Pecan and coconut granola with roasted rhubarb and blackcurrants
The amount of fruit and yoghurt here is enough for six servings, but the granola mix itself makes about 1kg, so you'll have plenty for many breakfasts to come (it will keep for a couple of weeks in a container).
Ingredients
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.