raspberry & maple nut nograin-ola breakfast parfait
250g strawberries, stalk removed and halved
300g rhubarb, cut into 2cm pieces
3 tablespoons caster sugar
Seeds from 1 vanilla pod
250g raspberry & maple nut nograin-ola
2 cups full fat greek yoghurt
Preheat oven to 180ºC and line a baking tray.
In a large bowl, toss together strawberries, rhubarb, sugar and vanilla seeds. Pour on to baking tray and bake from 15 – 20 minutes until fruit has softened. Set aside to cool slightly.
In 4 glass tumblers, spoon layers of raspberry & maple nut nograin-ola, Greek yoghurt and stewed fruit.