Ingredients
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140g (1 1/2 cups) rolled oats
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2 tablespoons pure maple syrup
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11/2 tablespoons rice bran oil
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1/2 teaspoon ground cinnamon
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40g (1/4 cup) slivered almonds, toasted
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40g (1/4 cup) dried cranberries
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1 orange, rind finely grated, juiced
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1 bunch rhubarb, trimmed, cut into 4cm lengths
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55g (1/4 cup) caster sugar
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1 tablespoon water
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250g punnet strawberries, washed, hulled, halved
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330g (1 1/4 cups) Tamar Valley Greek Style Yoghurt
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1 teaspoon vanilla bean paste
Method
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1Preheat 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.
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2Meanwhile, 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.
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3Combine 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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