(A note from Jeanne.)
This is the recipe for the granola we tried at our last “fuel” meeting. It is attributed to thefollowing website hosted by a group of runners who recommend it throughout a marathon. So you might want to experiment with it to see how your body reacts.
Recipe: Granola with Olive Oil
Yield: 9 cups
3 cups old-fashioned rolled oats
1 1/2 cups walnuts
1 cup raw sunflower seeds
1 cup dried, sweetened coconut flakes
3/4 cup pure maple syrup (honey works well too)
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon kosher (or sea) salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup chopped dried apricots
1. Preheat oven to 300 degrees. In a large bowl, combine oats, nuts, sunflower seeds, coconut, maple or honey, olive oil, brown sugar, salt, cinnamon and ginger. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
2. Transfer granola to a large bowl and add apricots, tossing to combine.
I made two variations of this for our meeting.
1. substituted diced almonds for sunflowers and omitted apricots.
2. used honey rather than maple syrup and added 1 package of SunKist dried mixed fruit.
Personally, I like the first one with almonds and maple syrup. Others like the honey and fruit.