Food for thought

Literally. In case you didn't know by now, one of the few things I love more than running is food and as a runner is especially important to stay properly fueled with lots of carbohydrates and protein. Enter granola and Greek yogurt. My roommate and I should take out stock in Fage given the amount we go through in a week. And I'm the same with granola, which is often my breakfast, dinner, snack, you name it. However, this little food addiction adds up pretty quickly. Sadly I'm not exactly equipped to make my own yogurt (next life goal!), but granola? Easy peasy lemon squeezy. Even our tiny little oven can handle that.

Crunchy delicious granola

Adapted from Smitten Kitchen and King Arthur Flour

The original recipe molds the granola into little chewy bars. The first time I tried the recipe that was my intended goal; however, after a little bit of fortuitous over-baking they were not the chewy bars SK had raved about. Blessing in disguise! After crumbling up the crispy bars, I discovered some of the best granola I've ever had. The maple syrup and sugar caramelizes into deliciousness without becoming too sweet and the recipe can hold a TON of fruit and nuts - perfect for breakfast or a pre-run snack.

1 2/3 cups quick rolled oats

1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased granola)

1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*

1/3 cup peanut butter or another nut butter (optional)

6 tablespoons melted butter

1/4 cup honey or maple syrup

* My fave is 1 cup raisins, 1 cup dried apricots, 1/2 cup wheat germ, 1/2 cup pecans, 1/2 cup hazelnuts, and 1/2 cup unsweetened coconut flakes. Honestly, you can pretty much throw anything into this recipe and it'll still be good. Okay, maybe not anything.... Pretty sure you wouldn't want PBR granola.

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.

Bake the bars for 40 to 50 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll seem soft almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.

Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the granola, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.)

Once cool, a serrated knife (or bench knife) to crumble the granola. It should break pretty easily at this point so you can even use your hands. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well. Assuming it lasts that long.

What's your favorite afternoon snack?