Pecan and coconut granola with roasted rhubarb and blackcurrants

Name: Pecan and coconut granola with roasted rhubarb and blackcurrants
Cuisine: American
Ingredients: 450g jumbo rolled oats; 120g quinoa flakes; 4 tbsp black sesame seeds; 370g honey; 110ml sunflower oil; 1 tsp vanilla essence; salt; 90g flaked dried coconut (coconut chips); 150g pecan halves, roughly chopped; 720g greek yoghurt, to serve; 450g rhubarb, trimmed and cut into 4cm-long pieces; 3.5cm piece fresh ginger, peeled and finely grated; 1 small orange, shaved into strips; 100g caster sugar; 350g blackcurrant (frozen and defrosted is fine, if need be)

Instructions

The amount of fruit and yoghurt here is enough for six servings, but the granola mix itself makes about 1kg, so you'll have plenty for many breakfasts to come (it will keep for a couple of weeks in a container).

Updated at: Fri, 23 Jan 2026 08:33:27 GMT