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Nut and seed granola with rhubarb compote

  • Timer Prep 10 min
    Cook 40 min
  • Chart 285.0 cal/
  • Chef hat Medium


Chop the dried apricots. Chop the dates. Chop the rhubarb. Grate the ginger.


  1. 1 To make the granola, preheat the oven to 180°C/160°C fan/gas mark 4.
  2. 2 Stir together the oats, nuts, sugar, golden syrup, honey and sesame and pumpkin seeds and linseed, and divide between two baking trays.
  3. 3 Bake in the oven for 40 minutes, mixing every 10 minutes, until toasted and golden.
  4. 4 Remove from the oven, mix in the dried fruit and allow to cool.
  5. 5 For the compote, place the rhubarb, sugar, star anise and ginger in a small saucepan with a splash of water and pop a piece of parchment paper on top. Simmer on a low heat for 20 minutes, until reduced and thickened.
  6. 6 Allow to cool. To serve, spoon equal parts granola, compote and yoghurt into four bowls, and wolf it down.
  • Average per serving
  • Calories 285.0kCal
  • Fat14.0g
  • Saturated4.0g
  • Salt0.1g
  • Carbohydrates29.5
  • Sugar19.0g
  • Protein7.9g
  • Fibre3.9g