Seedy granola bowls with pink rhubarb

Homemade granola tastes so much better than the commercial varieties, and it’s healthier, too. We’ve served ours with tender pink rhubarb but anything goes – fresh or stewed fruit, yoghurt or plain milk. The combination of sunflower and pumpkin seeds adds substantial protein to an otherwise carbohydrate-rich breakfast cereal, providing longerlasting energy without any spikes in blood-sugar levels.

Serves: 4 Prep: 15 minutes Cook: 35 minutes Ingredients

450g young pink rhubarb stems, trimmed Grated zest and juice of 1 large orange 3tbsp soft brown or Demerara sugar 1 vanilla pod 4tbsp Greek yoghurt Milk to taste

Seedy granola:

2tbsp coconut oil 2tbsp honey or maple syrup 125g rolled or porridge oats 2tbsp roughly chopped hazelnuts 2tbsp flaked almonds 25g sunflower seeds 25g pumpkin seeds 1tbsp hemp seeds A pinch of ground cinnamon

Method

1Preheat

the oven to 170°C. Heat the coconut oil and honey or maple syrup in a saucepan over a low heat until the coconut oil melts. 2Add

the oats, nuts, seeds and cinnamon and mix well until everything is coated. Remove from the heat. 3Pour

the granola mixture over a large baking sheet and spread it out evenly. Bake in the preheated oven for 25-30 minutes, stirring once or twice, until the granola is golden brown, crisp and toasted. Remove and leave to cool. 4While

the granola is cooking, prepare the rhubarb. Cut the stems into 2.5cm pieces and arrange them in a single layer in a roasting pan. Sprinkle evenly with the grated orange zest and juice plus the brown sugar. 5Slice

the vanilla pod lengthways into halves and scrape out the seeds. Add both the empty vanilla pod and the seeds to the rhubarb. Cover the rhubarb with a sheet of tin foil and bake in the oven for about 20 minutes until tender but not mushy – it should hold its shape. Remove and set aside to cool. Discard the vanilla pod. 6Spoon

the granola into four glass bowls or jars, add a spoonful of yoghurt and top with the cool rhubarb. Add milk if you wish.

Try this

Sweeten the granola by adding dried cranberries, cherries, blueberries, sultanas or diced soft ready-toeat dried apricots.