Granola really does make everything good. Woken up on the wrong side of bed? Hair looking like an unkempt birds' nest? Made redundant? Flight cancelled? Caught a cold? Tyres deflated? Legs amputated? Dumped? Sacked? Anaemic? Unfit? Morose? Wayward? Woebegone?
Now, I'm not saying a bowl of granola is going to FIX these things. But it's not going to make anything worse, is it? And - if you're lucky - when you sink your spoon down through the crunchy, golden, ever-so-slightly-maple-syrup-sweetened coconut shards, and dip into the creamy layer of porridge/yoghurt/panna cotta/chocolate mousse underneath, the world might just pause for a brief moment. Take a breath. Crunch your oats.
And maybe you're missing a couple of particularly useful limbs, or your house has flooded, or it's looking increasingly likely that you've contracted rabies (again). BUT, you also have granola. And let's face it - that's what really matters.
P.S. Did I mention it's vegan?!
1 cup rolled oats
1 cup cashew nuts, roughly chopped
1/4 cup hazelnuts, roughly chopped
1/4 cup sunflower seeds
1 cup coconut flakes
1 cup coconut shards
A pinch of salt
2 tbsp tahini
3 tbsp maple syrup
2 tbsp olive oil
Put your oats, cashews, hazelnuts, sunflower seeds, coconut flakes and coconut shards in a big bowl, along with a pinch of salt. Stir until thoroughly combined
In a small bowl, whisk the tahini, maple syrup and olive oil, until they form a smooth mixture
Pour your tahini-maple-olive-oil mixture on top of the oats, nuts and coconut shards. Stir with a wooden spoon until all the dry ingredients have been coated with the tahini-maple mixture.
Spread your granola mix thinly on two oven trays. Roast at about 180˚C for 10-20 minutes (you'll know they're done when the granola has gone crispy and is a delicious golden brown colour.
Store in a big jar in the fridge. It keeps for ages and tastes good on EVERYTHING! Serve on top of fruit and yoghurt, ice-cream, porridge, or anything else that tastes your fancy