Name: Baked Rhubarb and Ginger Date Granola Yoghurt Bowls (Vegan)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 5-6 rhubarb stems, trimmed and chopped into 2-cm lengths; ½ lemon, juiced; 1 tbsp honey or maple syrup; ½ tsp cinnamon; ¼ tsp ginger; 100g rolled oats; 20g puffed quinoa; 75g mixed nuts, chopped (e.g. Brazil nuts, almonds, walnuts, cashews and hazelnuts); 50g mixed seeds (e.g. hemp, sunflower, pumpkin and flax); Spices: 1 tsp cinnamon and 1 tsp ground ginger; 4 dates, pitted and chopped; A pinch of salt; 45g smooth runny almond butter; 30ml (2 tbsp) olive oil; 30ml (2 tbsp) honey or maple syrup; ½ tsp vanilla extract; Dairy-free yoghurt; Pomegranate

desserts

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breakfast

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Packed with fibre, protein and wholefood ingredients, these Baked Rhubarb and Ginger Date Granola Yoghurt Bowls are great for making the most of rhubarb season and have so much flavour.

I love rhubarb and always find the season is so short and I don’t get around to making any recipes in time. But, this year, as soon as I saw this forced rhubarb in the supermarket, I knew I wanted to make a simple yet elevated breakfast that is special enough to enjoy on the weekends but easy enough to prepare and eat every day before work. It’s truly delicious, with the tangy soft rhubarb, the ginger cinnamon granola and the pieces of nuts and dates in every bite.

A bowl of Baked Rhubarb and Ginger Date Granola with yoghurt — Baked Rhubarb and Ginger Date Granola Yoghurt Bowls

Why will I love this?

This bowl is so good:

Creamy thick dairy-free yoghurt
Piled high with crunchy nutty and seedy golden chunks of granola
Topped with juicy slightly tangy and tart pink rhubarb
Lots of colour and texture
Naturally made with wholefood ingredients
Homemade granola is always so much better than shop-bought
Easy to make
Both recipes bake in the oven at the same time
Easy to make ahead of time
- Ideal for meal prep
The granola keeps for 2 weeks at least
Make up a bigger batch!
Great for rhubarb season
Naturally vegan, dairy-free and egg-free
Easily gluten-free and nut-free
Serve with your favourite yoghurt (or over porridge oats)
Highly versatile
Special and fancy yet so simple
Made with a handful of ingredients
High in fibre
A natural source of protein
Contains at least 17 different plant points
Great fir gut diversity!

If you already love the sound of these bowls, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A pan of Ginger Date Granola — Ginger Date Granola

A dish of baked rhubarb — Ginger Date Granola

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my “shop the recipe” section for my favourite and recommended products.

For the rhubarb:

Forced rhubarb: I used forced rhubarb as it’s in season at the minute and has a gorgeous pink colour.
Lemon: for some tang and juiciness.
Honey or maple syrup: to balance out the tartness.
Cinnamon and ginger: to add so much flavour.

Ginger Date Granola pan and Baked Rhubarb — Ginger Date Granola and Baked Rhubarb

A Baked Rhubarb and Ginger Date Granola Yoghurt Bowl — Ginger Date Granola and Baked Rhubarb

And for the granola:

Rolled oats: the bigger oats add more texture.
Puffed quinoa: this adds a lovely texture, some more protein and fibre. You can find it in health food stores or online, or you can use puffed soya crispies or puffed rice cereal.
Mixed nuts: any nut will do like Brazil nuts, cashews, almonds, walnuts and hazelnuts as I have used. Or, add your favourites.
Mixed seeds: I use a blend of pumpkin, sunflower and whole flaxseed).
Spices: cinnamon and ginger, as above.
Dates: chop these up and add into the mix. If you prefer other dried fruits, then use those.
Salt: for flavour.
Runny smooth almond butter: to add fat and wetness to the mix to help form clusters.
Olive oil: this makes the granola rich and buttery without the butter and allows for chunky clusters.
Honey or maple syrup: as above.
Vanilla extract: for flavour.

Serve this with some dairy-free yoghurt (I often stir in some protein powder to time) and I love adding some pomegranate on top.

Is this gluten-free and nut-free?

This is naturally gluten-free as long as you use GF oats. To make this nut-free, swap the mixed nuts for more seeds and the almond butter for sunflower seed butter or tahini.

Close up of Baked Rhubarb and Ginger Date Granola Yoghurt Bowls — Baked Rhubarb and Ginger Date Granola Yoghurt Bowls

A Baked Rhubarb and Ginger Date Granola Yoghurt Bowl with a spoon — Baked Rhubarb and Ginger Date Granola Yoghurt Bowls

How do I make this?

This is ready to enjoy in a few steps:

Trim and chop the rhubarb: and toss in a baking dish with the other ingredients.
Bake for 20 to 25 minutes: until soft and juicy.
Meanwhile combine all of the granola ingredients: until sticky.
Spread into an even layer on a tray: and pat down.
Bake for 20 to 25 minutes: until golden brown and crispy.
Allow the granola to cool before scrunching it up: into chunks.
Serve together with yoghurt: and your desired toppings and fruits.

How long will it last?

Keep the granola in a sealed jar for 2 weeks and the rhubarb in the fridge in a sealed container for 3-5 days.

Half eaten Baked Rhubarb and Ginger Date Granola Yoghurt Bowl — Baked Rhubarb and Ginger Date Granola Yoghurt Bowls

What other recipes can I try?

For more rhubarb and breakfast recipes: