Written by Tess Dooley
Finding a healthy and powerful snack can be hard to come by. I have found that the most important aspect of what you are putting into your body is how fresh it is and how many ingredients are in it. Packaged snacks can seem healthy with their tricky words like “all natural” or “real ingredients,” but it is important to check out the list on the back to see what was really put into that product. I find that eating out of a packaged wrapper is not the way to go; With added sugars and unnecessary chemicals, the effect on our bodies will not be positive. I believe in a diet of healthy, whole foods and try to eat products made from the purest ingredients. So how do we do that? Here is one of my favorite recipes for a healthy, energy boosting snack to get me through school, workouts, and life!
Running long distance and being active 7 days a week requires my vitamins and minerals to be at the proper places, and this recipe has powered me through many of my workouts. It is important that I am getting good sources of protein, fats, and carbohydrates while sticking to a whole food based diet. This granola recipe is a perfect snack, breakfast, or pick-me-up to give a boost if energy while fulfilling a sweet tooth. Whether it be before a workout to get an energy boost or after a workout to refuel your muscles, this yummy granola will satisfy your sweet tooth & your fuel sources!
Coconut Almond Granola Recipe
1 Cup Quick Cook Oats
1/4 Cup Chopped Raw Unsalted Almonds
1 Handful of Chopped Craisins
2 Tablespoons of Organic Coconut Oil
1/2 Teaspoon of Agave Nectar
1/2 Teaspoon Coconut Sugar
Preheat oven to 425 degrees. In a large bowl, pour the oats, almonds, and craisins and stir. In a separate small bowl place count oil and melt in microwave until it turns translucent. Then add the agave nectar and count sugar to the melted oil. Pour that mixture into the large bowl with oat mixture and mix like crazy using our hands until everything is coated.
On a large sheet pan cover the surface with parchment paper. Pour the coconut oil oats onto the sheet pan and cook for 20 minutes, mixing the mixture every 5 minutes. Bake until golden brown. let cool for 20 minutes until it is crunchy.
Add to milk, yogurt, or simply to your hand & enjoy!!
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