Nutty granola with rhubarb


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
800g rhubarb 
4 oranges
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.

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  • Preparation time: 15 minutes
  • Cooking time: 40 minutes
  • Total time: 55 minutes 55 minutes

Serves: 8 - 10

Nutritional Info

Typical values per serving:

Energy 1,346kj
Fat 19.2g
Saturated Fat 5.9g
Carbohydrate 30.3g
Sugars 15.8g
Protein 7.1g
Salt trace
Fibre 4.5g

1 of your 5 a day

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4 stars

Average user rating Based on 3 ratings

This recipe was first published in Tue Dec 23 11:47:00 GMT 2014.