Pumpkinseed Oil Granola with Yoghurt and Cardamom-infused Rhubarb

When it comes to breakfast I will usually have one go-to recipe that I will then be repeatedly cooking for about 4-5 weeks until I get sick of it. For the last couple of weeks I have been making a quick version of granola with a creamy yoghurt and rhubarb for breakfast. This one will definitely keep me company throughout summer (with some occasional reinventions maybe). It's also a great breakfast for weekdays for me. When I get to the office (i.e. kitchen) in the morning, I am usually the first there, I really like to enjoy the silence and just making breakfast for myself (and my team). 

pumpkinseed oil granola - kitchen hoopla
pumpkinseed oil granola - kitchen hoopla
pumpkinseed oil granola - kitchen hoopla

The great thing about this granola is that it can be roasted in a normal frying pan. No need to turn the oven on or get baking trays ready. As pumpkinseed oil should not be cooked in order to not lose all the healthy nutrients, the plain granola gets roasted in the pan first until it is golden and you start smelling the nice aromas. Only then it is mixed with the pumpkinseed oil and some syrup, it is then only roasted very shortly in the pan and then left to cool and crisp up. This way it takes up the nutty flavour from the pumpkinseed and also the greenish colour. 

For the Granola

  • a mix of oats and seeds of your choice - I used a combination of about:

    100g oats
    10g flaxseeds
    10g desiccated coconut
    10g shaved almonds
    10g coconut flakes 


  • 2tbsp pumpkinseed oil

  • 4tbsp maple syrup or coconut blossom syrup

Recipe for the granola

1. Mix the oats and seeds and place in a big frying pan. Bring to medium heat and carefully roast until golden brown and aromatic. 

2. Stir together the pumpkinseed oil and syrup and pour over the granola until all the oats are coated but not too wet. 

3. Continue roasting on low to medium heat for 1 more minute whilst constantly stirring. Take off heat.

4. It may still feel a little wet now. Let the granola cool down in the pan completely, it will become crisp and crunchy once it's cooled down. 

pumpkinseed oil granola - kitchen hoopla

Rhubarb season is one of my all time favourite seasons. There is so many ways to use it - I think I can solemnly swear that I will not ever get sick of rhubarb ever ever ever. One of my favourite ways is in a combination with cardamom. At the very beginning of my food blogging journey I posted a recipe for a cardamom white chocolate rhubarb cake. Don't mind the pictures (looking back there has been a lot I learned I dare say :-D), but I still stand by that recipe. So, rhubarb and cardamom. Give it a try and let me know what you think. 

For the Rhubarb

  • 3-4 sticks of fresh rhubarb

  • 2-3tbsp coconut blossom sugar (or more if you like it sweeter)

  • 3 cardamom pods

  • pinch of vanilla

Recipe for the rhubarb

1. Using a sharp knife peel the rhubarb and first halve it lengthwise and then cut into 3-4cm long pieces. Place in a big bowl. 

2. Mix the rhubarb with the cardamom, sugar and vanilla and let it sit for 10min. 

3. Place everything in a saucepan, add 2-3tbsp water and - with the lid on - bring to medium heat.

4.  Once it starts to bubble, cook on low heat for 4-6min. until the rhubarb is just soft but not dissolving yet. 

5. Make sure to discard the cardamom pods before serving.

cardamom infused rhubarb - kitchen hoopla

So now only one component is missing. A big dollop of creamy yoghurt. It has been a while since I made my own yoghurt. As our neighbours a few villages over have a sheep farm and produce the creamiest sheeps milk yoghurt I never have to go far anymore to get the best of the best. If you are looking for a vegan alternative though you can find the recipe for homemade coconut yoghurt right here

For the Yoghurt

  • Full-fat yoghurt (optional: mixed with full-fat quark, available in Germany)

    or use my recipe for coconut yoghurt as a vegan option

  • agave syrup or coconut blossom syrup to taste

  • vanilla to taste

  • optional: fresh berries, edible flowers

Recipe for the yoghurt

1. Mix the yoghurt with the syrup and the vanilla to your own taste. 

2. Serve with a heap of the rhubarb and sprinkle on the granola. 

3. Add some fresh berries or edible flowers on top et voila!

Coconut Yoghurt Breakfast Bowl

For a while now I have been experimenting with making different kinds of dairy-free yoghurt. One of my favorites is definitely coconut yoghurt made from coconut milk. 

Inspired by this recipe and this recipe I have tried different methods and ingredients and so far this was the one that has worked best for me. But if you ever try this, don't be shy, experiment, and let me know what works for you. There's a gazillion of factors that influence how your yoghurt turns out, so don't freak out if yours turns out slightly different. Keep experimenting! 

Coconut Yoghurt


  • 800 ml (2 cans) of coconut milk 
  • 3 tbsp tapioca starch + 120 ml of water 
  • 1 tsp agar agar + 460 ml water 
  • 2 tbsp coconut blossom sugar
  • 1 sachet of probiotic powder (important: it has to be suitable for soy milk, I used the my.yo probiotic yoghurt starter)
  • seeds from one vanilla bean (optional)
  • simple yoghurt incubator (I use a styrofoam box in which I place the yoghurt jar, something like this)
  • thermometer
  • yoghurt jar with lid


  1. Mix the tapioca with the water and set aside. 
  2. Using a saucepan, mix the agar agar with the water and bring to boil, keep stirring so the agar agar dissolves. 
  3. Add the tapioca and sugar to the saucepan. Let simmer another two minutes, stirring occasionally. 
  4. Add the cans of coconut milk, mix well and heat just until steam rises. Add the vanilla (optional). Now using a thermometer let it cool down until you reach about 35°C. 
  5. In the meantime sterilize your yoghurt jar by either placing it in the hot oven (100°C should be enough) or by boiling it in a pot of water for a couple of minutes. As I am using a non-electric styrofoam incubator I now fill the jar with hot water and place it in the incubator in order to preheat it. 
  6. When your coconut milk mixture has reached 35°C add the probiotic yoghurt starter and stir well until everything is dissolved. Empty your jar and fill in the yoghurt. Place the jar back into the styrofoam box and put it somewhere where it can rest for eight hours without being moved. 
  7. After 8 hours you can take the jar out of its box and put it in the fridge overnight. The next morning you can enjoy fresh homemade coconut yoghurt. It will be a bit like jelly, but if you give it a good stir before using it will be super creamy and smooth. 

Coconut yoghurt is a great dairy-free alternative to yoghurt, it's mellow, not too sweet and provides a lot of healthy nutrients (such as potassium and magnesium). I like to combine it with some homemade almond butter and whatever fruit is seasonal or I can get at the market at the time. This time I used fresh blueberries and a few slices of pear and sprinkled on some chia seeds, roasted coconut flakes and a splash of lime. The acidity of the lime goes really well with the coconutty flavour.  So if you have any fruit that adds a little acidity such as passionfruit or even pineapple they would be great too. 

Thank you to my dear friend from Kilda Nordic Interior for providing these beautiful breakfast bowls and decorations.