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Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper; set aside.
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In a large bowl, whisk together all the dry ingredients until thoroughly combined. In a small bowl, whisk together the syrup and oil, and then fold into the dry mix with a wooden spoon or rubber spatula. Mix for 2 to 3 minutes, until the granola is wet and clumpy.
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Transfer the granola to the prepared baking sheet and use the back of your spoon or spatula to spread it out in an even layer.
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Bake for 40 to 45 minutes, rotating halfway through, until lightly browned and fragrant. Remove from the oven; let cool completely. Gently break up the granola into clumps and store in an airtight container at room temperature for up to 2 weeks.
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To make the stewed rhubarb, heat a small saucepan over medium-low heat; add the rhubarb, syrup, lemon juice, and vanilla bean, and stir. Cook for 6 to 8 minutes, until bubbling and the rhubarb is tender and loses a bit of its color. Remove from the heat and set aside.
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Divide the yogurt among four bowls, add a ó cup of granola to each bowl (there will be 1 cup granola left over), and then divide the stewed rhubarb among the bowls.