What a week. I think I’m still adjusting to working three projects simultaneously, one of which takes me to an office deep in New Jersey for three days a week. Work, coupled with long-overdue get togethers with friends, fighting with USPS over a package that decided to take a cross-country sojourn, trying to keep some sort of semblance of a workout schedule while remembering that apple cake is not a lunch solution, made having “me” time nearly impossible. When I started this freelance life two years ago, I promised myself that I would never sacrifice necessary recharge time–my health and time alone would never be sacrificed. I’m an introvert, which means that although I like people, I don’t like being around them ALL THE TIME. Sometimes, I simply crave my own company.
Come 5pm tonight, I plan on holing up in my apartment with my DVDs, snacks, this granola (!!!), and cat until Monday. You can’t even begin to understand the joys of being completely and utterly alone.
INGREDIENTS: Recipe from Vibrant Food
3 cups oats
1 cup raw almonds (I used pecans, as I didn’t have almonds on hand)
1/2 cup raw pistachios
1/2 cup pumpkin seeds
1 cup unsweetened coconut flakes
1 tsp ground cinnamon
1/2 tsp ground ginger
3/4 teaspoon salt
3/4 cup maple syrup
1/4 cup extra virgin olive oil
1 tsp vanilla extract
3/4 cup dried cherries
1/2 cup chopped crystallised ginger
Preheat the oven to 300F/170C and line a baking tray with parchment paper.
In a large bowl, mix together the oats, nuts, pumpkin seeds, ginger, cinnamon and salt. In a separate bowl, whisk the maple syrup, olive oil and vanilla. Add the wet ingredients to the dry, and mix thoroughly until all the dry ingredients are sticky. Spread the mixture out over the baking tray and bake for 30 – 40 minutes, stirring every 10 minutes or so, until the granola is toasty-brown.
Remove from the oven, add the cherries and crystallised ginger and then pat down with the back of a wooden spoon to encourage clumping. Leave to cool before transferring to an airtight container to store.