Cranberry granola with poached rhubarb and yoghurt
Cranberry granola with poached rhubarb and yoghurt from www.taste.com
Ingredients:
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) Greek-style yoghurt
1 teaspoon vanilla bean paste
- Method
- Step 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.
- Step 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.
- Step 3Combine the yoghurt and vanilla in a bowl. Divide rhubarb mixture among glasses. Top with granola and yoghurt.
- ENJOY
