This granola, fruit compote and yogurt trifle is delicious served immediately, when the granola has a crunch to it, and the leftovers make a wonderful Bircher-style muesli
175ml (6 fl oz) maple syrup, plus extra to drizzle
1tsp. vanilla extract
100g (3 ½oz) sultanas
250g (9oz) sugar
400g (14oz) rhubarb, roughly chopped
3 Bramley apples, peeled and diced
zest and juice of 1 orange
3 x 450ml tubs Greek yogurt, to serve
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4 and line a large baking sheet with parchment paper.
Step 2
In a large bowl, stir together the oats, pecans and spices. In a large mixing bowl, combine the oil, maple syrup and vanilla.
Step 3
Stir the wet ingredients into the dry to combine. Spread the granola out in a single layer on the baking tray and cook for 30min, shaking once.
Step 4
When granola is still warm, stir through sultanas. Allow to cool completely before transferring to an airtight container.
Step 5
Meanwhile, make the compote. Put all the ingredients into a large pan with 200ml (7fl oz) water, bring to the boil, then simmer for 15-20min, until soft and the liquid has reduced. Set aside to cool completely.
Step 6
To assemble the trifle, spoon a layer of compote into a trifle dish or glass bowl, 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 or store in the fridge for up to 5hr.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
