Sometimes recipes aren’t planned and they tend to make some of the best food. It was Sunday morning and like the crazy blogger/food writer I am, I was making ice lollies at 8am. I had some rhubarb left over and I can’t throw it away so we decided that it would make a great compote. I then declared that it’s not really a Sunday unless you have some form of breakfast food way past breakfast time. We had a portion of this after our lunch and it went down a treat.
I can take much credit for the recipe actually. My husband baked the granola. I just assembled it all. Luckily, because we are married, I am allowed to steal his recipes. I’m pretty sure we had that written into our vows! It was just too good not to photograph and share with the world. We only made up a small portion and it lasted a few days so this would be the ideal thing to make up in advance for the week and you got an easy peeasy breakfast without even putting in too much effort. Which just so happens to my breakfast style.
Treacle Granola with Rhubarb Compote & Yogurt
– Serves 4 –
100g plain flour
150g porridge oats
100g unsalted butter
1 tbsp of black treacle
1 tbsp of honey
250g rhubarb (fresh or tinned)
50ml cloudy apple juice
yogurt to serve, we use coconut Greek style yogurt
– Pre-heat the oven to 190ºC/Gas 5.
– Line a baking tray with baking paper.
– In a large bowl add the flour and cubed butter.
– Rub together the ingredients to make “clumps” of the mixture.
– Add in the oats, treacle and honey and stir until combined.
– Pour onto a baking tray and pack in tightly.
– Bake for 10 – 15 minutes until golden brown.
– Leave to cool and break into chunks.
– Blend together the rhubarb and apple juice. (If you are using fresh rhubarb, cook first. If using tinned make sure you have drained the liquid off.)
– Set aside.
– Place the granola into a bowl and top with yogurt, swirl through the rhubarb compote.
TIP: The granola will keep for around a week in an airtight container. The compote will keep for 3 days covered in the fridge.