Photograph by Alan Weiner
By Shalane Flanagan and Elyse Kopecky, authors of the Run Quick. Eat Gradual. Cookbook
A hearty granola full of oats and seeds is a should for athletes. However the costly store-bought stuff is usually loaded with sugar. Our ginger-spiked granola is flippantly sweetened with blackstrap molasses, the sticky good things that’s left behind after sugarcane is refined. That makes it excessive in minerals, together with potassium, calcium, iron and magnesium — minerals many athletes don’t get sufficient of. Be warned: In the event you share your home made granola with family and friends, they’ll be asking you to make it again and again and once more.
RELATED: Inside Shalane Flanagan and Elyse Kopecky’s Run Quick. Eat Gradual.
Ginger-Molasses Granola Recipe
Makes eight cups (16 servings)
Components
three cups old school rolled oats (gluten-free if delicate)
1 cup finely shredded unsweetened dried coconut
half cup shelled pumpkin seeds
half cup sunflower seeds
half cup raisins or chopped dried fruit
2 teaspoons floor ginger
2 teaspoons floor cinnamon
half teaspoon nice sea salt
1/three cup virgin coconut oil
1/four cup honey
1/four cup blackstrap molasses (darkest selection, which has a stronger taste and extra minerals than common molasses)
Preparation
This recipe is from Run Quick. Eat Gradual. by Shalane Flanagan and Elyse Kopecky. Copyright © 2016 by Shalane Flanagan and Elyse Kopecky. Reprinted by permission of Rodale Wellness.
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