Ingredients
2cupsold-fashioned oats
½cupalmonds,chopped
½cuppuffed brown rice,or more oats
½cupchickpea flour
¼cuppepitas ,(green pumpkin seeds)
¼cupsunflower seeds
1tspground cinnamon
1tspground ginger
½tspground nutmeg
½tspsea salt
½cupmaple syrup
½cupmelted coconut oil
2rhubarb,trimmed
2tbspmaple syrup
2tsplemon juice
1tspvanilla bean pod,scraped
Preparation
To make the granola: Preheat the oven to 300 degrees F and line a large rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the oats, almonds, puffed rice, chickpea flour, pumpkin seeds, sunflower seeds, cinnamon, ginger, nutmeg, and salt.
Whisk to blend. In a smaller bowl or liquid measuring cup, whisk together the maple syrup and coconut oil until combined. Pour the wet mixture into the dry, and mix well.
Transfer the granola to the prepared baking sheet and use the back of a big spoon or spatula to spread it out into an even layer.
For maximum clumps, be sure the granola is in one cohesive layer.
Bake for 35 to 40 minutes, rotating the pan halfway through, until golden and fragrant. Let the pan cool completely to keep the clumps intact.
Gently break up the granola into clumps and store in an airtight container at room temperature for up to 2 weeks.
To make the stewed rhubarb: Heat a medium saucepan over medium-low heat. Add the rhubarb, maple syrup, lemon juice, and vanilla bean, and stir.
Cover and cook, stirring occasionally until the mixture is bubbling and the rhubarb is tender and loses a bit of its color, about 8 to 12 minutes. Set aside.
To serve, divide the yogurt between 4 bowls, add 1/2 cup granola to each bowl and then divide the stewed rhubarb into the bowls.
