Honey Rhubarb Granola

The subtle tartness of fresh rhubarb combined with the warm sweetness of honey makes this granola a standout for breakfast or snack time. Its golden crunch comes from oats, nuts, and coconut, while nutrient-rich seeds and natural sweeteners pack each bite with wholesome energy. It is a recipe I return to every spring especially when I want to make something nourishing yet a little indulgent to enjoy through the week.

I first made this when I had a few stalks of rhubarb left from a pie and wanted to use them creatively now it is my go-to whenever rhubarb season arrives.

Ingredients

• Rolled oats: provide a hearty texture and fiber choose certified gluten free if needed
• Unsweetened shredded coconut: adds natural sweetness and chew aim for fine texture
• Chopped walnuts: deliver richness and crunch toast them lightly for extra flavor
• Chopped almonds: give a nutty base and added protein slice or roughly chop
• Chia seeds: boost omega 3s and fiber ensure they are fresh to avoid bitterness
• Flaxseed meal: adds earthy depth and nutrients store in fridge for freshness
• Coconut sugar: a low glycemic sweetener with caramel notes use unrefined
• Ground cinnamon: adds warmth and aroma go for true Ceylon if possible
• Sea salt: balances sweetness and sharpens other flavors use fine grain
• Melted coconut oil: brings everything together with a subtle tropical note choose virgin
• Raw honey: adds complex sweetness and helps form clusters use local if you can
• Pure vanilla extract: rounds out the flavor look for alcohol free if preferred
• Finely chopped fresh rhubarb: brings tart pops of flavor use firm brightly colored stalks

Step-by-Step Instructions

Preheat and Prepare:

Preheat your oven to 300 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking and allow for easy cleanup

Mix Dry Ingredients:

In a large mixing bowl combine the oats shredded coconut chopped walnuts chopped almonds chia seeds flaxseed meal coconut sugar ground cinnamon and sea salt stir well to ensure even distribution

Warm and Combine Wet Ingredients:

In a small saucepan over low heat gently warm the coconut oil and honey just until melted and smooth then remove from heat and stir in the vanilla extract

Combine Wet and Dry:

Pour the warm liquid mixture over the dry ingredients stirring thoroughly until every piece is evenly coated and glistening

Fold in Rhubarb:

Gently fold the finely chopped rhubarb into the mixture taking care not to break up the fruit too much so you preserve small tart pockets

Spread and Bake:

Spread the mixture evenly onto your prepared baking sheet creating a single uniform layer to ensure even toasting

Stir and Finish Baking:

Bake for 35 to 40 minutes stirring once halfway through to prevent burning at the edges and checking toward the end for golden crispness

Cool Completely:

Let the granola cool fully on the baking sheet to allow clusters to form and become crunchy avoid transferring before cooled

Store:

Once fully cooled store the granola in an airtight container at room temperature for up to two weeks

Bookmark

You Must Know

The rhubarb is what I look forward to most in this recipe its tart sparkle keeps the granola from being too sweet and reminds me of the rhubarb bushes in my grandmother’s garden where I first learned to bake

Storage Tips

Once the granola is completely cool transfer it to a tightly sealed jar or container. Store it at room temperature for up to two weeks. For longer storage freeze in a zip top bag and allow it to come to room temperature before serving.

Ingredient Substitutions

Use maple syrup or agave instead of honey for a vegan version. If you are out of coconut sugar try using date sugar or skip it for a lower sugar mix. Swap the nuts with pecans or pistachios based on preference or availability.

Serving Suggestions

Spoon over Greek yogurt with berries for a protein packed breakfast. Layer into parfaits or blend into trail mix with dark chocolate. It is also delicious over stewed fruit or served warm with milk like cereal.

Bookmark

Cultural Context

Though rhubarb is often used in British and Northern European desserts this recipe gives it a whole new role in an American style granola. Its use here nods to rustic baking traditions while embracing modern nutrition focused eating.

Frequently Asked Questions About Recipes

→ Can I use frozen rhubarb?

Yes, but thaw and drain it well before adding to avoid excess moisture during baking.

→ How do I ensure the granola stays crunchy?

Cool the granola completely before storing and bake until golden brown, stirring once during baking.

→ Can I make it vegan?

Yes, simply substitute the honey with maple syrup or agave nectar for a vegan-friendly version.

→ What can I use instead of coconut sugar?

You can use brown sugar or maple sugar as a substitute, keeping the flavor balance similar.

→ How long does homemade granola last?

Stored in an airtight container at room temperature, it stays fresh for up to 2 weeks.

→ Can I add dried fruit?

Yes, add dried fruits like raisins or cranberries after baking for a chewy texture contrast.