I had my most frequently reoccurring dream last night. It’s the one where I’m back in college and I cannot find my class schedule anywhere. Students are racing by me with their books in hand, chatting and laughing without a care in the world, and I am panicked and near tears, not knowing where I’m supposed to be.
The campus is always different, the random people that make cameos change almost every time, and the reason I can’t find my schedule is never the same. But that feeling of unpreparedness I know all to well.
Obviously I have issues of feeling like I don’t have my ish together, which totally makes sense for a number of reasons. Firstly, I am one of those awful people who is always late. I know. I’M SORRY! I mean, it’s usually no more than 5 minutes, but still, it’s terrible. I’m also a complete procrastinator and put everything off until the very last second. I’m also a grade A bullshitter and am pretty good at coming up with things that sound good enough to get me by when needed, but almost never know for sure that what I just said made sense. (I think most “writers” probably have this lovely trait, one that I graciously attribute my many years of performance in English class.)
So this is why I love this recipe: I pretty much never remember to eat breakfast since I’m always a whirlwind of coats and purses and coffee mugs and keys in the morning (see above). I usually keep granola bars in my desk, but am always running out and left with a loquacious stomach in the morning. So naturally, I’m drawn to things I can whip up on the weekends and use to keep myself satiated for a least a few days the following week. Enter this lovely granola.
Just sweet enough that it feels like I’m treating myself, delightful atop a yogurt (if I remember it) and hearty enough to eat on its own. It also fits nicely in your purse so that you’re always prepared.
Cranberry Almond Coconut Granola
cook/prep time: 40 minutes
2 cups rolled oats (I used gluten free, but it’s your call)
1/4 cup chopped almonds
1/4 cup shredded coconut
3 T coconut oil
1/4 cup maple syrup
1/4 tsp cinnamon
2 T chia seeds
Pinch of sugar on top if you like a little added sweetness
1/4 cup dried cranberries
Directions: Preheat your oven to 325. In a bowl, combine oats, almonds, coconut, chia seeds and cinnamon. Melt coconut oil and stir in maple syrup, then drizzle over the oat mixture and toss until combined. Spread out evenly on a baking sheet and sprinke with salt. Bake for about 15 minutes, stir, (sprinkle with sugar here if you want to) and bake for another 10-15, or until golden brown. Allow to cool and add cranberries.
Believe it or not, this is the first time I ever made my own granola. I’ve always just relied on store-bought, but frankly it’s pretty expensive and the choices are kind of limited, especially if you are trying to keep the gluten out of it. Either way, I’m totally hooked now and excited to try some new combos. Hopefully tonight I can dream of some of them and not wake up in a cold sweat wondering if I packed the right books for Chem lab.
Am I the only person who has this weirdo nightmare?