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Love ginger snap cookies? This granola recipe is like having a bowl of crumbled ginger snaps, but with actual nutritional benefit. Baked with coconut oil, it provides healthy fats essential for fueling endurance-based workouts, a great pairing with the whole grain carbohydrates. A surprise ingredient, quinoa, packs an extra punch of protein to help keep you full and satisfied.
1/3 cup coconut oil, melted
1/2 cup real (grade A or B) maple syrup
2 TBSP blackstrap molasses
1 teaspoon vanilla
2 teaspoons ground cinnamon or pumpkin pie spice
2 teaspoons ground ginger
¼ teaspoon sea salt
2 cups rolled oats
2 cups puffed brown rice cereal
1 cup cooked quinoa
1 1/2 cups chopped pecans or walnuts
1. Preheat oven to 300 degrees.
2. In a large bowl, whisk together the coconut oil, maple syrup, molasses, vanilla, cinnamon or pie spice, ginger and salt.
3. Add the oats, puffed rice, quinoa and pecans and toss together so dry ingredients are evenly coated.
4. Spread out onto a large–rimmed baking sheet or casserole dish (sprayed lightly with non-stick spray) and bake for 80 minutes, tossing with a spatula every 20 minutes, until all the ingredients are golden brown.
5. Let cool completely. Important: since this granola contains quinoa it must be stored in the fridge. Storing in the fridge will keep it fresh and crisp for one week.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.