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]

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Serves

4

Cooking Time

25

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Ingredients

  • 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)
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Preparation

  1. Heat the oven to 350°F.
  2. 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.
  3. Combine the dates and water in a food processor until you have a paste/syrup (this should only take a few seconds).
  4. 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.
  5. While the rhubarb is simmering, combine the remainder of the ingredients for the granola in a bowl.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve with coconut cream, dairy-free ice cream or extra fresh fruit!

Notes

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.

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