Recipe Update

Preparation Time

15 minutes 

Cooking Time
20 minutes 

Ingredients

140g (1 1/2 cups) rolled oats

2 tbs pure maple syrup

11/2 tbs rice bran oil

1/2 tsp ground cinnamon

40g (1/4 cup) slivered almonds, toasted

40g (1/4 cup) dried cranberries

1 orange, rind finely grated, juiced

1 bunch rhubarb, trimmed, cut into 4cm lengths

55g (1/4 cup) caster sugar

1 tbs water

250g punnet strawberries, washed, hulled, halved

330g (1 1/4 cups) Greek-style yoghurt

1 tsp vanilla bean paste

Method

Preheat oven to 170°C. Line a baking tray with baking paper. Combine the oats, maple syrup, oil and cinnamon in a bowl. Spread over tray. Bake for 20 minutes or until crisp. Set aside to cool. Stir in almonds and cranberries.

Meanwhile, combine orange rind, orange juice, rhubarb, sugar and water in a saucepan over medium heat. Stir until sugar dissolves. Cover. Simmer for 5 minutes or until rhubarb is just tender. Fold in strawberries. Set aside to cool.

Combine the yoghurt and vanilla in a bowl. Divide rhubarb mixture among glasses. Top with granola and yoghurt.

Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.