Vegan Breakfast Pots with Rhubarb Compote
Rhubarb, one of the many joys that comes with spring. Beautiful pink stalks appear in my garden before most things and they are such a joy. Planting a rhubarb crown will bring you happiness for many years. They are prolific, need hardly any care or maintenance and the fruit freezes well. It pairs beautifully with strawberries for a delicious pie, use alone for a classic crumble. Boil it into a compote, pair it with ginger to make it sing, the possibilities are endless.
These little breakfast pots are a delicious way to indulge in this ruby coloured fruit. I've made them so they are still slightly on the tangy side of sweet. Perfectly balanced with the granola and yoghurt. You can store the granola and compote in separate jars and assemble when needed. The compote will last a few days in an airtight jar, just give it a good stir before you need it. If you don't like maple syrup, you can use 50g of sugar in it's place.
Vegan Breakfast Jars with Maple Sweetened Rhubarb
Serves: 5 small jarsPrep time: 10 minsCook time: 20 minsTotal time: 30 mins
Ingredients
- 200ml soya yoghurt
- 200g rhubarb, chopped
- 120ml maple syrup
- 200g oats
- 100g mixed seeds
- 100g maple flakes (optional, can be replaced with 50g each of oats and seeds)
- 50g blanched almonds, chopped
Directions
- For granola, add oats, mixed seeds, maple flakes and almonds to a large baking sheet. Add 60ml maple syrup, toss to coat then pop in the oven at 200c/gas mark 6 for 20 mins. Once done, allow to cool.
- Whilst granola is cooking, make your compote. Add chopped rhubarb to a pan with 60ml maple syrup, cook for around 10 mins until rhubarb has softened and sauce has thickened. Set aside to cool.
- Assemble you jars by layering the three components. Granola, yoghurt and rhubarb. Store separately in air tight containers if not eating immediately.
