Recovery Granola

Six months after quitting drinking, I was feeling so good I decided to step up my morning jogs.

A runner for over forty years, my pace had gotten pathetic during the last year. I wobbled along the trail like a tipsy bunny, looking out for rocks and ruts and other deadly obstacles that might send me sprawling to the dirt. (One fall three years ago was bad enough to send me to the ER with a fractured rib.)

Searching for a better way to fuel my post menopausal body, I discovered a cookbook for runners that included a granola recipe recommended for pre and post workouts. An avid baker with solid cookie making credentials, I’d never made granola before, but decided to try it.

After several modifications, I came up with this version that quickly became a fan favorite at our house. In early sobriety, I wanted to call this Tam’s Recovery Granola but was worried I might spook people with that scary recovery word, so I usually just scribbled Maple Nut Cinnamon or Honey Nut Vanilla on the mason jar lids.

I’m not worried about this anymore.

Tam's Maple Nut Recovery Granola

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This recipe will fill around four 32-ounce mason jars. Wrapped with a ribbon is my favorite final touch. Tell your friends if they return the jar, you just might fill it up again!

Ingredients:

6 cups organic rolled oats (feel free to mix in steel cut or gluten free)
1 cup shredded coconut
1 cup raisins (optional)
1 cup sliced almonds - or chopped cashews, macadamia nuts or mixed nuts
1/2 cup whole almonds
1/2 cup pepitas
1/2 cup sunflower seeds
3 T cinnamon
1-1/2 tsp salt
6 T ground flax seed
2 T chia seeds
2/3 cup melted coconut oil (olive, sunflower, grapeseed)
1/3 cup maple syrup
1/3 cup honey (skip the honey and use all maple syrup for vegan granola, but please don’t use lab created sugar substitutes! THIS IS FAKE FOOD.)
2 T vanilla extract
1 T almond extract (use 3 T vanilla if you don’t have almond)
1/2 cup almond butter (or any nut butter)

Cook's note: Feel free to substitute any nuts you have. These are just my favorites.

Instructions:

Preheat oven to 275 degrees F.
Mix the dry ingredients together.
In a separate microwaveable bowl, melt coconut oil and whisk in remaining wet ingredients.
Pour wet mixture over dry and mix well.
Lay parchment paper on lined baking sheets. Spread the granola mixture evenly.
Bake for 45 minutes, removing and stirring granola every 15 minutes.
Press down gently before the third round to help form clusters.
Remove trays after 45 minutes and let stand until fully cooled.
Once cool, break up and fill about four 32-oz. reusable mason jars.