Pecan and coconut granola with roasted rhubarb and blackcurrants

breakfast · ⏱ 45 min · 6 portions · 110.0 g carbs / portion · vegetarian · allergens: gluten, sesame

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
http://flowcooking.food/en-us/recipe/676/pecan-and-coconut-granola-with-roasted-rhubarb-and-blackcurrants/