Rhubarb and almond muesli

19th May 2015

Prep time: 20 mins   Cook time: this recipe needs to be left overnight to achieve the best resultsPrep time: 20 mins
Cook time: this recipe needs to be left overnight to achieve the best results

Ingredients 

  • 200g rhubarb, cut into pieces
  • 3 tbsp honey
  • 120ml fresh orange juice
  • 120g rolled oats
  • 1 tsp ground cinnamon
  • 50g toasted flaked almonds
  • Greek yoghurt to serve

 
Method 

  • Place the rhubard in a large saucpan with the honey and orange juice and poach gently over a low heat for about 10 minutes, until the rhubarb is soft. Cool and drain the cooking juices into a jug
  • Mix the cooking juices with the oats, cinnamon, yoghurt, half the almonds and half the rhubarb. Stir to combine and pop in the fridge over night
  • Serve the muesli topped with the remianing poached rhubarb and almonds, more Greek yoghurt and a drizzle of honey