Breakfast trifle

Name: Breakfast trifle
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10 - 12
Ingredients: 350 g (12oz) giant oats; 125 g (4oz) pecans, roughly chopped; 1/2 tsp. cinnamon; 1 tsp. ground ginger; 100 mL (3 ½ fl oz) vegetable oil; 175 mL (6 fl oz) maple syrup, plus extra to drizzle; 1 tsp. vanilla extract; 100 g (3 ½oz) sultanas; 250 g (9oz) sugar; 400 g (14oz) rhubarb, roughly chopped; 3 Bramley apples, peeled and diced; zest and juice of 1 orange; 3 x 450ml tubs Greek yogurt, to serve

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

By The GH Kitchen TeamPublished: 03 April 2015

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Preparation Notes: 30min, plus cooling

Cooking Notes: about 30min

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Yields:

10 - 12

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hr

Ingredients

350 g (12oz) giant oats
125 g (4oz) pecans, roughly chopped
1/2 tsp. cinnamon
1 tsp. ground ginger
100 ml (3 ½ fl oz) vegetable oil
175 ml (6 fl oz) maple syrup, plus extra to drizzle
1 tsp. vanilla extract
100 g (3 ½oz) sultanas
250 g (9oz) sugar
400 g (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

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4 and line a large baking sheet with parchment paper.
2. 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.
3. 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.
4. Step 4
  When granola is still warm, stir through sultanas. Allow to cool completely before transferring to an airtight container.
5. 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.
6. 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.
  
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Per Serving:

Calories: 626
Fibre: 6 g
Total carbs: 79 g
Sugars: 53 g
Total fat: 27 g
Saturated fat: 7 g
Protein: 13 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time