RECIPE: Healthy granola for runners on the go

Going out for brunch is one of my favourite things to do. Whether it’s a weekday pre-work oatmeal and granola date, or a more indulgent post-long run eggs Benedict brunch. Whatever it is, you can bet I’ll never say no to a morning meal out on the town.

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This week, I met up with one of my close friends at the Jam Café in Vancouver. This place is amazing. Only open from 8:00 a.m.-3:00 p.m., there can be a line out of the front door before the café even opens. That’s how badly people want to eat there and I don’t blame them. They have a location in Victoria and Vancouver Island, and it doesn’t matter which one you go to, it’ll exceed all your expectations. Trying to be “responsible” I opted for their fruit and granola topped cinnamon-spiced yogurt, while my friend had their maple pan fried oatmeal with blueberries and lemon curd. It sounds too good to be true, I know. The yogurt was natural with no unnecessary sweetness, just lightly spiced with cinnamon. The granola on top was drizzled with honey and topped with strawberries. Delicious and enough for me to take for lunch that day too!

Needless to say, I was inspired by their dish and promptly came home and make a batch of cinnamon pecan granola. Made with minimal sweeteners, the natural sugars from the berries balance the plain yogurt and crunch of the granola. I’m quite sure my toast obsession has been replaced by granola…

Cinnamon pecan granola

INGREDIENTS:
1 ¾ cup pecan pieces
¾ cup raw almonds
1 cup raw pumpkin seeds
¼ cup sesame seeds
3 tbsp chia seeds
3 ½ cups old fashioned oats
2/3 cup flaxseeds
½ cup pistachios
½ cup cashews
3 tbsp coconut oil
3 tbsp maple syrup
3 tsp ground cinnamon

DIRECTIONS:
1. Preheat the oven to 400F.
2. Place all dry ingredients into a large mixing bowl, except the cinnamon.
3. In a small pan, melt the coconut oil, maple syrup and cinnamon over medium heat. Once combined, pour over the dry mixture and mix until evenly coated.
4. Place the mixture onto one or two baking sheets and bake for 30-40 minutes. Keep an eye on it and stir every seven to 10 minutes to ensure the granola is evenly toasted and to avoid burning.
5. Once golden brown, remove from the oven and let cool completely. Store in an airtight container or bag. Can be put in the freezer for maximum freshness.