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Strawberry Ginger Compote and Homemade Granola Served on Greek Yogurt

Author Creative Culinary


For the Strawberry Compote:

  • 2 pounds frozen strawberries
  • 12 oz. frozen rhubarb
  • 1 cup water
  • 1 ½ tsp ginger paste
  • Juice from ½ a lime
  • 1 tsp liquid Stevia
  • 3 Tbsp honey

For the Way-More-Than-Just-Oats Granola (from the cookbook, Grain Mains)

  • cup almond oil
  • cup honey
  • 1 Tbsp vanilla extract
  • 3 cups old-fashioned rolled oats do not use quick-cooking or steel-cut oats
  • 1 cup Kamut flakes
  • 1 cup wheat flakes
  • 1 cup barley flakes
  • 1 cup sliced almonds
  • ¾ cup instant nonfat dry milk
  • ½ cup packed dark brown sugar
  • ½ cup toasted wheat germ
  • 1 Tbsp ground cinnamon
  • 1 ½ tsp salt


To Make the Strawberry Compote:

  • Put all ingredients in a large saucepan, cover and bring to a boil.
  • Uncover, reduce heat to low and bring to simmer. Let simmer for five minutes. Using an immersion blender, puree the mixture. Continue to simmer for 8 – 10 minutes until mixture thickens.
  • Skim foam from surface. Remove from heat and refrigerate until cool.

To Make the Granola:

  • Position the racks at the top and bottom third of the oven and preheat to 350 degrees Fahrenheit
  • Stir the oil, honey, and vanilla in a small saucepan over medium-low heat until the honey dissolves. Continue heating, stirring a few times, just until a few whiffs of steam come off the top. Set aside off the heat.
  • Mix the grains, almonds, dry milk, brown sugar, wheat germ, cinnamon, and salt in a big bowl. Pour in the oil mixture. Stir until everything is moist. Spread the mixture into even layers on two large rimmed baking sheets.
  • Bake until crunchy, about 20 minutes, stirring once halfway through baking. Cool on the sheets set on a rack for at least 1 hour and it hardens. Break the granola into bits, chips, and flakes for storage.