If time were a horse galloping in the prairie I would lasso it cowboy-style and bring it to a halt. It seems I’m 3 days behind all the time; when I think it’s Monday, it turns out it’s already Thursday, the weekend is nearly upon me and I haven’t finished half the tasks I was meant to. This means weekends do not exist anymore – but let’s be honest, when you’re a student, you rarely have weekends, anyway. The past four years have been a blur.
It’s rhubarb season. For another moment, at least, and then it’ll be gone. I’ve pretty much missed strawberry season already, but I’ll be damned if I miss blueberry season! *Grits her teeth and glares at Time.* I already posted a gluten-free strawberry rhubarb crumble last summer so this year I wanted to give you something a little similar, but a little different; a little indulgent, and very much weekend-food: Vanilla Rhubarb Crumble Granola. It’s like having rhubarb crumble for breakfast, or granola for dessert… whichever, does it matter? Just dig in.
(It’s a short post, I realise. I’m busy
tackling writing this Dissertation, which is taking up 90% of my brain capacity. Apologies. I hate being busy. I’m not one of those people who relish in the Western culture of busyness, I swear.)
Vanilla Rhubarb Crumble Granola
Note: It’s best to eat this fresh, but if you’re cooking just for yourself, it will keep a second day as long as you store it in the fridge. It’s not bad cold but I prefer it hot.
100g (1 cup) oats (not instant)
20g (1/3 cup) chopped almonds
40g (1/3 cup) pumpkin seeds
40g (1/3 cup) sunflower seeds
1 tbsp maple syrup
2 tbsp coconut oil, melted
1 tsp vanilla paste or extract
Rhubarb crumble ingredients:
1 stick of rhubarb, chopped
1 tbsp maple syrup
vanilla soy yogurt
Pre-heat the oven to 200ºC (400ºF). Grease a small roasting tin.
Mix all the granola ingredients together in a bowl and set aside.
Cook the rhubarb and maple syrup in a wee saucepan for about ten minutes, or until the rhubarb has softened. Mix into the granola ingredients.
Spread it all n the baking tray. Bake for 15 minutes.
Cool slightly before serving with fresh, cold vanilla soy yogurt.