Prep 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
Prep time: 20 mins