Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

Apple-Cinnamon Granola The secrets to this recipe are the soaked oat groats and the hemp milk. Soaking the oat groats (the whole-grain form of oats) promotes the release of enzymes that aid digestion. Hemp seeds are high in omega-3 fatty acids, and hemp milk creates a creamy, light accompaniment to the crunchy granola. It’s perfect for before or after a morning workout or race. 1–2 teaspoons coconut oil 4 cups raw oat groats, soaked in water for 6 to 8 hours or overnight, then drained 1 apple, cored and sliced ½ cup dried coconut flakes 2 teaspoons ground cinnamon 2 tablespoons maple syrup or 1 tablespoon agave nectar 1 teaspoon vanilla extract ½ teaspoon sea salt ½ cup raw almonds, chopped ½ cup pumpkin seeds, chopped ⅔ cup raisins Preheat the oven to 250°F. Grease two baking sheets with the oil. Process the oats, apple, coconut, cinnamon, sweetener, vanilla, and salt in a food processor for 30 seconds. Scrape sides, process for another 30 seconds, and repeat one more time. Transfer the mixture to a large mixing bowl and combine with the almonds, pumpkin seeds, and raisins. Mix thoroughly with a spoon. Spread the mixture in a thin layer on the prepared baking sheets. Bake for 2 to 4 hours, turning the granola over a few times with a spatula, until dried and crisp. You can set the oven temperature higher and reduce the baking time, but be sure to check frequently to avoid burning. Cool and stir in the raisins. Serve w...