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Rhubarb Crumble Granola
[Vegan]

LH By: Laura Hemmington

Author Bio

Delicious, yet simple whole foods recipes that will make you feel like a pro chef. Laura Hemmington writes... Read More

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Rhubarb Crumble Granola [Vegan]

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... Read More

Ingredients You Need for 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)

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How to Prepare Rhubarb Crumble Granola [Vegan]

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!

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.