breakfast + brunch/ gluten free/ some for now + some for later/ this is life/ vegan

Gingerbread Granola + space for the quiet times

gingerbread granola jar

I don’t know quite how it has been such a long time since I’ve been here. Life happened I suppose; mine and all the others around me. Busyness, in many ways – a week here and a week there, lots of little commitments which leads to time getting away from you. And then with the passing of time comes falling out of practise, feeling a bit rusty and hesitating just long enough to wonder if you can still do it, whatever it is that you do.

Thoughts of things other that what is on the daily timetable only seem to find space when I am doing something else with my body; things like watering the garden, or swimming some laps, or walking to school and back. The physical activity seems to unlock a little part of my brain, and allow it to wander.

These are the times when you get to delve a little deeper, and break away from the grip of whatever is coming up next in the never-ending list of things to do. They’re just moments, mere whispers, but they tell you that there is more out there, bigger things to ponder, and that this life can be as broad as you make it.

gingerbread granola sweetpea darlingheart bowlgingerbread granola sweetpea darlingheart bowl breakfast

When life gets busy you have to listen harder for those whispers for they so easily get swept away by the whirlpools of life, the comings and the goings, and the lists to keep track of. They live with a different rhythm, and need that little space to make themselves heard. Sure, the lists and the reminders are all louder and more urgent, but I’m not sure that this makes them more important, at least not at the expense of these deeper thoughts and dreams.

I find it hard to switch gears when life has been busy, and then all of a sudden not so much. Like when a project ends, or the anti-climax that can come after a birthday or holiday. It’s easier to feel lost without the momentum of something definitive to keep you going.

I guess it can take a while to remember how to be creative again, who it is that you really are and the direction you want for yourself. Perhaps we just need to know the value of the quiet times amongst the busyness; they help us know who we are, and all the amazing things we are capable of.

gingerbread granola sweetpea darlingheart bowl healthy gluten freeBreakfast can be that time to take a little moment. The first breath of many in the day. Hopefully a time of sanctuary, especially if things are going to be busy, or if you’ve got a lot to ponder. Make a pot of tea, pour yourself some granola and get ready to be you, today.


Gingerbread Granola

makes one large jar

6 cups rolled oats
3/4 cup hemp seeds
3/4 cup chia seeds
3 tablespoons ground cinnamon
2 heaped teaspoons ground ginger
1 teaspoon mixed spice
2 teaspoons vanilla powder
1 teaspoon licorice powder

1 1/2 tablespoons molasses
3/4 cup olive oil
1/4 cup maple syrup
1/2 cup nut butter

Preheat your oven to 110°C fan forced / 130°C / 250° F / Gas Mark 0.5.
Line two baking trays with baking paper and set aside.
In a large bowl mix together all the dry ingredients.
In a small bowl whisk together the wet ingredients until smooth.
Pour the wet ingredients in to the dry, and mix well.
Divide the mixture between the two baking trays and bake in the oven for 1 – 1 1/4 hours (or until golden and aromatic), stirring every 20 minutes or so to prevent burning around the edges.
Allow to cool on the trays before storing in an air-tight glass jar for up to a month.

Feel like a Berry and Almond Toasty Granola recipe? You can find it here!

Gingerbread Granola

Print Recipe
Serves: a large jar, breakfast for a few weeks Cooking Time: 1 - 1 1/4 hours

Ingredients

  • 6 cups rolled oats
  • 3/4 cup hemp seeds
  • 3/4 cup chia seeds
  • 3 tablespoons ground cinnamon
  • 2 heaped teaspoons ground ginger
  • 1 teaspoon mixed spice
  • 2 teaspoons vanilla powder
  • 1 teaspoon licorice powder
  • 1 1/2 tablespoons molasses
  • 3/4 cup olive oil
  • 1/4 cup maple syrup
  • 1/2 cup nut butter

Instructions

1

Preheat your oven to 110°C fan forced / 130°C / 250° F / Gas Mark 0.5.

2

Line two baking trays with baking paper and set aside.

3

In a large bowl mix together all the dry ingredients.

4

In a small bowl whisk together the wet ingredients until smooth.

5

Pour the wet ingredients in to the dry, and mix well.

6

Divide the mixture between the two baking trays and bake in the oven for 1 - 1 1/4 hours (or until golden and aromatic), stirring every 20 minutes or so to prevent burning around the edges.

7

Allow to cool on the trays before storing in an air-tight glass jar for up to a month.

Notes

• gluten free • vegan •

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