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Strawberry Rhubarb Granola

What better way to welcome in Spring than with this sweet and tangy seasonal granola?! Rhubarb can be a curious ingredient to work with, but making a compote-like sauce seemed like a rad way of using the abundance of this seasonal sensation. I love the bright and tart flavour it brings to breakfast, but this chunky and satisfying granola also eats like a stellar snack by the handful! Feel free to substitute the almonds for any other nut or seed you have on hand – cashews, macadamias, sunflower seeds… would be delicious. Freeze-dried strawberries add a gorgeous colour and crunch to this mix, but if you can’t find them, just make sure to add some fresh strawberries to the bowl. I hope you enjoy celebrating Spring with this one!  

Strawberry Rhubarb Granola


  • 3 cups / 375g chopped rhubarb + 3 Tbsp. water
  • ½ cup / 125ml pure maple syrup
  • 1 tsp. vanilla extract
  • ½ tsp. fine grain sea salt
  • cup expeller-pressed coconut oil or ghee
  • ¼ cup / 35g coconut sugar
  • zest of 1 lemon
  • 2 Tbsp. freshly squeezed lemon juice
  • ¼ cup / 40g chia seeds
  • 3 cups / 300g rolled oats gluten-free if necessary
  • 1 cup / 200g buckwheat groats
  • 1 ½ cups / 125g coconut flakes
  • 1 cup /150g almonds
  • 1 cup / 10g freeze dried strawberries optional, but delicious


  • Combine the water, chopped rhubarb, maple syrup, vanilla and salt in a medium saucepan over medium heat. Bring to a simmer and cook covered for about 10 minutes. Once soft, remove from heat, stir in the coconut oil, coconut sugar, lemon zest, lemon juice, and stir to achieve a uniform liquid. Lastly, add the chia seeds, stir well to combine, and set aside.
  • Preheat oven to 350°F / 175°C.
  • In a large bowl combine oats, buckwheat, and coconut flakes. Roughly chop almonds and add them to the mix.
  • Pour liquid ingredients over dry and fold coat.
  • Spread mixture out in an even layer on a lined baking sheet and press firmly with the back of a spatula to ensure that the mixture is compact. Bake for 15-20 minutes. Remove from oven, flip granola in large chunks, and place back in oven to bake for another 10 minutes, stirring every 3-4 minutes until toasted and fragrant, about 45-50 minutes total. Turn off the oven and allow to cool completely — this will result in a super-crunchy batch. Make sure to check on it though as it still can burn at the beginning of the cool-down process.
  • Once cool, add the freeze dried strawberries, if using. Give it all a good toss to combine, then store in an airtight glass container for up to one month.


Makes 8 cups / 2 litres
*For freeze-dried fruit, try online