Granola Makes Everything Good Again
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