RYE GRANOLA WITH BLACKBERRY COMPOTE

Why not try switching up your granola with this rye version? It’s a great standby for impromptu gatherings and can be used with other fruit, such as cooked apple or sliced fresh citrus like clementines, or just as a little snack on its own.

MAKES 1 LARGE JAR

FOR THE GRANOLA: 50g coconut oil

100ml maple syrup 100g rolled oats

200g rye flakes

50g each of almonds, pecans, pumpkin seeds and coconut flakes 1 large egg white 100g dried sour cherries, roughly chopped

FOR THE COMPOTE: 250g frozen blackberries 50g golden caster sugar Pinch of cinnamon

2 bay leaves

TO SERVE Skyr or other thick yogurt

1 First make the compote. Put all the ingredients in a small pan along with a splash of water and bring to the boil. Lower the heat and simmer for about 20 mins until the berries have broken down and most of the liquid has evaporated. Allow to cool completely, then discard the bay leaves and refrigerate.

2 To make the granola, preheat the oven to 160C/gas 3 and line two large baking trays with baking parchment. Melt the coconut oil and syrup together in a small pan until just liquid then remove from the heat. Tip the oats, rye flakes, nuts, seeds and coconut flakes into a large bowl and pour over the oil and maple syrup. Stir to mix together and coat the dry ingredients completely.

3 Whisk the egg white with a fork until really frothy, then stir it into the granola mixture along with the dried cherries. Arrange evenly over the baking trays and bake for 30 mins, stirring well halfway through, until golden and crunchy. Allow to cool completely before transferring to an airtight jar or container.

4 Put a good dollop of Skyr into bowls and top with a handful of the granola. Serve with the compote. The granola will keep for a few weeks. The compote will be good for up to four days in the fridge.