FasterSkier

Visit FasterSkier.com →

From the FasterSkier archive — posts syndicated from athletes’ and coaches’ own blogs between 2004 and 2012, kept online as published. Current coverage is at fasterskier.com.

Tag: Granola

  • The Hungry Skier: Healthy Homemade Granola

    The Hungry Skier: Healthy Homemade Granola

    Healthy Homemade Granola by The Daring Gourmet http://www.daringgourmet.com/2013/04/29/healthy-homemade-granola/
    Healthy Homemade Granola by The Daring Gourmet

    ‘Tis the season and you’re scrambling for gifts… but what could be better than something homemade? Before you scoff at the idea of a macaroni necklace, think something a little more sophisticated and universally appreciated. Granola! Buy a mason jar or two or three, whip up this easy recipe, and dole out like you’re Saint Nick. The following recipe comes from The Daring Gourmet and leaves out  unwanted extras like refined sugar and vegetable oil.

    Got a favorite holiday (or anytime) recipe of your own? Share it with alex@fasterskier.com.

    ***

    Recipe: Healthy Homemade Granola

    Makes 6 cups

    Ingredients

    • 4 cups raw oats (not quick or instant)
    • ¾ cup unsweetened dried flaked coconut
    • ⅓ cup chopped or sliced almonds
    • 3 tablespoons sunflower seeds (unsalted)
    • 1 tablespoon flax seeds
    • 1 tablespoon sesame seeds
    • ⅓ cup raw honey
    • 3 tablespoons extra virgin coconut oil
    • ½ teaspoon almond extract (optional)
    • 1 cup assorted dried fruit, like apricots, raisins, cranberries, cherries, pineapple, dates, etc.

    Instructions

    1. Preheat the oven to 325 degrees F.
    2. Place the oats in a large mixing bowl. Add the coconut flakes, nuts and seeds and stir to combine.
    3. Place the honey and coconut oil in a small saucepan and bring to a boil. Boil for one minute and remove from heat. Stir in almond extract if using.
    4. Pour honey mixture over the oat mixture and stir until coated.
    5. Spread the granola out on a large baking sheet. Bake for 20-25 minutes or until lightly toasted, stirring every few minutes to prevent burning.
    6. Let the granola cool completely then add the dried fruits and stir to combine.
    7. Store in an airtight container. Keeps for about a week. Serve with milk and fresh berries if desired.
  • Recipe of the Week: Granola from Scratch

    Recipe of the Week: Granola from Scratch

    Whenever nordic skiers are being stereotyped, you are almost sure to hear the word granola, often accompanied by words like crunchy, and nature.  So what better to bake than a food that will fulfill all the world’s stereotypes about us?

    Because granola can be made with just about anything, the recipe is wide open to your interpretation.  Substitute craisins for raisins, throw in your leftover almonds, replace the fiber with chocolate – go nuts!

    Ingredients
    1.5 lb rolled oats
    1/2 box Corn Flakes or Special K
    2 cups All Bran Fiber cereal
    12 oz shredded, sweetened coconut
    2 cups honey
    3 to 4 cups raisins

    Directions
    1. Preheat the oven to 400 degrees Fahrenheit.
    2. In a very large mixing bowl, stir together the oats, cereals, and coconut.
    3. Mix in the honey gradually, stirring the entire bowl to make sure that the liquid is distributed throughout the batch.  Don’t worry about getting rid of the clumps that form – they’re the best part!
    4. Scoop out about a cup of the oats mixture and spread evenly on a baking sheet, preferably one with raised edges so that you don’t get crumbs all over your oven and kitchen floor.
    5. Place the baking sheet in the over for about eight minutes, or until it begins to turn dark brown.  You may need to re-spread the granola with a spatula once to avoid burning the edges.
    6. Dump the baked granola into a new bowl and mix in a handful of raisins while still hot.
    7. Repeat steps four through six until all of the granola is baked.
    8. Allow the granola to cool completely before putting it into containers.  (Empty one-gallon ice cream buckets work great).

    This recipe makes enough granola to supply my family for the summer (about two gallons), but the baking process is a somewhat time-consuming ordeal, so I like to bake it in bulk.  If you’re just trying it out or have limited food storage, I’d recommend going for a half- or quarter-recipe.

    Granola is heavy in carbohydrates, so it’s great as a snack either before or after a training session, or for an easy breakfast leading up to a morning workout.  Most granola found in a grocery store is relatively high in fat, but this recipe contains very little.  You can add a little more protein to the mix by throwing in nuts.