon, and vanilla throughout the house is an added perk of this recipe. Andrew walked through the door after work and immediately asked what I was baking because it smelled amazing. Talk about delicious?!?! The first batch of granola lasted about 3 days. Oops. Honestly this is the perfect breakfast paired with fresh fruit and milk, an added treat to top your smoothie or yogurt, or the ideal snack for a girl (umm or man) on the go. Not too sweet with just the right amount of crunch ;) I can’t wait to explore with more flavors and fruit/nut combos.
What’s your favorite snack?
Prep time: 5 minutes
Cook time: 30 minutes
Prepares ~4 cups of granola
2 1/2 cups old fashioned oats
1 C raw almonds
1 C unsweetened coconut flakes
1/4 C coconut oil
1/4 C honey*
1/4 C agave*
1 T ground cinnamon
1 T pure vanilla bourbon extract
*Note: I used a mix of honey and agave syrup; however, you can use any mix of maple syrup, honey, or agave*
- Preheat oven to 325F and line baking sheet with silicone mat or wax paper.
- Place oatmeal and coconut in a medium mixing bowl.
- Roughly chop almonds and add to oatmeal-coconut mixture.
- In a microwave-safe dish combine coconut oil, honey, and agave (or sweetener of your choice. Microwave for 30-45 seconds. Add cinnamon and vanilla extract to the honey mixture and whisk to combine ingredients.
- Pour wet ingredients over the dry ingredients and toss with spatula to coat.
- Transfer the granola to your baking sheet and bake for 30 minutes, stirring every 15 minutes. Remove granola from the oven and allow to fully cool. Store in an air-tight container.