Strawberry Ginger Compote and Homemade Granola Served on Greek Yogurt
Calories
Ingredients
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)
- ⅔ cup almond oil
- ⅔ 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
Instructions
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.