Yield: about 4-5 servings


  • ¼ cup finely chopped walnuts
  • ¼ cup plus 2 tbsp. unsweetened shredded coconut
  • 1 cup old fashioned oats
  • 1½ tbsp. maple syrup
  • 1½ tbsp. honey
  • 1 tbsp. coconut or olive oil
  • Pinch of coarse salt
  • Dash of ground cinnamon
  • Dash of grated nutmeg
  • 3 cups coarsely chopped rhubarb
  • 3 cups hulled and quartered strawberries
  • up to ¼ cup sugar (I used vanilla sugar)
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  • step 1: HideShow Images

    Heat the oven to 350˚ F. Meanwhile, in a medium skillet over medium heat, toast the walnuts, stirring occasionally, until lightly browned and fragrant. Transfer to a medium bowl. Add in the coconut, oats, maple syrup, honey, coconut oil, salt, cinnamon and nutmeg. Stir to combine. Transfer to a baking sheet lined with a silicone baking mat and spread into an even layer. Bake, stirring once or twice, for 15 minutes or until lightly browned. Remove from the oven and set aside.

  • step 2: HideShow Images

    While the granola is baking, prepare the filling. Combine the rhubarb, strawberries and sugar in a mixing bowl and toss well to combine. Transfer to a baking dish or individual oven-safe dishes. Bake for 30 minutes, mixing gently at 10 minute intervals. After the 30 minutes are up, top with the granola mixture and return to the oven. Bake for 10 minutes more, then remove from the oven and cool slightly before serving.