Kastor’s Kitchen: Homemade Granola

  • By Mario Fraioli
  • Published Jul. 17, 2011
  • Updated Mar. 15, 2012 at 5:10 PM UTC

Serve your homemade granola over yogurt and fresh fruit for a well-balanced start to your day. Photo:

This piece first appeared in the June issue of Competitor Magazine.

Written by: Deena Kastor

Homemade granola is a great way to add whole grains and protein to your morning meal. Serve this over yogurt and fresh fruit for a well-balanced start to your day.

  • 2 cups barley flakes
  • 2 cups oats (you can use 4 cups of oats
    and omit barley, if needed)
  • 2 cups nuts and seeds, such as pepitas,
    sunflower, flax, slivered almonds
  • 1 cup shredded coconut
  • 1 heaping teaspoon cinnamon

• ¼ cup canola or nut oil

• ½ cup honey or agave nectar

• ¼ cup molasses

  • 1 teaspoon vanilla
  • Preheat oven to 325 degrees F. In a large bowl, combine the first five ingredients. In a small saucepan, warm oil, honey and molasses until incorporated. Add vanilla, stir and add to dry mix. Toss to coat evenly. Spread on baking sheet and bake for 30 minutes or until lightly browned. Mix every 10 minutes while in oven to ensure even baking. Let cool completely then store in airtight container. Makes 20 servings.

Nutritional info per serving: 243 calories, 10.1g fat, 1.9g saturated fat, 13.6mg sodium, 40g carbs, 6.3g fiber, 10g sugar, 5.4g protein.

To calculate the nutritional information of your own recipes, check out

FILED UNDER: Inside The Magazine / Kastor's Kitchen TAGS: /

Mario Fraioli

Mario Fraioli

Mario Fraioli is a senior editor at Competitor magazine. A cross-country All-American at Stonehill College in 2003, he now coaches the Prado Women's Racing Team in San Diego and was the men's marathon coach for Costa Rica's 2012 Olympic team. His first book, The Official Rock 'n' Roll Guide To Marathon & Half-Marathon Training (VeloPress, 2013) is available in bookstores, running shops and online.

Get our best running content delivered to your inbox

Subscribe to the FREE Competitor Running weekly newsletter