I’m not usually one for using words like ‘berrylicious’ in any context, but I felt it was justified in this case because this is one heck of a fruity, juicy, sticky (and most of all) delicious dish! Whether you want to to share it with family and friends after a great meal or make it for a week’s worth of quite fancy breakfasts to pop in a jar with some almond or hazelnut milk to enjoy at work, the choice is yours.
Rhubarb Crumble Granola [Vegan]
- 3 fresh plums
- 5 ounces fresh blueberries
- 5 dates, pitted, plus 20ml water
- 4 stalks fresh rhubarb
- 2 tbsp chia seeds (optional)
- 5 ounces un-roasted buckwheat
- 1 ounce chopped hazelnuts
- 3/4 ounce pumpkin seeds
- 3/4 ounce desiccated coconut
- 1/3 ounce poppy seeds
- 1/3 ounce sesame seeds
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 1 tbsp lucuma powder (optional)
- 3/4 ounce melted coconut oil (about 2 tsp solid)
- Heat the oven to 350°F.
- De-stone and slice each plum into 8 segments. Combine these with the blueberries in an oven-proof dish and place in the oven on a low shelf.
- Combine the dates and water in a food processor until you have a paste/syrup (this should only take a few seconds).
- Slice the rhubarb stalks into 1/3 inch chunks and, together with the date syrup, heat moderately in a saucepan on the hob for 10 minutes, after which you can stir in the chia seeds. If you aren't using the chia seeds, simmer for a little longer, until the rhubarb is thick and jam-like.
- While the rhubarb is simmering, combine the remainder of the ingredients for the granola in a bowl.
- Next, stir half of the rhubarb 'jam' into the granola bowl until everything is well coated. Line a large baking tray with parchment paper and spread this mixture evenly into one layer.
- Pop in the oven on a middle shelf for 10 minutes. After this time, give it all a stir and return to the oven for a further 5 minutes.
- The plums and blueberries should have reduced into a thick, sticky sauce by now. Add the remaining rhubarb jam and give it all a stir.
- You can now sprinkle on the granola crumble topping - you'll have a combination of nice chunks and loose grains. Press down lightly and return to the oven for 10 minutes.
- Serve with coconut cream, dairy-free ice cream or extra fresh fruit!
The lucuma powder adds a lovely taste of caramel, but if you're not using it add a couple more dates to the syrup. If you have an even sweeter tooth, feel free to add in your favourite sugar - maple syrup and coconut sugar both work well in this recipe.