Runner’s Fuel – Homemade Granola

I am going to run a marathon in about 5 months. In the meantime, I’m trying to get my running back up to what it was about a year ago. One of things that I’m doing to ready myself is to make sure that I eat a good breakfast.

I’ve always been a breakfast girl, but I’m trying to move beyond toast (I still love toast. Yum).  I like this recipe for granola from The Blue Rock Bed and Breakfastin Millersville, Pennsylvania, but I think the addition of dried fruit – either diced apricots, cranberries or raisins -would make the dish even healthier and definitely heartier. Dried fruit and nuts are important in a runner’s diet due to both their nutritional content and the healthy fats they possess.  Those fats equal longer-lasting energy, which is vital on long training runs.

Breakfast Granola

Ingredients:
Mix together in large bowl:
4 cups rolled oats
1 cup sunflower seed
1 cup wheat germ
½ cup sesame seed
1 cup peanuts (or chopped walnuts)

Bring to a boil:
1 cup honey
½ cup oil
1 Tbl spn cinnamon

Directions:

Preheat oven to 325 F.

Instructions:
Poor honey misture over try ingredients and mix thoroughly. Spread on two greased cookie sheets or cake pans.
Bake 30 minutes at 325 F. Stir mixture every 10 minutes (for even browning).
Allow to cool UNDISTURBED FOR SEVERAL HOURS.
Then break apart and store in an air tight container..

Makes 2 quarts.

Recipe credit: Blue Rock Bed and Breakfast and BnBfinder.com