Homemade Granola with Rhubarb Compote

Granola and Rhubarb Compote - A Cookbook Collection


On the days when I want to feel all smug and virtuous, I like to have granola for breakfast. It’s usually downhill after that! No seriously, it’s a great breakfast; so quick, filling and relatively guilt free.  The problem I have is getting a granola with no dried fruit in it. I generally really don’t like raisins, sultanas etc. The only one I found is quite expensive and as I am the only one eating it, it goes off before I’m even half way through it. So, when I saw the recipe in Gizzi Erskine’s Skinny Weeks & Weekend Feasts I knew I had to give it a try. The only fruit mentioned is dried apples and I thought, I can go with that. Nope, turns out I don’t like dried apples either! So I took them out and I think it is perfect. I will include them in the recipe but I personally don’t use them. The recipe is adapted slightly.

I like to have fresh fruit such as strawberries, topped with low fat natural yoghurt and granola. Or if I have less time I mix the yoghurt with a bit of runny honey instead. You can also eat the granola plain with milk, like any breakfast cereal. Here I made the accompanying rhubarb compote from Gizzi’s book. I wasn’t sure if I’d like it but it is really good. I halved the recipe for the compote as it makes quite a lot.

To quote the book, “Making your own granola may seem like a pointless faff”. Trust me, it isn’t. It is delicious and you can control exactly what goes into it. A lot of the shop bought ones have a frightening amount of sugar. You should be able to get all of the ingredients in a health shop if they are not in your supermarket. Feel free to play around with the ingredients too.



Makes approx. 750g


  • 2 tbsp. rapeseed oil
  • 100ml agave nectar
  • 1 tbsp. honey
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • 200g porridge oats, not the instant kind
  • 100g rye flakes
  • 25g sunflower seeds
  • 25g pumpkin seeds
  • 2 tbsp. sesame seeds or linseeds
  • 40g chopped pecans
  • 35g chopped almonds
  • 100g dried apple rings roughly chopped (optional)


  • Preheat your oven to 150c/130c fan/gas mark 2.
  • Mix the oil, agave nectar, honey, cinnamon, vanilla together in a large bowl.
  • Add in all of the remaining ingredients except the apples if you are using them.
  • Mix everything really well together and then spread the mixture thinly and evenly on to two baking sheets.
  • Bake for 20 minutes. Then break up the mixture and stir it around and bake for a further 10 minutes. If you are adding the apples do it after the 20 minutes.
  • Remove the baking trays and spread it evenly onto a flat dish to cool. It will crisp up as it cools.
  • After it has cooled, pour it into an airtight container and store in a cool dark place. It will keep for up to a month.

Granola - A Cookbook Collection




  • The juice of one large orange
  • 1½ tbsp. agave nectar
  • ½ tsp vanilla bean extract or ½ vanilla pod split
  • 500g rhubarb, trimmed, washed and cut into thin pieces


  • Place a pan over a low heat and add the juice, agave nectar and vanilla. Stir until the agave nectar dissolves.
  • Add the rhubarb. Bring it to a simmer and then remove from the heat.
  • Cover the pan leave it for 10 minutes. The rhubard should break down into the compote. Give it more time if needed.
  • Remove the vanilla pod if you used one.
  • When cool store it in an airtight container in the fridge. It will keep for about 4 days.


Spoon 3 tbsp. of the rhubard compote into a glass or bowl. Top with 125g pot of natural yoghurt, I use Glenisk Low Fat Natural Yoghurt, and about 40g of the granola. Enjoy!





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