It is very rare that I’ll write/post a breakfast recipe on here. It’s partly because I don’t find them particularly helpful (we don’t need another overnight oats recipe on the internet, do we?), but mostly it is because up until a few weeks ago, I ate the same breakfast of fried eggs on toast almost every single day.
But now, I have a new hyper-fixation breakfast, and it is this: poached rhubarb, ginger granola and a good creamy Greek yoghurt.
This is a great one to make on a Sunday to see you through the week. The poached rhubarb will last a week in the fridge, and the granola will be okay in a jar for up to three.
POACHED RHUBARB & GINGER GRANOLA
Poached forced rhubarb, double-ginger granola and creamy Greek yog: my current hyperfixation breakfast.
Ingredients
- 50 g unsalted butter melted
- 150 g maple syrup
- 1 tbsp grated fresh ginger
- 225 g chunky oats
- 40 g plain flour
- 75 g mixed seeds (I use pumpkin & sunflower seeds)
- 70 g pecan nuts
- 1 tbsp ground ginger
- pinch of salt
- Greek yoghurt to serve
For the rhubarb
- 250 g caster sugar
- 400 g forced rhubarb chopped into 6cm batons
Instructions
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Preheat the oven to 130°C (fan-assisted).
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Combine the butter, maple syrup and fresh ginger in a large mixing bowl. Add the chunky oats, plain flour, mixed seeds, pecan nuts, ground ginger and salt. Give everything a good stir to combine, then pour the mixture onto a lined baking tray and spread it into one even layer, compacting it down with the back of a spoon. Bake for 50-60 minutes, stirring twice throughout its cooking time, until golden brown. Leave it to cool and harden up, then transfer it into an airtight container, to store.
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Whilst the granola is baking, combine the caster sugar and 250ml water in a medium saucepan. Bring the mixture to a boil over a medium heat, then add the rhubarb, give everything a stir and reduce the heat to a gentle simmer. Cook for 3 minutes (2 minutes if your stalks are quite thin), then immediately remove the pan from the heat and set it to one side. The rhubarb will poach as the sugar syrup cools.
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Serve the poached rhubarb, and some of its poaching liquor, over thick Greek yoghurt. Finish with a generous handful of the ginger granola for a lovely breakfast.
If you’re looking for another classic flavour combination, you’ll enjoy my decadent Rhubarb & Custard Blondies. Or, for more recipe inspiration, head over to my Instagram.
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