I started running about a year ago and have played with many fueling methods. I've used the standard gels (I prefer Hammer or Honey Stinger), Cliff Shot Bloks, etc but it occurred to me that I really want a natural, homemade, fuel. There are so many healthy, natural foods out there, why not use those options!
My next, obvious, solution was to make a granola bar. The granola bar is a great invention; packing wholesome ingredients in a cute little package. The perfect thing on a long run.
This recipe was originally from one of my favorite chefs: Barefoot Contessa: Barefoot Contessa Granola Bars.
My husband and I have tweaked it to make it more runner friendly. These bars are packed with energy boosting goodies and the carbs you'll need! The beauty is that you can customize this recipe to fit your taste. If you aren't a fan of honey (shame on you), substitute Agave. If you hate almonds (again, shame on you), substitute walnuts. As far as dried fruit, your options are limitless.
Granola (Crack) Bars
Ingredients
2 cups old-fashioned oatmeal
1/2 cup sliced almonds
1/2 cup chopped pecans
1 cup shredded coconut, loosely packed
1 tablespoon Flax seed meal
1/2 to 2/3 cup honey (depending on how sweet or "sticky" you want it, I normally use 2/3)
1/4 cup light brown sugar, lightly packed
2 tablespoons salted butter
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
1 1/2 cup chopped fruit (pitted dates, dried apricots, dried cranberries, raisins, figs, etc.)
Directions
Preheat the oven to 350 degrees F. Line two 9 inch loaf pans with parchment paper (I'll tell you why I use these bread pans in a bit)
Toss the oatmeal, nuts, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax seed. At this point you can put this all through the food processor to make the granola a little finer and denser. If you do, I recommend putting the fruit through it also (separate from the dry stuff).
Reduce the oven temperature to 300 degrees F.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for two minutes, after it comes to a full boil, and then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
Pour the mixture into the prepared pans, evenly. Wet your fingers and firmly press the mixture evenly into the pan OR do what I do: cover top of granola with a second sheet of parchment paper and press down hard using the other bread pan. (This is why I use bread pans, they are tapered and fit nicely into each other which make for easy pressing). Press down as hard as you can. Remove top parchment paper.
Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours (preferably overnight) before cutting into squares or bars. Serve at room temperature.
