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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) Tamar Valley Greek Style Yoghurt
1 teaspoon vanilla bean paste

Method

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

Cranberry granola with poached rhubarb and yoghurt

How to make Cranberry granola with poached rhubarb and yoghurt

Ingredients

Method