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Best Ever Granola

Best Ever Granola

There’s a granola movement happening in our family nowadays – we can’t get enough of it. It started innocently enough. I had been wanting to try the granola recipe from Daniel Humm’s Eleven Madison restaurant ever since I saw an interview where he said that he loved to run every morning and made his own granola. He thought it was a great idea to give a jar of granola to each person who dined at his restaurant. Apparently, his granola is legendary. I think… mine is better. I know it’s a big and bold statement but the beauty of this recipe is that you can adapt it to your taste.

The way I look at it, the basic recipe is made up of rolled oats, brown sugar, maple syrup and olive oil – from there you’re free to add whatever else you like. The original recipe calls for pepitas and dried sour cherries. I substituted macadamias and dried blueberries instead. My husband prefers his with almonds and pecans. My sister adds dried mangoes… See? I told you there was a granola movement in the family! Everyone has their own recipe which they claim is the best version. We can’t agree on which version is best. We can’t even agree on when and how to eat it. I like it for breakfast with milk. My sister likes it as a snack with yogurt. Her husband takes his with skim milk and my husband treats it more like a snack.

I’m sure as a family which version, when to eat it and what to eat the granola with will be one of those things that we will never come to terms with. But I’d still encourage you to try this recipe (or a version of it) and share it with your families as well.

Best Ever Granola

Best Ever Granola

Best Ever Granola

Adapted from Daniel Humm, Eleven Madison

  • 2 1/2 cups rolled oats
  • 1 cup dried coconut chips (or dried shredded coconut)
  • 1 cup raw macadamias
  • 1 cup pistachios
  • 1/2 cup brown sugar
  • 1/3 cup maple syrup
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon salt
  • 3/4 cup dried blueberries
  • Note: For the macadamias and pistachios – feel free to substitute nuts of your choice (i.e. almonds, pecans, pepitas etc)
  • Note: For the dried blueberries – feel free to substitute dried fruit of your choice
  1. Mix the rolled oats, coconut chips and nuts in a large bowl.
  2. In a saucepan, heat the brown sugar, maple syrup and olive oil until the sugar has melted, around 2 to 3 minutes.
  3. Remove the brown sugar/maple syrup from the heat and add the salt. Pour this over the rolled oats mixture and mix until well combined.
  4. Line a baking sheet with parchment paper and spread the granola over it. Bake in a pre-heated 150c oven for 30 to 40 minutes until golden and the mixture has dried. Stir the granola once or twice while baking.
  5. When done baking, add the dried blueberries. Allow to cool and store.

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Color Run Salad

Two months ago my husband and I decided to go for a run in a park a few minutes away from the house. I still remember that morning as if it was just yesterday. I took my GPS watch so that we could measure the distance we would go. The area was really more of an oval but truth be told, I wasn’t able to measure the entire distance as we stopped around half way through. My husband was out of breath – after 190 meters. The next day we ran the entire oval then walked another round. Little by little we would progress around the oval until one day we could do three or four rounds without stopping or heaving for breath.

Sometime in mid-December we agreed that we would have a goal, and that was to run in the Color Run that would be held in the Sydney Olympic park in February. So off we trained, a few extra hundred meters at a time until we were running the five kilometers maybe three or four times a week.

My brother, who runs marathons as a pastime told us that “one day, running the five kilometers will come so easily that it will feel like nothing…” that day, was clearly not going to happen anytime soon. We would finish each run, muscles sore, sweating profusely and trying to catch our breath. There were days when we would feel like sleeping in but we would try to motivate each other with little quotes like “there will come a day when you will not be able to run… today is not one of them” or when it was rainy we would tell each other that “there was no such thing as bad weather, only inappropriate clothing”.

The Color Run is a five kilometer run loosely based on the Indian Holi festival. Everyone starts with a white T-shirt and each kilometer is associated with a designated color. As you run or walk (or dance) each kilometer, you are blitzed with color so that by the end of it, you look like some sort of colorful grunge art piece.

There is a reason that the Color Run is called the happiest five kilometers. The event itself was truly amazing. There were over 20,000 who participated and needless to say running through each color zone definitely made the run more fun. But what really inspired and motivated me was crossing the finish line with my husband. Here was someone who could barely run 200 meters just two months ago and was now finishing his first run. Something he never (ever) thought possible.

This salad was a recipe given to me by my Aunt Jenni. I am not sure what the origin of the salad was but I think one of her friends gave it to her. We used to call it the Qantas salad because someone said they used to serve this as part of the first class meals (I have never ridden first class so I can’t confirm). In any case, I’ve renamed it the Color Run Salad in honour of our first run together. It’s as tasty as it looks beautiful and it’s healthy too!

The Color Run Salad

  • 1/2 butternut pumpkin
  • 1 small sweet potato
  • 2 beetroots
  • 1 cup semi dried tomatoes
  • 2 cups spinach or rocket leaves
  • handful of pinenuts, toasted
  • 100 grams feta cheese
  • 1 teaspoon dried mixed herbs
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste
  1. Preheat the oven to 180c. Peel and cube the pumpkin, sweet potato and beetroot into cubes. Toss with the olive oil, mixed herbs and season with salt and pepper.
  2. Roast the vegetables in the oven for around 25 to 30 minutes or until cooked through. Remove from oven and allow to cool.
  3. To serve, combine the roast vegetables with the pinenuts, feta and spinach/rocket leaves.

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