I'm sorry but it must be said, this stuff is damn GOOD!! So its my last recovery day before the race season really starts up. With San Dimas and Redlands right around the corner it was time to bake up some race food, starting with breakfast! I have to say I'm a sucker for cereal but stopped eating it awhile back because of how processed it is, and I do miss the crunch! Granola is always a good pre-race breakfast staple, but bought from the store it is really expensive and still pretty processed and often contains ingredients that I can't pronounce. Then the light bulb went off...try to make your own! I admit I was a bit intimidated by the idea but honestly it is the EASIEST thing to make. Its one of those great recipes where you just throw everything in a bowl, mix it up, and bake! Of course it had to be gluten free for Livey so I made a few adjustments from a recipe I found on the amazing food blog hungry hungry hippie! Enjoy!
- 1 cup whole rolled oats (certified gluten free)--Olivia has trouble with oats (even GF ones) so I actually crushed up 2 rice cakes which equaled about a cup and it turned out great.
- 1 cup buckwheat (either groats or uncooked hot cereal mix is fine)
- 1/3 cup quinoa (I used 1/6 cup each of of red and regular quinoa)--I used tri-colored quinoa!
- 2 T chia seeds
- 3/4 cup raw almonds, coarsely chopped
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/4 cup raw walnuts, coarsely chopped
- 1/4 cup shredded coconut--I used the big coconut flakes because they are yum!
- 2 tsp cinnamon
- 1/3 cup dried cranberries
- 1/3 cup raisins
- 1/2 cup maple syrup
- 1/2 cup coconut oil, melted--I reduced this to 1/4 cup
**I also made a version with less maple syrup and I added lavender, vanilla bean, and a little salt...yum!
- Like I said, chuck all of that into a bowl and mix together very very well!
- Spread it out on a baking sheet covered with parchment paper. Bake at 225 degrees for 60 minutes.
- Let it cool and then break it apart and enjoy the ridiculous deliciousness!!