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Pecan and coconut granola with roasted rhubarb and blackcurrants

Crisp, golden pecan-coconut granola with a gentle crunch.
Warm roasted rhubarb and blackcurrants taste bright and tangy.
Scoop it with creamy Greek yoghurt for a cosy, zingy treat.

breakfast ⏱ 45 min 650 kcal / portion 110.0 g carbs / portion (estimated) vegetarian glutensesame 🔗 Original source

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Pecan and coconut granola with roasted rhubarb and blackcurrants
v3 · rb0e705f985 20260727Z1751 🔥 heat oven to 140°C 🌀 mix the dry oat base 🍳 warm honey, oil and vanilla until honey dissolves 🌀 stir honey syrup into oat mix and spread on trays 🔥 ⏱ 25 min bake until light-golden 🔥 ⏱ 15 min stir in coconut and pecans, bake more ⏳ ⏳ 30 min set aside to cool 🔥 heat oven to 180°C 🔪 mix rhubarb, ginger, orange peel, sugar and water 🔥 ⏱ 15 min roast until rhubarb starts to soften 🍳 ⏱ 8 min stir in blackcurrants, cook until starting to burst ⏳ ⏱ 10 min leave to cool divide yoghurt between six bowls spoon granola on each portion 🍽 top with the fruit and juices Granola 🎉 720 g greek yoghurt 350 g blackcurrant 60 g granola 450 g jumbo rolled oat 120 g quinoa flake 4 tbsp black sesame seed 370 g honey 110 ml sunflower oil 1 tsp vanilla essence salt to taste 90 g flaked dried coconut 150 g pecan half 450 g rhubarb 1 piece fresh ginger 1 piece orange 100 g caster sugar 60 ml water jumbo rolled oat, quinoa flake, black sesame seed honey, sunflower oil, vanilla essence, salt flaked dried coconut, pecan half blackcurrant granola
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Preparation steps

  1. heat oven to 140°C
  2. mix the dry oat base
  3. warm honey, oil and vanilla until honey dissolves
  4. stir honey syrup into oat mix and spread on trays
  5. bake 25 minutes until light-golden
  6. stir in coconut and pecans, bake 15 minutes more
  7. set aside to cool
  8. heat oven to 180°C
  9. mix rhubarb, ginger, orange peel, sugar and water
  10. roast 15 minutes until rhubarb starts to soften
  11. stir in blackcurrants, cook 8 minutes until starting to burst
  12. leave to cool 10 minutes
  13. divide yoghurt between six bowls
  14. spoon granola on each portion
  15. top with the fruit and juices

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