Clumpy Granola Bowl with Stewed Rhubarb and Yogurt Recipe
For the granola:
For the Stewed Rhubarb:
Preheat oven to 300° and line a baking sheet with parchment paper; set aside.
In a large bowl, whisk together all the dry ingredients until thoroughly combined. In a small bowl, whisk together the syrup and oil, then fold into the dry mix with a wooden spoon or a rubber spatula. Mix for 2 to 3 minutes, until the granola is wet and clumpy.
Transfer the granola to the prepared baking sheet and use the back of your spoon or spatula to spread it out in an even layer.
Bake for 40 to 45 minutes, rotating halfway through, until lightly browned and fragrant. Remove from the oven; let cool completely. 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 small saucepan over medium-low heat; add the rhubarb, syrup, lemon juice and vanilla bean then stir. Cook for 6 to 8 minutes, until bubbling and the rhubarb is tender and loses a bit of its color. Remove from the heat and set aside.
Divide the yogurt among four bowls, add a cup of granola to each bowl (there will be 1 cup granola left over) and divide the stewed rhubarb among the bowls.
Recipe from Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season © Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.