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.
To save a step, you can prep the granola at home and then store in a container to transport to your camp.
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)
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.
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.
To serve, divide yogurt among 4 bowls and top with equal amounts of stewed rhubarb and granola. Garnish with mint if desired.