Blueberry crunch gra­nola

Runner's World (UK) - - The Fit Food Handbook -

PACKED with grains, nuts and fruit, gra­nola is a run­ner’s go-to break­fast, pro­vid­ing a good mix of en­er­gis­ing carbs in the morn­ing, balanced with pro­tein when served with milk or yo­ghurt. Chef Mar­cus Sa­muels­son keeps it on hand for fuel be­fore his six-mile loop through New York’s Cen­tral Park. ‘The beauty of mak­ing gra­nola at home is that it’s cheaper and fresher and I can cus­tomise it,’ he says. ‘ You can swap in other nuts or fruits that you pre­fer.’

Pre­heat oven to 150C (300F). In a large bowl, com­bine the oats, blueberries, al­monds, co­conut, cashews, sugar and all­spice. Mix well.

In a small saucepan over a low heat, melt the butter with the maple syrup. Pour over the gra­nola and toss to coat.

Spread gra­nola on a bak­ing tray and bake for 20 min­utes, stir­ring oc­ca­sion­ally, or un­til it’s golden brown.

Al­low it to cool, then eat with milk or Greek yo­ghurt.

NUTRI­TION PER SERV­ING (with­out milk) Kcals 123, Carbs 14g, Pro­tein 3g, Fat 6g

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