Will Run For Maple Granola

breakfast of champions

For the past couple of years I have been happily calling an old pair of running shorts and a tank top my bathing suit.  Then I got the crazy idea that it would be fun to join a triathlon clinic and thought  that it was probably time to buy a proper bathing suit. Note to self: maybe you should make sure that you can ride a bike and swim before signing up to do either of these things for an extended period of time.  Oh, and maybe rethink activities that require you to wear small pieces of spandex.  

Buying a bathing suit was even more fun than you might imagine.  I think that Speedo has it out for me.    Who knew that their sizing had little to do with your waist or bust size.  After wedging myself into EIGHT bathing suits (that's eight larger sizes than what I thought I should wear) that made me want to run screaming (as if that was possible as various body parts were being compressed in ways that they never should be) I managed to find a suit.  It isn't pretty but I figure it's better than losing my shorts as  I swim (I might change my mind about that).

What does swimsuit shopping have to do with granola?  I figure granola is the breakfast of champions and I need something to look forward to after my first swim.

Maple Granola

(approximately 5 cups of granola)

ingredients

3 cups rolled oats

1 cup dried apples

1 cup raw walnuts

3 slices candied ginger (approximately 3 T)

1 T coconut oil

1 T maple syrup

1/4 C maple syrup flakes (I found these at the Bulk Barn)

1 tsp cinnamon

1/4 tsp allspice

1/4 tsp cardamom

In a large bowl combine rolled oats, chopped dried apples, chopped raw walnuts, chopped candied ginger, cinnamon, allspice and cardamom.  In a saucepan or microwave melt coconut oil and add maple syrup.  Add coconut oil mixture to oat mixture.  Bake at 350 for 14 minutes stirring half way through.  Add maple flakes.  Allow to cool and then store in a sealed container (mason jars are my favourite).

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Will Run For Turtles

chocolate dipped bananas with turtle granola

Happy Noon Year!  Pace Bunny (PB) & I had a brilliant idea this year.  Rather than celebrating New Years Eve we thought that we would celebrate what PB has coined "Noon Year".  

For those of you who are unfamiliar with Noon Year it is celebrated at noon on December 31st by those who like to lounge around in various forms of spandex, while sipping coffee and eating waffles.

This year runners (all four) lined up in their  best hoodies, pink sweatbands (“ I thought you said rum”), black glitter ties and tights that hadn’t seen the light of day in years for what was supposed to be a 3K route (it’s a little too soon for some to talk about exactly how long, or slushy, uphill or close to the highway the run actually was).  

What does all of this have to do with turtles you might be wondering.  Instead of resolutions I've been thinking about races.  I'm looking forward to sloshing through mud, leaping over fire, and rappelling down a ravine in a tutu for the spartan race  and hopefully running two 1/2 marathons (also know as the marathon but PB isn't ready to hear that yet) for the Sudbury Rocks Marathon . The best part of racing (other than crossing the finish line) is all of the awesome snacks that you get to eat while you're training.  

On that note here are two recipes for granola packed with dates, pecans, and cocoa nibs and chocolate dipped bananas rolled in all kinds of turtle deliciousness.

Turtle Granola

(12 1/2 C servings)

ingredients

5 C rolled oats (I used rye, spelt, and oats)

1 C chopped pecans

1 C chopped dates

1/2 C cocoa nibs

4Tbsp buckwheat honey

2 Tbsp coconut oil (1 T olive oil + 1 T Earth Balance will also work)

Preheat oven to 350.  On a baking stone bake cocoa nibs & pecans for 15 minutes.  

Bake oats for 15 minutes (leave oven on).

While oats are baking in a small saucepan combine honey and coconut oil.  Heat over low heat until coconut oil has melted.

Combine oats, cocoa nibs, pecans and honey/coconut oil mixture until well combined.   Spread onto two baking stones and bake for an additional 15 minutes stirring midway through. 

Allow to cool completely before storing in your favourite glass mason jar.  Hide mason jar until breakfast.

Chocolate Dipped Bananas With Turtle Granola

(serves 4)

ingredients

2 firm bananas 

4 T turtle granola

2 ounces Camino bittersweet chocolate (or your favourite brand)

2 tsp coconut oil (olive will also work)

Line a plate or baking sheet with waxed paper.

Peel bananas and slice in half horizontally.

Insert a skewer into each piece of banana.  Place bananas on plate/baking sheet and allow to freeze for 30-60 minutes.

Over low heat (or using a double boiler) melt chocolate & coconut oil.

Dip each banana into chocolate and working quickly roll in turtle granola.

Serve immediately or cover and return to freezer.

Will Run For Chocolate Cranberry Ginger Granola

Today I was feeling a little "punchy" for no particular reason.  Alright, maybe it had something to do with the zucchini rash that I had from my fingertips to my elbows (because weeding zucchinis isn't unpleasant enough without a rash) or the terrible grammar that I couldn't help but overhear at the grocery store ("he had to putted out the fire") or the fact that little beast and big beast thought it would be fun to run in circles and jump on top of one another while I was in-between the two of them wrapped in their leashes (while being attacked by mosquitos).

Even though I was feeling a little less punchy by the end of the night I thought that some punchy granola was in order (why not make granola at 11:30 pm?). 

Chocolate Cranberry Ginger Granola

(8 servings)

Ingredients

2 C oats (preferably not quick cooking)

1 C rye flakes (spelt also works) 

1 T coconut oil 

1 T agave nectar (honey also works)

3 T cocoa

1/4 C cocoa nibs

1/4C dried cranberries (dried cherries or dried mango also works)

5-6 slices crystallized ginger

1/2 C unsweetened shredded coconut

In a small saucepan melt coconut oil and add agave nectar.  Stir until well combined.  In the meantime combine oats, rye flakes and cocoa.  Add coconut oil/agave mixture to oats.  Bake in oven at 350 F for approximately 15 minutes stirring once or twice.  While impatiently waiting for your oats to toast combine cocoa nibs, cranberries, shredded coconut and crystallized ginger.  Once your oats are toasted add cocoa nibs, cranberries, shredded coconut and crystallized ginger.  Allow to cool completely before placing in a large mason jar. 

* number of bugs harmed during the writing of this post 5-10!