Happy 2017! I’ve been trying to perfect my granola game for a while now, and I think I’ve done it! This Earl Grey Granola is super tasty and also low in sugar, shop bought granolas definitely aren’t. Make a batch at the weekend and you’ll be sorted for the week. Sprinkle it on top of your porridge, or cook some apples and dollop some coconut yoghurt on top – breakfast game changer!
1 cup oats
1 cup shredded coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 tspn cinnamon
1/2 cup hazelnuts
1/2 cup pecans
1 earl grey tea bag
1/4 cup of water
2 tbsp maple syrup
2 tspn nut butter (I used cashew)
1 tbsp coconut oil
- Mix the oats, coconut, pumpkin and sunflower seeds in a large mixing bowl along with the cinnamon.
- In a food processor, add the hazelnuts and pecans and blitz for a couple of seconds until roughly chopped or just use a sharp knife!
- Add the nuts to the oat mix and stir through.
- In a small saucepan, add the teabag, water, nut butter, maple syrup and coconut oil.
- Melt on a medium heat and then add to the oat mixture and mix thoroughly.
- On a lined baking tray pour the mixture and spread out evenly.
- Bake in the oven for 25 minutes at 180C.
- Once cooked, leave to cool and then store in an airtight container.
It’s nearly Christmas!!!! Woohoo! I’m mainly excited about the time off work – not having a routine, going for dog walks and watching loads of films. I know my motto most Christmasses has been to eat, drink and be merry, but that does nothing for my tummy and I end up in agony and feeling pretty unmerry. I’m running the London marathon again next year so I’ll be starting my training over the festive period, which will mean I won’t just be feasting in front of the telly.
Over the last couple of weeks, I’ve started a 5k to Couch training programme at my work, in the hope of raising a bit of money to go towards my fundraising target and to help get people moving. After all, anyone can run you just need to start and it’s always a bit more fun in a group! I think it will definitely get a bit more popular in the new year, but there is no reason to put it off until then especially when you’re loafing around the house over Christmas. These tasty gingerbread granola bars are perfect to fuel your runs, and I’ll be eating them at work to fuel my 5k to couch sessions.
Gingerbread Granola Bars
100g Rolled oats
20g Pumpkin seeds
20g Sunflower seeds
2 tsp Ground ginger
1 tsp Ground cinnamon
1/4 tsp Ground cloves
1/4 tsp Ground nutmeg
150g Almond butter
1 tbsp Ground flax seeds
2 tbsp Coconut oil
2 tbsp Maple syrup
- Whilst the ground flax seeds and water together in a cup and set aside.
- Roughly chop the almonds and mix together with the rest of the dry ingredients in a large mixing bowl.
- Gently heat the almond butter, maple syrup and coconut oil together in a saucepan on a low heat until well combined.
- Remover from the heat and stir in the flax seed mixture.
- Pour the wet ingredients into the dry and mix together well.
- Spoon the mixture out onto a lined baking tray and press down firmly.
- Bake for 20 mins in a pre-heated oven at 180C.
- Remove from the oven, cut into bars whilst still warm and leave in the tray to cool.
Enjoy a fabulous Christmas!
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.