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Cranberry granola with poached rhubarb and yoghurt

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 140g (1 1/2 cups) rolled oats
  • 2 tablespoons pure maple syrup
  • 11/2 tablespoons rice bran oil
  • 1/2 teaspoon 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 tablespoon water
  • 250g punnet strawberries, washed, hulled, halved
  • 330g (1 1/4 cups) Tamar Valley Greek Style Yoghurt
  • 1 teaspoon vanilla bean paste


  • 1
    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.
  • 2
    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.
  • 3
    Combine the yoghurt and vanilla in a bowl. Divide rhubarb mixture among glasses. Top with granola and yoghurt.

Source: taste.com.au


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