I know it’s a bit late to wish you all a happy new year but I’m a little late in publishing this post. I hope you all had a great break over Christmas and now we have got the worst week of the year out of the way things are seeming a little more promising. I hate that first week of January; the depression of going back to work after a long break, the fact we still have months of winter to go and no sign of a holiday anywhere on the horizon….sad times. But, now we’re about to begin a second week and i’m turning (forcing) my mood around, after all those days are getting a little longer…..
My main focus in life right now is the London Marathon and despite being struck down with a cold last week (to add to my low mood) training has begun in earnest. I’ve joined my local running club, i’ve started going to the local Parkrun, I’m strengthening my core with Yoga…..and I’ve given up the booze (eek!). With all this going on I need to ensure I’m feeding my body well and this delicious granola is perfect to top my porridge with and to stay away from sugar, that’s right I’m back to strictly no sugar except natural sugars.
Maple cinnamon granola
3 cups of rolled oats
1/2 cup of almonds (roughly chopped)
1/2 cup pumpkin seeds
1/2 sunflower seeds
2 tsp ground cinnamon
2 tbsp almond butter
3 tbsp maple syrup
1. In a bowl, mix together the dry ingredients (oats, chopped almonds, seeds and cinnamon.
2. In a saucepan, over a low heat, melt the maple syrup and almond butter.
3. Add the melted syrup and butter to the oat mix and stir through thoroughly.
4. Line a baking tray with greaseproof paper and pour in the mixture and pack roughly down.
5. Cook for 20 minutes at 180C. Leave to cool in the tray and then store in an airtight container.