In honor of running my first 10k this past weekend, I thought it appropriate to share my favorite recipe for a Perfect Pre-Race Pick! Not only are these granola bars delicious, but they are jammed packed with the nutrients needed for a successful run.
The oats, for instance, provide carbohydrates that are crucial for fuel. The almonds and sunflower seeds also act as an energy source, while additionally keeping the muscles and cardiovascular systems healthy.
The MVP of this recipe, however, is the chia seed. The ancient super food slows the conversion of carbohydrates into sugar, meaning the ingested carbs will fuel the body for longer periods of time. In addition, the chia seeds prolong hydration by regulating body fluid levels and retaining electrolytes.
Although my training was mostly to blame for my 8.2 minute mile pace, I truly believe that my powerhouse finish came from my powerhouse pre-race pick!
The oats, for instance, provide carbohydrates that are crucial for fuel. The almonds and sunflower seeds also act as an energy source, while additionally keeping the muscles and cardiovascular systems healthy.
The MVP of this recipe, however, is the chia seed. The ancient super food slows the conversion of carbohydrates into sugar, meaning the ingested carbs will fuel the body for longer periods of time. In addition, the chia seeds prolong hydration by regulating body fluid levels and retaining electrolytes.
Although my training was mostly to blame for my 8.2 minute mile pace, I truly believe that my powerhouse finish came from my powerhouse pre-race pick!
Recipe:
1C Oats
1/2C Almonds
1/4C Sunflower Seeds
1/4C Coconut Flakes
2T Chia Seeds
1C Pitted Dates
1/2" Piece of Ginger
1/2C Coconut Oil
2T Honey
1/2t Almond Extract
Directions:
Spray an 8x8 baking pan with cooking spray.
Preheat the oven to 325.
Pulse the dates and ginger in a food processor until a paste-like consistency forms. Next pulse the oats, almonds, sunflower seeds and coconut flakes. Remove the mixture and place into a mixing bowl with the chia seeds.
Heat the coconut oil and honey over low heat until melted. Remove from heat and add the almond extract. Stir to combine.
While warm, add the coconut oil mixture to the oat mixture. Stir to coat.
Place the combined mixture into the baking pan. Bake for 20 minutes.
Remove from oven and let cool. Once cool, cut into 6 bars.
Directions:
Spray an 8x8 baking pan with cooking spray.
Preheat the oven to 325.
Pulse the dates and ginger in a food processor until a paste-like consistency forms. Next pulse the oats, almonds, sunflower seeds and coconut flakes. Remove the mixture and place into a mixing bowl with the chia seeds.
Heat the coconut oil and honey over low heat until melted. Remove from heat and add the almond extract. Stir to combine.
While warm, add the coconut oil mixture to the oat mixture. Stir to coat.
Place the combined mixture into the baking pan. Bake for 20 minutes.
Remove from oven and let cool. Once cool, cut into 6 bars.
No comments:
Post a Comment