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).
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:
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.
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.
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!