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Pecan and Coconut Granola with Roasted Rhubarb and Blackcurrants
Ingredients
  • 450g jumbo rolled oats
  • 120g quinoa flakes
  • 4 tbsp black sesame seeds
  • 370g honey
  • 110ml sunflower oil
  • 1 tsp vanilla essence
  • Salt 90g flaked dried coconut (coconut chips)
  • 150g pecan halves, roughly chopped
  • 720g Greek yoghurt, to serve
  • subheading: For the fruit:
  • 450g rhubarb, trimmed and cut into 4cm-long pieces
  • 3.5cm piece fresh ginger, peeled and finely grated
  • Shaved strips of 1 small orange
  • 100g caster sugar
  • 350g blackcurrant (frozen and defrosted is fine, if need be)
Steps
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