This has been my most favourite recipe to photograph and also to eat! It’s absolutely addictive and you won’t stop being able to eat the granola. Makes a great snack to tuck into alone! As always super simple to make. Makes a wonderful breakfast as well as a tasty pudding. Thumbs up from everyone here!
400g gluten free oats
2 tsp cinnamon
2 tsp ginger
1 tsp grated nutmeg
4 tbsp melted coconut oil
1 tbsp vanilla extract
120ml maple syrup
tiny pinch of salt (optional)
80g flaked almonds
80g coarsely chopped pecans
300g (about 5 stalks) rhubarb, washed and cut into chunks
750ml apple juice
Preheat the oven to 150c and line a baking tray with non stick parchment paper.
In a large mixing bowl, combine the oats, spices, salt (if using), melted coconut oil, vanilla extract and maple syrup and mix with a wooden spoon until combined. Leave the almonds and pecans out of the mixture and add later.
Spread the granola mixture on the prepared baking sheet and bake until crisp and golden, around 30 minutes. After 20 minutes add the almonds and pecans to the mixture, trying not to break the mixture up too much when you add them.
Whilst the granola is in the oven, prepare the poached fruit, by placing the rhubarb and apple juice in a pot over a low to medium heat and poach for around 10-15 minutes or until the rhubarb is soft and the juice is starting to thicken slightly. For the fruit to cook through evenly, ensure that the rhubarb is completely covered by the juice. Once done, remove from the heat and set aside.
Once the granola is done, let the pan cool on a rack until it is cool enough to handle by hand and break into clusters.
Serve with yogurt and the poached rhubarb or let the granola cool completely and store in an airtight container at room temperature. Rhubarb will keep in fridge for 3 days.
With thanks to Claire Morgan for her beautiful styling and propping.