If you’ll excuse me, i’ll be lying on the tiles in my apartment covered in Baskin Robbins Chocolate Peanut Butter ice cream waiting for my nails to dry, feeling utter dessert bliss because i’ve peaked in complete life decision making.
That was last night.
Now I just feel like a lump of lard and can see where i’ve shmudged my nails. Thanks be to granola for making me feel like an adult again.
ginger, coconut & almond granola
4 cups oats
1 cup flaked almonds
1 cup desiccated coconut
1/2 cup finely chopped crystallised ginger
1-2tsp ground ginger – your call on the intensity
2tbs each of chia, pumpkin & sunflower seeds
1/2 cup coconut oil
1/4 cup honey
Turn your oven on to 170 and line a large baking tray.
Combine the oats, almonds, coconut, crystallised ginger, ground ginger, chia, pumpkin and sunflower seeds in a large bowl.
Microwave the coconut oil and honey in a cup for 15 seconds then pour over the oat mixture. Stir through really well, making sure every little oat is coated then transfer to your baking tray.
Spread out evenly then bake for 10 minutes. Remove from the oven, stir around, then bake for another 10 minutes. Depending on your oven, you may want to stir it once more and cook for a further 5 minutes, just to ensure it’s evenly toasted. Leave on your counter to cool completely before keeping in an airtight container for 2 weeks.