Breakfast is one of the most important meals of the day. I know we live in a busy world and it’s easy to get in a routine of grabbing a coffee and a muffin. But did you know the average American eats breakfast at 9:30am? That’s a little late for your body to start your day. Breakfast should be a filling meal that fuels you for the day ahead.
Some people have trouble eating breakfast because they have a hard time figuring out what to eat. This Rhubarb Nutty Granola recipe is a delicious and healthy breakfast recipe with slow release energy that you can add to your morning routine.
Getting a good start to the day with a healthy breakfast like this nutty granola receipe, can make all the difference, giving you the right boost to stay on track for the rest of the day.
I love granola. There’s something so comforting about the combination of oats, nuts, and fruit. It is a recipe that I’ve created many times to satisfy our breakfast cravings. Rhubarb is one of my favorite ingredients to use in this recipe because of its tartness. The sweetness of the maple syrup balances out the tartness. The rhubarb and oranges add the perfect refreshing and revitalising fruity flavour to the granola.
Rhubarb is one of those fruits that doesn’t always get enough love. It’s awkward-looking (it’s like a stick with leaves on it), and it’s not quite tart like a strawberry, nor as sweet as a cherry. But, if you can get past all that, there’s something perfect about rhubarb. It’s sour, but not overwhelmingly so. It’s tart, but not too sour. It’s just right. Personally, I have a major soft spot for Rhubarb! Once you find the right rhubarb recipes, it is one of the most delicious fruits.
How to Make Rhubarb Granola
- Preparation time:15 minutes
- Cooking time:40 minutes
- Total time:55 minutes
Serves: 8 – 10
50g coconut oil
50g pure maple syrup
1 tsp ground cinnamon
1 tsp ground ginger
200g LOVE Life Gluten-free Porridge Oats
75g pumpkin seeds
75g sunflower seeds
75g pecan nuts, roughly chopped
For the rhubarb
6 tbsp light brown soft sugar
1 vanilla pod
1 Preheat the oven to 170°C, gas mark 3. Place the coconut oil and maple syrup in a small saucepan and warm over a medium heat until melted.
2 Place the spices, oats, seeds and nuts into a large mixing bowl and pour over the maple mixture. Mix well to coat.
3 Pour onto a large baking tray and cook for 40 minutes, stirring occasionally, until golden and toasted. Remove from the oven and leave to cool completely.
4 Meanwhile, cut the rhubarb into 3cm pieces and place in 1–2 large roasting tins so that they sit in a single layer. Finely grate over the zest from the oranges, then squeeze over their juice and sprinkle with the sugar. Halve the vanilla pod lengthways and scrape out the seeds, then stir them and the pod into the rhubarb. Cover with foil and roast in the oven with the granola for 35 minutes, until tender. Remove from the oven, spoon into a bowl and leave to cool. Serve the rhubarb scattered with the granola. Great with coconut yogurt.
For another Rhubarb breakfast option, try this Danish Rhubarb Porridge recipe.
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