Kokako organic granola pot with organic tamarillo

Sophie Barclay

Dessert for breakfast - feel free to double or triple the recipe so you have some in reserve!

Ingredients

Rhubarb and Tamarillo Compote

To Serve

Directions

1. For the granola, combine all ingregients. Mix with 40ml of pure Canadian maple syrup and 25ml of canola oil. Roast in a pre-heated oven at 180 degC for 15 minutes, turning every 5 minutes.
2. For the rhubarb and tamarillo compote, clean and slice rhubarb into 1.5cm strips on an angle and combine with sugar, lemon and spices overnight. Score tamarillos and pour over boiling water and leave for 5 mins. Rinse with cold water then quarter and slice. Add to rhubarb and cook in oven for 30 mins – stir every 10 mins. Allow to cool and refrigerate
3. To serve, place granola in bowl or wide glass, add 80ml Clearwater Organic Natural Yoghurt and tamarillo and rhubarb compote.
4. Garnish with toasted almonds and toasted shredded coconut

• Serves: 2
• Seasons: Spring, Summer, Autumn, Winter