Train With Grains Recipe: No Guilt Granola. By CRS Community Leader Jean-Paul Bedard.
This year we’re teaming up with the Grain Farmers of Ontario to bring you the best pre and post-run recipes to fuel your marathon training! Each week we’ll feature a new and unique recipe from one of our CRS Community Leader Ambassadors. For today’s recipe Jean-Paul Bedard, who will be running the Triple Scotiabank Toronto Waterfront Marathon on October 18th, shares his recipe for Guilt-Free Granola! Take it from someone who runs 200km per week, this is the stuff runner’s dreams are made of! Do you have a recipe you’d like to share? Share a photo on Twitter or Instagram using the hashtag #TrainWithGrains for your chance to win a “Good in Every Grain” Prize Pack valued at $50!
As an ultra runner, I typically log 200 km a week. Needless to say, I’m always hungry, but more importantly, I’m looking for healthy snack options. My nutritionist friend, Lucia, sent me a granola recipe last year, and I thought I would share my amended version of that recipe.
My wife and I love this granola so much that I usually make it twice a week. As an added benefit, you won’t believe how amazing your house smells when this is in the oven!
No Guilt Granola
Dry Ingredients:
3 ½ cups large flake oats (do not use quick 
oats)
¾ cup coarsely chopped almonds
¾ cup coarsely chopped walnuts
1 cup unsweetened coconut flakes
1 ¼ cup dried cranberries (preferably unsweetened or reduced sugar)
½ cup coarsely chopped pumpkin seeds
1 tbsp. cinnamon
½ tsp. sea salt
Wet Ingredients:
½ cup water
½ cup maple syrup
1 tsp. pure vanilla extract
2 tbsp. olive oil
2 tbsp. coconut oil
Preparation:
- Preheat oven to 200 degrees Fahrenheit (If possible, set your oven to ‘convection’ mode.)
- In a large bowl, combine dry ingredients and give them a good stir.
- Bring the water to a boil, and stir in the remaining wet ingredients. Whisk together until blended.
- Poor the liquid ingredients over the dry ingredients and stir thoroughly until the oat mixture is well coated.
- Line a baking sheet with parchment paper and spread out granola mixture evenly on the baking sheet.
- Place in the oven and cook for approximately 2 ½ hours. Using a wooden spoon, turn over the granola on the baking sheet every 15 or 20 minutes while it is baking. This is a key step to help dry out the granola and prevent it from burning.
- Let granola stand for an hour or so before placing it into an airtight container.
When I need a protein kick, I spoon about ½ a cup of granola over some Greek yogurt. In the evening when I’m looking to satisfy my sweet tooth, I take a ½ cup of dry granola and mix in a few (and I’m not going to tell you how many) dark chocolate chips… Trust me… It’s better, and healthier, than any cookie!
* Share your favourite pre or post run snack or meal on Twitter or Instagram using the hashtag #TrainWithGrains for your chance to win a $50 “Good In Every Grain” prize pack! We’re choosing one winner every week until STWM!
