This crunchy wholegrain granola is at its best served with a warm spiced milk or almond milk – try an infusion of cinnamon, cardamom and star anise, along with a vanilla bean. A dollop of thick natural yoghurt and the warm roast rhubarb rounds things out nicely.
Ingredients
Roast rhubarb and strawberries
Method
Main
1.Preheat oven to 150C. Melt coconut oil in a saucepan over low heat, add maple syrup and vanilla paste, stir and set aside.
2.Combine dry ingredients, except pistachios and coconut flakes, and rind in a large bowl, pour maple syrup mixture over, stir to coat evenly, then spread over a baking tray lined with baking paper. Roast, stirring occasionally, until golden and evenly toasted (40-45 minutes). While still warm, press flat with a palette knife (this helps form clusters) and cool on tray. Coarsely crumble into clusters, then combine in a bowl with pistachios and coconut. Store in an airtight container until required. Muesli will keep for 2 weeks in the pantry.
3.For roast rhubarb and strawberries, preheat oven to 200C. Combine ingredients, except strawberries, in a bowl, then spread over a roasting pan and roast until rhubarb is tender, but still holding shape (10-15 minutes). Add strawberries while still warm, stir and serve immediately with toasted muesli, spiced milk and yoghurt.
