Ingredients
For the maple and ginger granola
- 350g giant oats
- 125g pecans, roughly chopped
- 1/2 tsp cinnamon
- 1 tsp ground ginger
- 100ml vegetable oil
- 175ml maple syrup, plus extra to drizzle
- 1tsp vanilla essence
- 100g sultanas
For the rhubarb and apple compote
- 250g sugar
- 400g rhubarb, roughly chopped
- 3 Bramley apples, peeled and diced
- Zest and juice of 1 orange
- 1350ml Greek yoghurt
Method
- Preheat oven to 180C and line a large baking sheet with parchment paper.
- Stir together the oats, pecans and spices. In a different bowl mix together oil, maple syrup and vanilla. Stir the wet ingredients into the dry to combine. Spread out on the baking tray in a single layer and cook for 30 minutes, shaking once.
- When the granola is still warm, stir through the sultanas. Allow to cool.
- Meanwhile, make the compote. Put all the ingredients, apart from the yoghurt, into a large pan with 200ml of water. Bring to the boil and simmer for 15-20 minutes, until soft and the liquid has reduced. Set aside to cook completely.
- Assemble the trifle. Spoon a layer of compote into a trifle dish, top with a layer of yogurt, then one of granola. Repeat until you fill the dish. Top with a dollop of yogurt and a drizzle of maple syrup. Serve immediately of very soon to keep the granola crunchy.