I ran my first 5k yesterday!… And, I have to say, it was awesome!
The great thing about the 5k was that it wasn’t really a race… but, more like a party where they spray you with different colors of powder. If all 5ks were like that, I would run them all the time.
Let’s just say, I’m still finding blue and green powder in strange places. I sneezed the other day and a whole lot of green came out. Haha.
The only thing that can get me through a long run is peanut butter. That’s why I thought it was fitting to share this recipe with you after my first 5k. I think we can all agree that peanut butter solves all of life’s problems, from rough workouts to difficult tests.
If you didn’t know already, I’m a huge granola lover. I could literally eat it for breakfast, lunch and dinner.
This amazing granola is:
Wonderfully sweet
Perfectly chocolate-y
Deliciously nutty
Crunchy
- 3 cups rolled oats
- ⅓ cup unsalted roasted peanuts and/or raw almonds
- ½ teaspoon salt
- 1 small ripe banana, mashed
- ¼ cup coconut oil, melted
- ⅓ cup natural creamy peanut butter
- ¼ cup pure maple syrup
- ¼ - ⅓ cup mini chocolate chips
- Preheat oven to 350 degrees F. and line a large baking pan with parchment paper. Set aside.
- In a large mixing bowl, combine oats, nuts and salt.
- In a small bowl, mash banana.
- Stir banana into oats.
- In a medium heat-safe bowl, melt coconut oil with peanut butter in microwave or pre-heated oven. Pour into oats and stir to combine.
- Pour maple syrup into oats and stir to combine.
- Spread oats evenly on lined baking pan. (Make sure there are no large clumps.)
- Bake 35-45 minutes, stirring every 5-8 minutes, to keep from burning. (Oats should be crispy and have a nutty scent, but not too golden brown.)
- Let cool completely.
- Store in airtight containers in room temperature.
- Serve with almond milk or Greek yogurt and banana slices.
