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Eat. Train. Race. Travel.

Welcome to Athlete Food - our continuous adventure to seek out healthy food around the globe and at our own dinner tables. Hope you are inspired to get on a plane or get out the plates and cook a healthy dinner tonight!

Sesame Coconut Granola & The Wildflower Triathlon


This weekend we will be traveling to Central California to the Wildflower Triathlon, the Woodstock of Triathlon. This will be my third trek to this weekend long festival of races, camping and cookouts at Lake San Antonio. Bec is joining me for the first time and has been quizzing me about the mountainous bike course and technical trail run. She even asked if they served granola at the aid stations. They don't, so we're brining our own. 

This recipe is based on our fan favorite Maple Granola, but we've added a few twists. If you are like me and prefer granola that's not super sweet, this is a must make. It's a good   --Laurel 

Sesame Coconut Granola


Time: 30 minutes, plus cooling

Yield: 4 ½ cups

1 teaspoon olive oil

½ cup Grade B maple syrup

½ cup water

4 cups rolled oats

½ teaspoon fine sea salt (optional)

2 teaspoons curry powder

1/4 cup sesame seeds

½ cup large flake coconut, toasted**

Preheat the oven to 350˚F. Grease two baking sheets* with ½ teaspoon olive oil.

Whisk together the maple syrup and water. 

Combine the oats with the maple syrup, water, sea salt, sesame seeds, and curry powder in a big bowl.

Spread the oat mixture on the greased pans and bake for 10 minutes. Remove the pans from the oven and stir the oats, pushing them from the edges to the middle and vice-versa. Switch the pan positions in the oven and cook until the oats at the edges of the pans are golden brown, 12 to 15 minutes. (One pan might cook faster than the other, if your oven heats unevenly.) Cool the granola completely on the pans, then add coconut. 

Shelf life: Two to three weeks stored in an airtight container at room temperature. I store a double batch in the freezer, so the nuts don’t turn, and it keeps for about three months.

*Note: We like the inexpensive aluminum half-sheet pans sold at restaurant supply shops. Their light color cooks food more evenly than darker and non-stick pans. Also, the raised edges on the sheet pans allow you to stir granola without spilling.

**You can toast the coconut while the granola is cooking. For an extra curry flavor boost, dust the coconut with curry powder while it is toasting. 


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