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Food

Granola Yogurt Bowl with Stewed Rhubarb

Serves 4.

Written by
Granola Yogurt Bowl with Stewed Rhubarb
Crunchy, creamy, and sweet-tart, this flavourful bowlful of top-notch nutrition is a perfect way to kick-start a day of spirited outdoor fun. A definite upgrade from soggy oatmeal, the skillet granola can also be served with milk and a couple of handfuls of berries. [callout]

Make ahead

To save a step, you can prep the granola at home and then store in a container to transport to your camp. [/callout]

Ingredients

  • 1 Tbsp (15 mL) coconut oil or unsalted butter
  • 4 Tbsp (60 mL) maple syrup, divided
  • 3/4 cup (180 mL) rolled oats
  • 1/3 cup (80 mL) roughly chopped almonds or pistachios
  • 1/4 cup (60 mL) raisins
  • 1 tsp (5 mL) cinnamon, divided
  • 1/2 tsp (2 mL) ground ginger
  • 2 rhubarb stalks, trimmed and cut into 1/2 in (1.25 cm) pieces
  • 1 Tbsp (15 mL) fresh lemon juice
  • 2 tsp (10 mL) vanilla extract
  • 2 cups (500 mL) plain Greek yogurt
  • Fresh mint (optional)

Nutrition

Per serving:

  • calories 299
  • protein 15g
  • fat 10g
    • saturated fat 4g
    • trans fat 0g
  • carbohydrates 39g
    • sugars 23g
    • fibre 4g
  • sodium 150mg

Directions

01
In skillet over medium heat, melt coconut oil or butter and 2 Tbsp (30 mL) maple syrup. Add oats, nuts, raisins, 1/2 tsp (2 mL) cinnamon, ginger, and pinch of salt to skillet and heat until oats are toasted, about 5 minutes, stirring frequently. Be careful not to burn oats. Spread mixture on cutting board to cool. The granola will become crispy upon resting.
02
To make stewed rhubarb, in small saucepan combine rhubarb with 2 Tbsp (30 mL) maple syrup, lemon juice, and 1/2 tsp (2 mL) cinnamon. Cover saucepan and heat over medium-low on camp stove, stirring occasionally, until mixture is bubbling and rhubarb is tender and loses a bit of its colour, about 8 to 12 minutes. Stir in vanilla.
03
To serve, divide yogurt among 4 bowls and top with equal amounts of stewed rhubarb and granola. Garnish with mint if desired.

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