Yes yes, we all know avo on toast, and there are probably way too many versions out there… but are there? There’s room for a little extra one in my opinion, one full of colours (pinkpinkpink) and textures and flavours, something to change from the classic “smashed avo and tomatoes”.
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Rhubarb is truly one of my favourite fruits; it’s gorgeous in every way: look, colour, taste, versatility. Honestly, once you go rhubarb, you never go back – I absolutely love it’s acidity that perfectly cuts through a creamy yoghurt or cake or pudding and adds an extra depth of flavour.
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A gorgeous granola with extra crispy twangs from the tiny buckwheat seeds, chewiness from the dried figs and Speculoos-style comfort from the intense muscovado – this is just such a heart-warming treat to have in the mornings (or any time of day as a matter of fact). Definitely something to try, not only with your breakfast yoghurt, but also as a salad topping or with as a garnish on your roasted chicken breast. Granola is such a versatile product and it’s just so quick to make a large batch which will last you for days.
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