First, combine all the ingredients for the layer in a jar. Mix to combine well.
Pop it in the fridge overnight or for at least 4hrs so that the oats swell.
Pre heat the oven to 180c
Mix the crumble mix so everything is combined–transfer to a baking tray.
Bake for 10 minutes until lightly toasted. Set aside.
Add the rhubarb, maple syrup and a splash of water to a small frying pan.
Cook on a medium heat for a few minutes until the rhubarb softens and melts down. Set aside.
In a small bowl, mix the maple syrup and vanilla into the coconut yogurt.