In an ideal world, I wouldn’t get hangry or swear as much. In an ideal world, we would all be friends with Mariah Carey and not judge her inability towards most things and gossip magazines would be a thing of the past, like DVD rentals and tamagotchi’s. I’d have better hair and better eyebrows and my legs wouldn’t jiggle when I do jump squats. But all of this is just insanity. My over plucking in year ten ensured i’ll never have good eyebrows and my love for gossip magazines is my one treat at the hair dresser – no one take that away from me.
This little recipe is an ode to my newly (and lastly) engaged friend. The one who never judges and literally lights up at the thought of Nutella. Beb, I’ve made this one specifically packed with nuts so he can’t have any of it. All yours darling girl. Congratulations xo
Nutella & Peanut Butter Granola
Makes a lot!
4-5 handfuls of oats
4 handfuls of chopped nuts (I used brazil nuts and almonds)
1 handful pumpkin seeds
1 handful sunflower seeds
2tbs chia seeds
2tbs sesame seeds
Pinch of salt
2tbs peanut butter
2tbs honey – vegan’s use maple syrup
2tbs olive oil
Preheat your oven to 180 (depending on your oven, you may need to go a little stronger or lighter on the heat) and line a baking tray.
In a large bowl, combine all the dry ingredients then leave aside. In a microwave bowl, add the Nutella, peanut butter, honey and oil and microwave for 30 seconds then stir into a smooth paste. Pour over the oat mixture and stir until full combined.
Transfer the mixture to your baking tray and spread out evening before popping in the oven. Bake for 5-10 minutes or until the edges start to brown, then remove the tray from the oven, stir the mixture around and place back in the oven for a further 5. Remove when the granola is starting to brown then keep aside to crisp up and come to room temperature before keeping in an air tight container for up to 2 weeks.