Granola, and a good word


You know, 24-hours doesn’t begin to constitute what is in a day.

If we measured productivity by real smiles and tiny successes as input sources, our outputs would probably be greater. I’m always getting this hair-standing anxiousness when it gets to midday and I haven’t completed half the things I planned on doing in a day. It’s not for lack of trying.


Maybe accepting what we can do—and all we can do—is key to making the most of a day. Sometimes getting out of bed each day is a trial, and in overcoming that, you’re on your way to success. Maybe the moment we give up on our dreams in fear of those 24-hours is the only real failure.

Let’s not give up yet. Somewhere in us is the will to push further. For now, let’s work on unearthing that will. It’s got to add up to something in the end.


Cherry, Chocolate, and Pistachio Granola Clusters

vegan, gluten-free, soy-free, refined sugar-free, corn-free

1 cup puffed rice cereal
1 cup certified gluten-free oats
1/4 cup coconut or brown rice flour
1 cup unshelled pistachios
85g vegan, soy-free chocolate, roughly chopped
1/2 cup dried cherries
2 Tbsp chia seeds
1 tsp cinnamon
1/4 tsp sea salt
1/2 cup vegan liquid sweetener
1/4 cup almond or cashew butter
1/4 cup coconut oil, melted
1 tsp pure vanilla extract (gluten- and corn-free)

Preheat oven to 325 degrees. Line a baking sheet with parchment and set aside.

Mix all ingredients into a large mixing bowl and stir well to coat everything (careful not to squish the rice puffs). Scrape granola out onto prepared sheet and flatten into an even layer.

Pop in the oven for 20-25 minutes, or until browned. Cool granola completely on the pan (it will harden as it cools), then break it apart into clusters. Store in an airtight container.

Yield: ~4 cups granola


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