Granola Recipe for Amateur Athletes
On August 18, Waupaca will be hosting the Waupaca Area Triathlon. With its fantastic Chain O’ Lakes and beautiful countryside, this area of the state was meant for an event like this. Innkeeper Kerri Thiel of the Apple Tree Lane B&B there has participated in the tri, which makes her especially qualified when it comes to catering to the needs of athletes. “We have flexible check-in/check-out, covered secure bike parking, in-room massage, a very early pre-race high-carb breakfast buffet, and a full breakfast upon the athlete’s return,” noted Kerri. She also makes a mean granola cup, available before or after the race, and shares that recipe here which she adapted from one found on Pinterest.
Winning Breakfast Granola Cups
Yields: 12 regular size cups or 25 mini cups
4 T. butter
¼ C. honey
¼ C. molasses
3 T. brown sugar
½ t. cinnamon
½ t. ginger
¼ t. ground cloves
¼ t. salt
1 t. vanilla
2 c. Old Fashion Oats (not Quick Cook)
½ cup wheat germ
¼ cup flax seed
¼ c. sliced almonds
¼ c. dried cranberries or mixed dried berries
Filling: Greek yogurt and berries of choice, garnished with a mint leaf.
In saucepan, add butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt. Heat until combined. Remove from heat and stir in the vanilla. In a separate bowl mix together the oats, wheat germ, flax seed, almonds, and cranberries. Pour the liquid over the dry ingredients and stir until completely coated. Place the mixture into the refrigerator for about 30 minutes to cool. When ready to bake, grease muffin tin and fill each opening about 2/3 full. Using your fingers, press into the center of the hole and then work your way around the edges to form a bowl. Place the bowls into a 325 degree oven. Cook 15-17 for regular size and 10-12 for the mini. Let cool completely before removing from the tin. Store in airtight container. When ready to eat, pull out and fill with Greek yogurt. Top with berries of choice and garnish with a mint leaf.