Granola Makes Everything Good Again

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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?!


Ingredients

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

Method

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


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