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.


Seeded Granola with Rhubarb & Blood Orange Compote

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



  • 4 tbsp Runny Honey
  • 3 tbsp Coconut oil (with a neutral flavour)
  • 300 g Rolled Oats
  • 60 g Sunflower seeds
  • 20 g Chia seeds


  • 400 g Rhubarb
  • 4 Blood oranges
  • 4 tbsp Coconut sugar



  • 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.


  • 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.


  • 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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