Fuel your runs with the perfect fall granola

This nutritious granola is jam-packed with energy and incredible seasonal flavors.

As the crisp air of fall settles in, runners everywhere are lacing up their shoes to hit the trails. This time of the year calls for a diet that not only provides energy, but also aligns with the seasonal flavours we all love and look forward to all year long. Granola, with its versatile and nutritious profile, is the perfect fall pre-run or recovery snack for runners.

With its mix of oats, nuts and seeds, granola offers a blend of carbohydrates, healthy fats and proteins. Adding this blend to a smoothie bowl, yogurt, oatmeal or eating it as cereal with milk can elevate your fall mornings. I’m already an huge advocate for pre-run yogurt with granola, so this recipe will be a hit in my kitchen this fall. If you typically only go for a really light pre-run snack, this granola is excellent for giving you a boost of energy without weighing you down.

Ingredients

Yields 8 cups (~16 servings). Adapted from Cookie and Kate.

8 cups old-fashioned rolled oats

3 cups raw nuts and/or seeds (I used 3/4 cup pecans, 3/4 cup green pumpkin seeds/pepitas, 3/4 cup slivered almonds, 3/4 cup shredded coconut).

3/4 tsp table salt (or 2 tsp fine-grain sea salt)

1 tsp cinnamon

1 cup coconut oil, melted

1 cup maple syrup or honey

2 tsp vanilla extract

1 1/3 cups dried cranberries (can also use dried cherries, raisins or dried apricots)

2 tsp orange zest (optional)

Directions

Preheat the oven to 350 F and line a baking sheet with parchment paper.

Combine oats, nuts, seeds, salt and cinnamon in a large bowl.

Pour in the oil, maple syrup/honey, vanilla and orange zest (if using). Mix to lightly coat all oats and nuts. Pour granola onto the prepared pan and spread into an even layer with a spatula.

Bake for 21 to 24 minutes, or until lightly golden, stirring halfway. (If wanting extra-clumpy granola, press down with a spatula to create an even layer.)

Let granola sit for at least 45 minutes or until it cools completely. (The granola will continue to toast when cooling.)

Add dried fruits. Break into chunks with your hands or stir around with a spoon.

You can store the granola in an airtight container for up to two weeks, or in the freezer for up to three months. Let frozen granola warm to room temperature for five to 10 minutes before serving.

Some other nut alternatives include walnuts, cashews, peanuts, pistachios, macadamia nuts and sunflower seeds. To enhance the fall flavours, choose maple syrup over honey. Ground ginger and pumpkin-spice blends are also perfect alongside the cinnamon. Don’t skip the salt; this is key for bringing out the perfect blend of flavours and spices.

posted Wednesday September 4th
by Cameron Ormond