No-Bake Granola Cakes

Back to the grind! If you weren’t around yesterday, be sure to check out my post on becoming a “duathlete“! Yep, I finished. Just barely, but I did it!

I mentioned in my post yesterday that I probably wasn’t properly fueled at breakfast. Furthermore, I should’ve planned ahead and brought a snack for the second transition period, or better yet, to have had on my bike. Rookie mistakes.

When I got home, I remembered I had one of these delicious no-bake granola cakes left. I actually made these at the very end of April, and they’re just as good now as they were then (except now they’re gone!)! Just be sure to keep them in the fridge. Not only are these delicious, but they’re a great choice for pre and post workout fuel, or even to eat during. These are about 4 bites a piece, sweet and tasty, and most importantly, don’t sit heavy in your stomach.

Perfect for athletes, kids, and just to have on-hand as a quick, filling, nutritious and delicious snack or breakfast item! Mmm!

[print_this]

No-Bake Granola Cakes adapted from Healthful Pursuit

1/2 cup smooth almond butter
3 Tbsp maple syrup
2 tsp pure vanilla extract
3 Tbsp coconut oil
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup almonds, chopped
1/4 cup walnuts, chopped
1/4 cup sunflower seeds
1/3 cup old fashioned oats
1/4 cup ground flax seed
1/2 tsp ground cinnamon
pinch nutmeg
2 Tbsp unsweetened coconut, shredded

Directions:

Combine almond butter, maple syrup, vanilla, and coconut oil in a small sauce pan. Heat on medium low and simmer for 5 minutes, or until combined, stirring every minute or so.

Meanwhile, combine remaining ingredients (except coconut) in a large bowl.

Pour heated almond butter mixture into nuts and seeds bowl, and stir until all pieces are coated.

Spoon mixture into large muffin liners or muffin tin, pressing down firmly on each one and flattening the tops.

Sprinkle with coconut and place in the freezer for 30 minutes to firm up. Keep refrigerated so they don’t get gooey. Yield: 12 cakes.

Nutrition Information (per cake): 170 calories; 13.7 g. fat; 0 mg. cholesterol; 60 mg. sodium; 10.7 g. carbohydrate; 1.8 g. fiber; 3.4 g. protein

Result: These are soooo good! They don’t stay together well once coming to room temperature, so eat them directly from the fridge. They came together in 10 minutes and are the perfect snack or breakfast, packed with heart-healthy mono and polyunsaturated fats! Omega-3’s, too! Enjoy!

[/print_this]

I slept like a BABY last night…not too surprising. Hockey went well and I’m sure the 2 beers afterwards with the guys helped me snooze, too….not that I needed it! And today I’m sore, but it’s not debilitating at all…I can just tell I did a lot yesterday!

Let’s start your Monday with a smile. Not to brag (okay, maybe a little!), but isn’t the cutest face??

Question: What’s your favorite snack lately?

P.S. The race website was updated with times late yesterday. My finish time was 2:11:48 and my first mile splits were 9:35 min/mile, my bike was 14 mph (no idea if this is good or not…but the top finishers all ran >20 mph and the average was about 16-17 mph), and my 5K pace was 12:08 min/mile – better than I thought! 😀

Have a super week!