Intent on making 2017 your Best Year Ever? We can help with that, thanks to our 2017 Coach of the Month series. This April, ABT Principal Dancer Misty Copeland shares some tips from her just-released fitness and nutrition guide, Ballerina Body: Dancing and Eating Your Way to a Leaner, Stronger, and More Graceful You. In her third installment for the month—each one will be an excerpt from the book—she shares the recipe for her favorite go-to healthy snack: homemade granola.
What’s fun about having homemade granola around is all the things you can do with it! A quick breakfast for me would be a handful of granola over Greek yogurt. Or, for a sweet snack that gives you a burst of energy, you can try my granola and peanut butter mix. I started making this when I was about nineteen, and I prepare it often because it’s so simple and delicious.
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Line a bowl with two or three tablespoons of peanut butter, then pour a couple of handfuls of this granola on top. Drizzle in some honey if you want some extra sweetness, then mix it all together and dive in with a spoon. It’s like dipping into a bowl of fudge, but instead of a lot of sugar and fat, you’re getting a healthy, nutty dose of fiber and protein. A glass of almond milk on the side makes this treat complete.
Makes about 10 servings (10 cups)
- 3 cups rolled oats (not instant!)
- 3 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅓ cup honey
- ¼ cup extra-virgin olive oil
- 1 teaspoon vanilla extract
- ½ cup small-dice dried fruit
- ½ cup coarsely chopped raw or toasted nuts or seeds
- Preheat the oven to 300°F and arrange a rack in the middle.
- Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine.
- Combine the honey, oil, and vanilla in a small bowl and stir until blended. Pour the honey mixture over the oat mixture and blend until the oats are thoroughly coated.
- Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, 5 to 15 more minutes.
- Place the baking sheet on a wire rack and cool the granola to room temperature, about 20 minutes, stirring occasionally. The granola will harden as it cools.
- Mix the fruit and nuts or seeds into the granola.
You can store leftovers in an airtight container and keep it in your pantry for later.
Excerpted from the book Ballerina Body by Misty Copeland. Copyright ©2017 by Misty Copeland. Reprinted with permission of Grand Central Life & Style. All rights reserved.