GRANOLA + ROSE RHUBARB APPLE COMPOTE

During the week, I eat the same thing for breakfast everyday. I know it’s boring but seriously, sometimes I can barely think of what to eat for dinner or I forget to pack a lunch. So if I had to think about a different thing to eat in the morning, I’m pretty sure I would skip it or eat something terribly unhealthy for me. I go through cycles where I’ll have the same overnight oats, banana toast, smoothie or chia seed pudding for months. At the moment, I’m in a granola phase. I eat it with almond milk or goat milk yogurt.

Granola is so not complicated to make. I follow a basic ratio and I toss in there anything that I have on hands. As for the compote, I usually use fruits that are in season or at the farmers market, they sometimes have “seconds”, fruits that are bruised, bug-eaten or so ripe they have bursted. However, they are perfect for compotes. You can find baskets of those perfectly ripe fruits which can go for as little as a buck! You can also substitute the fruit in the compote for anything you want. The berries in your freezer will also do just fine. You can also skip the compote and serve the granola with fresh fruits.

GRANOLA + ROSE RHUBARB APPLE COMPOTE
approximately 2L of granola and 2 cups compote

INGREDIENTS

GRANOLA

175 g (2 cups) rolled oats
25 g (1 cup) unsweetened rice puffs
200 g (1 1/2 cups) of your favorite stuff (nuts, dried fruits, seeds, coconut flakes, etc.)
but if you need a bit of inspiration, I used…
    37 g (1/4 cup) raw cashews
    37 g (1/4 cup) raw almonds
    37 g (1/4 cup) raw pistachios
    20 g (1/2 cup) unsweetened coconut flakes
    10 g (1 tbsp) chia seeds
    10 g (1 tbsp) buckwheat groats
    10 g (1 tbsp) hemp seeds
3/4 tsp salt
1/4 tsp cinnamon
2 tbsp raw cane sugar or brown sugar
1/4 cup maple syrup or honey
1/4 cup grape seed, light olive oil or coconut oil (or a mix!)

ROSE RHUBARB APPLE COMPOTE

250g (2 1/2 cups) rhubarb chopped in 2 cm slices (approximately 2 long stems)
250g (2 cups) of apples peeled, cored and chopped into pieces of similar size as the rhubarb
150g granulated or raw cane sugar
1 tsp rose water

TO SERVE

plain yogourt

INSTRUCTIONS

Heat the oven to 325ºF. Line a baking sheet or two with parchment paper. If you use only one baking sheet, you might need to bake it in batches.

Place in a big bowl the oats, rice puffs, chosen nuts, seed and other dry ingredients, salt, cinnamon and sugar and toss the ingredients with your hands to evenly distribute them. Drizzle the maple syrup or honey and oil and mix again with your hands. Place a thin layer of granola on your prepared baking sheets and bake for approximately 25-30 minutes, stirring at least once to make sure it cooks evenly. The granola is ready when it turns golden brown in colour. Let it cool for a few minutes and store in an airtight container at room temperature for up to a month.

While the granola is cooking, you can prepare the compote. Place the chopped fruits in a medium pot on the stovetop. Add the sugar and turn on the heat to medium. Cook for approximately 20 minutes. Keep an eye on it, stirring around every minute or so to make sure it doesn’t burn or stick to the bottom. The compote is ready when there is only a few pieces of apple left intact. The rest should have broken down into an even texture. If you want, you can put the compote in a food processor to make it more uniform, but I like it as is! Serve the granola and compote with your favorite yogurt.

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ABOUT

Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.

   

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