And so my love for granola continues to grow. This might be the second granola recipe on my site but I can see many, many more happening in the future.
I am so happy to have cooked my first batch of rhubarb this year! It felt pretty special; all that gorgeous colour, the smell of ginger all over my hands and some Fleetwood Mac playing very loudly in the background (obviously I was simultaneously cooking and doing my best Stevie Nicks impersonation). The sun was shining in through the open windows and everything felt golden. I have noticed that I mention the weather in almost every post but I think that there is a very direct link as to why. Something that I truly believe is that our external environment influences our internal environment; this can mean many things. Weather is something that I always feel like I have had a strong connection with (I know this might sound a bit woo woo). The other day the sky was filled with heavy grey clouds that were clearly carrying an abundance of rain. From the moment I woke up I had a dull headache that was building and building as the day went on. Then the rain came and the release I felt was incredible. This is something that has always happened to me, as it does with my mum. It might not be pleasant but I love the connection with nature I feel on a daily basis.
When it comes to the external/internal influence I think there is a lot to say and that everyone has their own experience of it. I do think it’s pretty common to say that sunshine makes us crave bright, sharp and fresh flavours when it comes to food. This is where the rhubarb and raspberry came in. I already had some rhubarb in the fridge but felt the need to pair it with some raspberries so ran out to get some to make something as pink as possible.
I added some ginger to even out the sharpness along with some coconut sugar which has the loveliest, caramel taste. The granola is something that I have been making for a while but pairs perfectly with the compote and has a gorgeous colour from the added turmeric.
I served the compote and granola with coconut yoghurt but I think there could be lots of variations. Warm oats topped with compote and a sprinkling of granola would make for a great breakfast, having almond milk instead of the coconut yoghurt would be lighter, you could even make a good fruit crumble using the granola as a topping. Go wild!
Golden Granola with Rhubarb & Raspberry Compote
For the Compote
3 cups rhubarb, chopped and rinsed
1 1/4 cup raspberries, rinsed
1 inch ginger, finely grated
1 tbsp lemon juice
1 tbsp coconut sugar
1/2 tbsp cornflour
In a saucepan on a low heat add the rhubarb, ginger, lemon juice, sugar and cornflour. Cook for roughly 10-15 minutes, stirring occasionally as it cooks (until the rhubarb has began to break down). Add the raspberries to the mixture. Gently fold these in, be careful not to stir too much. Let cook for a further 5 minutes.
For the Granola
3 cups oats
1/4 cup chia seeds
1/4 cup desiccated coconut
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup cacao nibs
1/4 cup coconut sugar
1/2 cup coconut oil, as a liquid
1 tbsp coconut butter
1 tsp ground cinnamon
1/2 tsp ground turmeric
1/2 tsp ground ginger
1 1/1 tbsp maple syrup
Pre-heat your oven to 180C and line a baking tray with baking paper. In a mixing bowl add all of the dry ingredients (apart from the coconut sugar) and stir together. In a small pan on a low heat melt and mix together the coconut oil, coconut butter, maple syrup and coconut sugar, stirring until everything is incorporated and smooth. Pour the coconut mixture into the mixing bowl and stir well until it is combined and everything is evenly coated.
Transfer the mixture out onto the baking tray and spread it out. Using either your hands or the back of a spoon, press the mixture down firmly so that it is even and tightly compact on the tray. Bake for 20 minutes (until it is just turning golden and crispy). Let cool completely before breaking up into chunks.