Pecan and coconut granola with roasted rhubarb and blackcurrants

Print Recipe

450g jumbo rolled oats


120g quinoa flakes


4 tbsp black sesame seeds


370g honey


110ml sunflower oil


1 tsp vanilla essence


Salt 90g flaked dried coconut (coconut chips)


150g pecan halves, roughly chopped


720g Greek yoghurt, to serve


For the fruit


450g rhubarb, trimmed and cut into 4cm-long pieces


3.5cm piece fresh ginger, peeled and finely grated


Shaved strips of 1 small orange


100g caster sugar


350g blackcurrant (frozen and defrosted is fine, if need be)

Method

Heat the oven to 140C/285F/gas mark 1. Mix the oats, quinoa and sesame seeds in a bowl.

Put the honey, oil and vanilla in a saucepan, add three tablespoons of water and a half-teaspoon of salt, and warm gently, stirring, until the honey dissolves. Pour over the oat mix, then stir with a wooden spoon and spread out in a thin layer over two large oven trays lined with greaseproof paper. Bake for 25 minutes, until light-golden, stir in the coconut and pecans, and bake for 15 minutes more. Don’t worry if it seems slightly soft at this point: the granola goes crunchy as it cools. Set aside to cool, then serve as below (or store in an airtight container).

For the fruit, turn the oven to 180C/350F/gas mark 4. Mix the rhubarb, ginger, orange peel, sugar and 60ml cold water in a large bowl, then spread out on a large oven tray lined with baking paper. Roast for 15 minutes, until the rhubarb starts to soften. Gently stir in the blackcurrants, and cook for another eight minutes, just until they are starting to burst. Take out the tray and leave to cool for 10 minutes.

To serve, divide the yoghurt between six bowls. Spoon about 60g granola on each portion, followed by some of the fruit and the juices.

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