Blueberry crunch granola
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