Cranberry granola with poached rhubarb and yoghurt

Cranberry granola with poached rhubarb and yoghurt

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Fruit, spice and nuts star in our twist on this baked brekkie invention of cranberry granola.

The ingredient of Cranberry granola with poached rhubarb and yoghurt

  1. 140g (1 1/2 cups) rolled oats
  2. 2 tablespoons pure maple syrup
  3. 11/2 tablespoons rice bran oil
  4. 1/2 teaspoon ground cinnamon
  5. 40g (1/4 cup) slivered almonds, toasted
  6. 40g (1/4 cup) dried cranberries
  7. 1 orange, rind finely grated, juiced
  8. 1 bunch rhubarb, trimmed, cut into 4cm lengths
  9. 55g (1/4 cup) caster sugar
  10. 1 tablespoon water
  11. 250g punnet strawberries, washed, hulled, halved
  12. 330g (1 1/4 cups) Tamar Valley Greek Style Yoghurt
  13. 1 teaspoon vanilla bean paste

The instruction how to make Cranberry granola with poached rhubarb and yoghurt

  1. Preheat oven to 170u00b0C. 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.

Nutritions of Cranberry granola with poached rhubarb and yoghurt

fatContent: 513.85 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 6.5 grams saturated fat
sugarContent: 62 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 13 grams protein
sodiumContent:

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