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Breakfast granola trifle

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Level up your breakfast granola with this trifle. It will make brunch with friends or family extra special.

  • Serves6
  • Cook time30 minutes
  • Prep time15 minutes, + cooling & overnight chilling time
Breakfast granola trifle


  • 4 rhubarb stems, coarsely chopped
  • 2 tbs caster sugar
  • 1 orange, zested, juiced
  • 250g strawberries, halved
  • 125g blackberries
  • 125g raspberries
  • 720g tub vanilla yoghurt


  • 3 cups (270g) rolled oats
  • 1 cup (60g) bran flakes
  • 1/4 cup (20g) flaked almonds
  • 2 tbs pepitas (pumpkin seeds)
  • 2 tbs chopped pistachios
  • 2 tsp ground cinnamon
  • 80g butter, chopped
  • 1/3 cup (80ml) Coles Pure Australian Honey
  • 2 tbs brown sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the granola, preheat oven to 180°C. Grease a roasting pan and line with baking paper. Combine the oats, bran flakes, almonds, pepitas, pistachios and cinnamon in a large bowl. Combine the butter, honey and sugar in a small saucepan over medium heat. Cook, stirring, for 2-3 mins or until butter melts and mixture is smooth. Pour over the oat mixture. Stir to combine. Spread evenly over prepared pan. Bake, stirring every 5 mins, for 20-25 mins or until oats are golden brown. Set aside in pan to cool.

  2. Step 2

    Meanwhile, line a rimmed baking tray with baking paper. Arrange rhubarb over the tray. Sprinkle with sugar and orange zest. Drizzle with orange juice. Bake for 10 mins or until the rhubarb is just tender. Add the strawberry and blackberries and bake for a further 5 mins or until just tender. Sprinkle with raspberries. Set aside to cool completely. Transfer to an airtight container and place in the fridge overnight to chill.

  3. Step 3

    Spoon half the yoghurt among serving glasses. Top with half the rhubarb mixture and half the granola. Continue layering with the remaining yoghurt, rhubarb mixture and granola. Serve immediately.

Recipe tip

Use it up:
You'll have almonds, pepitas and pistachios left over after making this recipe. Use them as a topper for salads, porridge or smoothie bowls. Or, instead of making your own granola, use whatever muesli or granola you have in the pantry.

Clever storage: Store any leftover granola in an airtight container at room temperature for up to 3 months.

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