Seeded Granola with Rhubarb & Blood Orange Compote

This granola recipe is a comforting and delicious breakfast to cheer up your morning. Home-made granola is super quick and easy to make, and this recipe supercharges it with sunflower seeds and chia seeds to boost up the fibre, choline and calcium. It makes a simple, tasty and nutritious base for the yummy rhubarb and blood orange compote topping.

Rhubarb and blood orange make the most scrumptious combination; and reduced into a fruit compote together with Greek yoghurt is a perfect granola topping. An ideal compote for early to late spring, using seasonal forced rhubarb and blood oranges. Make it at other times of the year using standard juicy oranges.

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Seeded Granola with Rhubarb & Blood Orange Compote

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Breakfasts, Puddings
Servings 8 portions

Ingredients
  

Granola

Compote

Instructions
 

Granola

  • Preheat the oven to 180°C/160°C fan/gas mark 4.
  • Melt the honey and coconut oil together in a large saucepan over a gentle heat and stir well.
  • Pour the rolled oats and sunflower seeds into the saucepan and coat well with the honey mixture.
  • Transfer over a large baking tray and scatter evenly.
  • Bake in the oven for 20–25 minutes, shaking every 5 minutes so that it browns evenly.
  • Remove the tray from the oven, scatter in the chia seeds, and leave to cool.

Compote

  • Whilst the granola is baking, chop up the rhubarb into 1 inch chunks and pour into a saucepan.
  • Squeeze in the juice from the blood oranges.
  • Spoon in the coconut sugar
  • Bubble away for about 15 minutes until the compote is nice and thick
  • Leave to cool. It is actually delicious when still a bit warm. Serve with a tablespoon or two of Greek yoghurt.

Notes

  • Gluten-free – use gluten-free oats or quinoa/buckwheat flakes
  • Store the granola in a glass jar for up to six weeks
  • Store the compote in the fridge for up to 4 days or in the freezer for up to 3 months
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