I first tried granola with stewed rhubarb at the Bondi Markets and it was so delicious I had to try recreate my own!
Its so easy to whip together and all the nuts and seeds listed in the ingredients can easily be swapped with whatever you have handy in the kitchen press!
- 1 cup oats (Gluten Free is colic)
- 1 ½ cups quinoa
- 1 cup chopped walnuts
- ½ cup dried cranberries
- ½ cup dried figs, chopped
- 5 tbsp sunflower seeds
- ½ cup almond flakes
- 1 tbsp flaxseeds
- 1 tsp cinnamon
- 40ml coconut oil, melted
- 60ml maple syrup
- ½ tsp vanilla extract
- ¼ cup shredded coconut (optional)
- 3 stalks rhubard, chopped
- 2 tbsp maple syrup
- 2 tbsp water
- 1 orange, juiced
- 1 cm ginger, chopped finely
- Preheat the oven to 180 degrees.
- Line a baking tray with some baking paper
- Mix all the dry ingredients in a bowl
- Melt the coconut oil and mix with the maple syrup.
- Pour this mixture over the granola mix and mix together well
- Spread evenly on a baking tray and place in the oven for 20 minutes
- For the stewed rhubard, place the chopped rhubarb, maple syrup, chopped ginger and orange juice into a saucepan and bring to the boil
- Once boiling, turn down to a simmer and leave for 5-7 minutes
It stores really well too in an airtight container so if you make it during the week, it will last you for breakfast all week!
The stewed rhubarb takes 5 mins to make and lasts all week in the fridge too.
I usually top the granola with the stewed rhubarb and natural yoghurt but you could easily just have it on its own or with some almond milk to keep it dairy free.