Homemade granola with yoghurt and stewed rhubarb

Homemade granola Easy Food
Serves 6
For the granola:
210g gluten-free rolled oats
80g almonds, chopped
60g chickpea flour
40g pumpkin seeds
30g sunflower seeds
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp salt
4 tbsp honey
60ml coconut oil, melted

For the stewed rhubarb:
1 rhubarb stalk, trimmed and cut into 1-inch pieces
1 tbsp honey
1 tsp lemon juice
½ tsp vanilla extract

To serve:
500g dairy yoghurt

  1. Preheat the oven to 150˚C/130˚C fan/gas mark 2 and line a baking tray with parchment paper.
  2. In a large bowl, stir together all the dry ingredients for the granola until thoroughly combined.
  3. In a small bowl, whisk together the honey and coconut oil. Fold this into the dry mixture using a wooden spoon until thoroughly combined.
  4. Transfer the granola to the prepared baking tray and use the back of your spoon to spread it out in an even layer.
  5. Bake for 40-45 minutes, turning the tray halfway through, until golden brown. Remove from the oven and allow to cool completely.
  6. Gently break up the granola into clumps and store in an airtight container at room temperature for up to two weeks.
  7. To make the stewed rhubarb, heat a small saucepan over medium-low heat and add the rhubarb, syrup, lemon juice and vanilla. Stir to combine and cook for 6-8 minutes until the rhubarb is tender. Remove from the heat and set aside.
  8. When ready to serve, spoon 80-90g yoghurt into a bowl. Add one-sixth each of the granola and stewed rhubarb.

Note: Soy/coconut yoghurt can be used as an alternative to dairy yoghurt, if you wish.

Per serving: 508kcals, 25.4g fat (10.6g saturated), 56.1g carbs, 22.6g sugars, 17g protein, 8.1g fibre, 0.26g sodium

Make a batch on Sunday evening and have a whole week’s worth of breakfasts ready and waiting.