Granola with almonds, pecans and cinnamon

For a healthy, nutritious and tasty breakfast or mid-afternoon snack, try this spiced granola with almonds, pecans and cinnamon. The recipe is incredibly easy to make. Once you taste this granola, you will never want to go back to store-bought cereals!

Yes, I made it, I completed the Food for Runners challenge! The goal was to create and share with you one healthy recipe a week for 10 weeks. I challenged myself to support Sandy’s nutrition and boost his energies in the lead up to his Rome Marathon in March.

The marathon day is upon us now. This evening, we will fly to my hometown of Rome where the marathon will take place this weekend. I will also be running a 5k alongside Sandy, nothing in comparison to 42 kilometres my fiancé will have to run! Of course, while Sandy is as cheerful and positive as usual, I’m in full panic mode!

I’ve done my research on training and nutrition and I’ve asked tips to fellow marathon runners. I’ve been researching Marathon Week Taper tips and then found myself sending Sandy messages like “don’t eat carbs today” one day, “eat carbs today” the next day or “remember to eat fresh fruit” and “don’t eat too much cake”. I have also convinced Sandy to take ice baths after long runs and booked him a decontracting massage for the morning after the marathon. Honestly, I’m freaking out, please let this nonsense be over soon!

In the hope of calming myself down, I focused on preparing the MOST AMAZING GRANOLA I have ever tasted! Supermarket granola brands are going to taste bland from now on. This is one very tasty and spiced mix!

So far, I have tasted this granola with different combinations: yogurt and fresh fruit, flaxseed and milk, or simply sprinkled on fresh strawberries! I even found Sandy eating it straight out of the jar! We are obsessed!

Spiced Almond Granola

Ingredients

• 2 cups large oats
• 1/2 cup flaked almonds
• 1/2 cup pecans roughly chopped
• 1 tsp cinnamon powder
• 1 tsp ground ginger
• 1 cup coconut
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1/8 cup vegetable oil
• 1/4 cup honey or golden syrup
• 1/4 cup dark muscovado or brown sugar
• 1/2 tsp vanilla extract
• 1/4 cup green pumpkin seeds
• 1/2 cup dried cranberries or raisins

Preparation

Preheat the oven to 160°C and line a large baking tray with baking paper.

In a bowl mix oats, almonds, pecans, coconut, cinnamon, ginger, pepper and salt. Do not add the pumpkin seeds and the cranberries to the mix yet!

In a separate bowl stir together the oil, sugar, golden syrup and vanilla extract. Pour the liquid over the oat/nut mix and stir until well coated.

Spread out onto the baking sheet. Bake for 20-30′ or until golden, stirring a few times. Remove from the oven and mix in the pumpkin seeds and cranberries.

Let it cool completely and store it in glass jars or airtight containers.

Sandy is running the Rome Marathon on Sunday 18th March to raise money for Leukaemia & Lymphoma Research and for Multiple Sclerosis Society. Show your support by fundraising his challenge here.