Being allergic to nuts, I’m always fed up by the lack of nut-free granola in the shops so decided to make my own. I didn’t think it would be that difficult and it wasn’t! I bought some lovely big Scottish porridge oats, mixed them together in a bowl with some honey and cinnamon (all to taste but make sure you add enough honey to stick the oats together a bit) then dropped them onto a baking tray to bake for 15 mins at 180 degrees (356F). The rhubarb compote again was really straight forward to make – I washed and chopped the rhubarb, put in a pan with a little water and sugar, then left it bubble away until the rhubarb had broken down. Both of these I made last night to have for breakfast with yogurt this morning so they had cooled down perfectly. The granola should keep in an airtight container for ages and the compote in the fridge for 3 days, but mine won’t even last that long! Enjoy making and eating this!