A versatile recipe for a crunchy, homemade breakfast staple
The granola is delicious eaten with milk or yoghurt, but a spoonful of fruit compote is the icing on the cake.
For the granola:
50g unsalted butter or 4 tbsp of coconut oil
150g honey or maple syrup (or even, at a push, golden syrup)
300g rolled oats
150g raw nuts, such as cashews, almonds, hazelnuts or pistachios
100g seeds, such as pumpkin or sunflower
100g dried fruit, such as apricots or figs, roughly chopped
For the compote:
About 500g rhubarb, chopped into large chunks
Juice of 1 orange
75g light brown sugar (such as muscovado)
Preheat the oven to 150C. Add the butter and honey/syrup to a large saucepan (it’s a good idea to weigh the syrup directly into the pan set over the scales or you will have lots to wash up). Now heat until the butter has melted and then stir in your other ingredients until everything is well coated.
Pour the mixture onto 2 lined roasting trays and bake in the oven for about 30 mins. Stir a couple of times along the way so that the granola gets evenly and wonderfully toasty. Once golden, leave to cool and then store in an airtight container.
To make the rhubarb compote, Put all the ingredients together in a pan and simmer gently for about 5 mins until just soft. Remove about a third of the rhubarb pieces and then blend the remaining rhubarb and juices to make a thick compote.
Replace the rhubarb pieces, leave to cool and serve—you could eat the compote with ice cream, folded into a rhubarb fool or layer in a trifle, or freeze in old yoghurt pots for quick fix fruit smoothies when whizzed up with yoghurt.
Try adding a splash of rose water or vanilla extract to the honey and butter mixture, stirring in a good pinch of cinnamon or ginger into the oats for the last 5 mins of baking, or throwing raisins, toasted sesame seeds, dried cherries, cranberries or barberries or roasted coconut slices into the granola once it is ready.
Replace the orange and sugar in the compote with a couple of knobs of crystallised ginger and a few tbsp of the syrup.
Use this recipe to make other fruit compotes with raspberries, plums, apples or whatever is in season.
Recipe and image: Jenny Chandler