We woke up today ready to run 21 miles…but after looking outside, we decided against it. It was cold and really rainy. Sure, we could have toughed it out. But we thought: why risky getting sick and soggy, when tomorrow looks so much better?
An unexpected rest day felt super awesome.
I decided to try and make granola. It’s one of Jon’s favorite snacks, we buy it in bulk. The stuff that I buy is fine, but I knew I could make it fresher.
I bought coconut oil from Trader Joe’s a while back, and I am still getting comfortable with using it. I used it one night to cook fish, and it turned out AWESOME! I decided to incorporate it into my granola as a binding agent.
The granola we ended up with is so delicious! The coconut flavor is subtle, and it’s not too sweet. It’s perfect for fueling before long run. It would be amazing mixed with fruit and yogurt for breakfast or dessert. It’s also just great by itself…it’s really hard to stop eating!
cinnamon coconut granola
- 3 cups old fashioned rolled oats
- 1/3 cup brown sugar
- 1/4 unsweetened shredded cocnut
- 3 Tbsp extra virgin coconut oil
- 1/3 cup maple syrup (or honey)
- 1/2 Tbsp vanilla
- 1/2 Tbsp cinnamon
- 1/2 tsp salt
- Parchment paper
1. Preheat the over to 350 degrees.
2. Combine the syrup (or honey), coconut oil, and vanilla in a microwave-safe bowl. Warm the mixture on high for one minute.
3. Combine the oats, sugar, shredded coconut, cinnamon, and salt in a mixing bowl.
4. Pour the warmed coconut oil mixture over the oat mixture. Mix or toss to coat the oat mixture.
5. Spread the coated oat mixture over a baking sheet that has been lined in parchment paper.
6. Bake for 5-6 minutes, then stir the mixture and bake for another 7 minutes.
7. Remove the mixture from the over and transfer the mixture (still on the parchment paper) to a wire rack to cool.
8. Let the granola stand and, once it’s cool, break it into small pieces.
9. Store the granola in an air-tight container.
Enjoy, and happy rainy Saturday!