Rhubarb vanilla pots with granola


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Tangy rhubarb compote snuggled up with creamy vanilla yoghurt and topped off with crunchy granola – this is a real power breakfast. Feel free to play around with other nut combinations, as this is just a suggestion.
 All of the elements can be made in advance, ready to assemble when you're short on time.

If you want, you can make a double portion of the granola - just store the leftovers in a sealed jar and eat within a few weeks. Alternatively, hand it out as a foodie gift to your friends.





Rhubarb compote

Preheat the oven to 160°C/gas mark 3
Start by making the granola. Roughly crush the nuts and add to a large bowl with the oats and cinnamon
Combine the apple juice, maple syrup, sunflower oil, vanilla extract and salt in a jug and pour over the dry ingredients. Mix well and evenly spread the mix over a baking sheet
Bake in the oven for 30 minutes, stirring every 10 minutes to make sure the granola bakes evenly
While the granola is baking, prepare the compote. Trim the rhubarb and cut into 1cm cubes. Peel and core the apple and cut into 1cm cubes
Place the fruit in a saucepan, add the apple juice and sugar and cover with a lid. Cook for approximately 8 minutes, stirring from time to time
Remove the lid from the pan and cook uncovered for a further 12 minutes, until the fruit has softened and most of the liquid has evaporated. Set aside to cool
Once the compote and the granola are cool, assemble the pots. Add a couple of tablespoons of rhubarb compote into the bottom of each glass, top with a few tablespoons of yoghurt and sprinkle over the granola
Rhubarb vanilla pots with granola
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