freezer friendly

Granola On The Go

These little munchies of nutrients are an on-the-go way to carry your beloved food. You can also make these in regular-sized muffin cups for a more substantial postworkout nosh or a take-and-go breakfast option. Just increase cooking time by about 5 minutes.

INGREDIENTS:

  • 1½ cups quick-cook oats

  • 1/3 cup wheat germ

  • ½ cup chopped pecans or almonds

  • ¼ cup hemp seeds

  • ½ cup dried cranberries

  • ½ cup chopped dried apricots

  • 1/3 cup unsweetened shredded coconut

  • ½ teaspoon cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon salt

  • 1 large egg

  • ½ cup honey or brown rice syrup

  • ¼ cup melted coconut oil

PREPERATION:

  1. Preheat oven to 350°F. In a large bowl, stir together oats, wheat germ, pecans or almonds, hemp seeds, cranberries, apricots, coconut, cinnamon, ginger, and salt. In a separate bowl, lightly beat egg and stir in honey or brown rice syrup and oil. Add wet ingredients to dry and mix until everything is moist.

  2. Divide mixture among 24 greased or paper-lined mini-muffin cups and make sure to pack it down tightly to help hold everything together. Bake for 15 minutes, or until the edges begin to brown. Let cool several minutes before unmolding. Chill in the refrigerator for up to 1 week and transport in a small zip-top bag.

  3. Use oats labeled “gluten-free” or replace oats with quinoa flakes, barley flakes, or spelt flakes + Use almond flour or ground flaxseed instead of wheat germ + Stir in sunflower seeds instead of hemp seeds + Swap out cranberries for dried cherries, chopped dried pineapple, or goji berries. (Note: Serves 12)

Orange Crush Power Bites

These portable snacks are easy to make and their smart nutrient mix will prevent the spike-and-crash in blood sugar that often comes with prefab carbs like sports drinks and gels.

Ingredients:

  • 1 large carrot, peeled and roughly chopped

  • ½ cup pecans

  • ½ cup walnuts

  • 1 cup dried apricots

  • Zest of 1 medium orange

  • 2 teaspoons minced fresh ginger

  • ½ teaspoon cinnamon

  • ¼ teaspoon nutmeg

  • ¼ teaspoon ground cloves

  • 1/8 teaspoon salt

  • 1/3 cup unsweetened shredded coconut

Preperation:

  1. Place carrot, pecans, and walnuts in a food processor and pulse until pulverized. Add apricots, orange zest, ginger, cinnamon, nutmeg, cloves, and salt and blend until mixture sticks together when pressed between your fingers.

  2. Roll mixture between your hands into 1-inch balls. You should have about 16 balls. Place coconut on a plate and roll balls in the coconut, pressing down gently to adhere. Chill in an airtight container for up to 1 week.

  3. Use almonds instead of pecans + Swap out orange zest for lemon zest + Replace coconut with hemp seeds or sesame seeds. (Note: Serves 8)