Thyme

Mother's Day Granola

by Thyme Recipes 20 Mar 20

Make everything the day before so you can have a very leisurely morning on Mother's Day.

This recipe is really easy, and you can switch up the nuts and seeds depending on what you have in your larder, it tastes much better than anything you can buy; and what makes this a really celebratory breakfast is that not only is the granola home-made, but the compote and the yoghurt too. Something home-made is a lovely way to show you care. 

A note on the yoghurt: this recipe includes milk powder, which thickens the yoghurt and gives it the luxurious silky texture familiar from Greek yoghurts.  If you do not want to include this ingredient, the yoghurt will be just as tasty but simply thinner in consistency.

Makes 500g granola, rhubarb to serve four and yoghurt to serve four with plenty left over for later.

Ingredients
For the granola:

For the rhubarb compote:

For the yoghurt:

Method
For the granola:

  1. Preheat the oven to 160°C/gas mark 2-3. In a deep roasting tray, combine all of the granola 

    ingredients - except for the honey.
  2. Toast for 10 minutes, remove from the oven and stir.
  3. Return the granola to the oven for another 10 minutes, or until the oats are a golden-brown colour.
  4. Stir the honey through. Put the oats back into the oven and cook until the oats are a nice dark brown colour.
  5. Check the granola periodically, so that it doesn’t burn.
  6. Remove the granola from the oven and cool completely before putting it into a sealed jar.
  7. The granola will keep for up to a month.

For the rhubarb compote:

  1. Preheat the oven to 160°C/gas mark 2-3.

  2. Arrange the rhubarb and vanilla in a single layer in a deep baking tray.
  3. Sprinkle the sugar and zest evenly over the rhubarb.
  4. Cover the tray with tin foil and bake for 10 minutes or until soft but still holding its shape.

 For the yoghurt:

  1. Bring the milk up to 90°C.

  2. Cool down to 46°C and stir in the milk powder and yoghurt.
  3. Place in a stainless steel bowl and cover.
  4. Place the bowl in the oven (make sure its off) and leave over night to ferment.
  5. Place in the fridge to fully chill.

Serve with love.