Friday, 5 August 2011

Will Run For Chocolate Cranberry Ginger Granola

Today I was feeling a little "punchy" for no particular reason.  Alright, maybe it had something to do with the zucchini rash that I had from my fingertips to my elbows (because weeding zucchinis isn't unpleasant enough without a rash) or the terrible grammar that I couldn't help but overhear at the grocery store ("he had to putted out the fire") or the fact that little beast and big beast thought it would be fun to run in circles and jump on top of one another while I was in-between the two of them wrapped in their leashes (while being attacked by mosquitos).

Even though I was feeling a little less punchy by the end of the night I thought that some punchy granola was in order (why not make granola at 11:30 pm?). 

Chocolate Cranberry Ginger Granola
(8 servings)


2 C oats (preferably not quick cooking)
1 C rye flakes (spelt also works) 
1 T coconut oil 
1 T agave nectar (honey also works)
3 T cocoa
1/4 C cocoa nibs
1/4C dried cranberries (dried cherries or dried mango also works)
5-6 slices crystallized ginger
1/2 C unsweetened shredded coconut

In a small saucepan melt coconut oil and add agave nectar.  Stir until well combined.  In the meantime combine oats, rye flakes and cocoa.  Add coconut oil/agave mixture to oats.  Bake in oven at 350 F for approximately 15 minutes stirring once or twice.  While impatiently waiting for your oats to toast combine cocoa nibs, cranberries, shredded coconut and crystallized ginger.  Once your oats are toasted add cocoa nibs, cranberries, shredded coconut and crystallized ginger.  Allow to cool completely before placing in a large mason jar. 

* number of bugs harmed during the writing of this post 5-10!

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