Tangy rhubarb, sweet blood orange and crunchy fennel-spiced walnut granola. Fresh, fruity and prepped ahead for a lush start to the day.
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Serves
6
For the Oats
Jumbo Oat
Milk
Maple Syrup
Greek Yoghurt
For the Rhubarb Compote
Blood Orange
Rhubarb
Sugar
For the Granola
Jumbo Oat
Fennel Seed
Maple Syrup
Walnut
Coconut Oil
Salt
Serves
6
For the Oats
Jumbo Oat
Milk
Maple Syrup
Greek Yoghurt
For the Rhubarb Compote
Blood Orange
Rhubarb
Sugar
For the Granola
Jumbo Oat
Fennel Seed
Maple Syrup
Walnut
Coconut Oil
Salt
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Step 1.
Heat the oven to 180°C.
Step 2.
Chuck the oats into a bowl with the milk, Greek yoghurt, maple syrup and a pinch of salt. Stir to combine, then cover and chill in the fridge overnight.
Step 3.
Peel one of the blood oranges, then slice the peel into thin strips. Segment both oranges, collecting any juice that drips out.
Step 4.
Cut the rhubarb into 3cm pieces then add to a pan and cover with 200ml water and juice of the blood oranges and sugar. Bring to a very gentle simmer and cook for 6 mins, then remove from the heat.
Strain the the rhubarb into a bowl and then pop the juice back on the stove over a medium heat, simmering and reducing until its thick enough to coat the back of a spoon. Cool and pour back over the rhubarb, then add in the orange segments.
Step 5.
Mix the oats in a bowl with the walnuts, maple syrup, fennel seeds and a pinch of salt. Pop on a baking dray and drizle over the coconut oil and slide into the oven.
After for 10 mins, add the orange peel and return the tray into the oven for another 5 mins. Remove and cool.
Step 6.
Fill glasses or Tupperware containers with the oats then top with the rhubarb compote before scattering with granola.
If making ahead it's best to keep the granola separate and add it in the morning so it keeps its crunch. These will keep for up to 3 days in the fridge.
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