Seed & Nut Cinnamon Tea Granola. Vegan. Gluten free.
I go through major cravings for granola. Training hard, this is the perfect carb-loading & caffine for me. It’s a great way to start the day, grab a handful for a snack or let’s face it – if you don’t have to cook for anyone and you get a day off – dinner! This recipe is super flexible – add what nuts, seeds and tea you love and omit the ones you don’t or you don’t have readily available. I pair this up with some cashew milk and some blueberries and I’m one happy camper. Tons of protein, healthy fats and vitamins. Minimal sugar and oil make this recipe even better. I package this up and give it as gifts too. Who doesn’t love a homemade gift?
1/2 cup of raw almonds
1/2 cup of raw cashews
3/4 cup of almond meal, oat flour or coconut flour
1 cup of rolled oats – gluten free, if you necessary (I recommend Bob’s Redmill)
1/3 cup of buckwheat groats
1/2 cup of dried tart cherries
1/4 cup of gogi berries
1/4 cup of toasted coconut flakes
1/4 cup of pistachios
1/4 cup of pepitas
1/4 cup of sunflower seeds
1 tablespoon of toasted sesame seeds
1 pinch of salt (I used pink Himalayan salt)
1/4 cup of maple syrup
1 tablespoon cinnamon tea (loose) – I used Palais Des Thes (you can use whatever type of loose tea you love)
1 tablespoon of vanilla extract
1/3 cup of melted coconut oil
Preheat your oven to 275 degrees. Using parchment or a Silpat on a sided cookie sheet – set that aside.
In a food processor, pulse blend your 2 main nuts that you are using (almonds/cashews) of choice and break them down to roughly chopped. I pulsed about 8 times. Into a large bowl add your chopped nuts, almond meal or coconut flour, oats, groats, dried cherries, gogi berries, coconut, pistachios (I don’t break these down because they’re smaller), pepitas, sunflower seeds, sesame seeds and salt. Give that a good stir. Into a smaller bowl or measuring cup, whisk your syrup, tea, extract and oil. Then toss with the bowl of ingredients. Stir until everything is coated.
Spread your mixture out onto your baking sheet and bake for 40-44 minutes or until golden. Then remove and let cool. Once cooled, break up the mixture and store in an airtight container.
Happy March! I’m sitting here, on Sunday, post long run for the week typing this recipe up. Wanted to update you on my February miles. This month included all of my longest mileage runs so the total was my highest ever (eek!). I am so proud of each mile I’ve done. My focus this training cycle has been distance over speed. I wanted to get back to basics and learn to embrace the run again. Not worry about pace but build up my endurance. That’s just what I did. I am happy to report that only my 22, on the treadmill, was mentally challenging for various reasons. The other runs I’ve really enjoyed although difficult and challenging. Not focusing on speed but learning to love the journey has transformed my mindset. I love it. Not saying that all runs are heavenly, they aren’t, but embracing each mile -in that mile, has given me great peace and happiness.
And some pics from today (Sunday):
First comes fuel. If I learned ONE thing last week doing 22 on the treadmill indoors last week was that I needed more fluids. Today I was prepared. I use VegaOne Energizer during my run and VegaOne Accelerator for recovery post run. I used to running in 20-30 degrees and not really requiring a ton of hydration during my run. I used to not drinking at all during my runs but I’ve been blessed with great nutritional help and I’ve been encouraged to sip each mile while running outside. This, I now do.
And the exact reason WHY I need hydration inside. Sweatfest going on!
Pro Compression socks on to #keepittight And why I ran inside today… more snow. Ugh.
Saturday: 4 treadmill miles
Sunday: 12 treadmill miles
Monday: Kids had a delay due to ice and I debated taking a rest day as my legs turned over pretty fast but I listened to my running gurus and took the day off to roll and stretch and avoid injuries.
Happy March- may it finally bring some warm, sunny weather!
— Knead to Cook