Looking for a healthy-ish brekkie that ticks all the boxes?
Ingredients
- 130 g coconut oil
- 150 ml maple syrup
- 1 tsp vanilla-bean paste
- 2 cups (180 g) rolled oats
- 3⁄4 cup (100 g) rolled barley
- 3⁄4 cup (100 g) rolled spelt
- 1⁄2 cup (100 g) pumpkin seeds
- 1⁄2 cup (80 g) raw almonds, coarsely chopped
- 1⁄2 cup (75 g) sunflower seeds
- 1 cup (20 g) puffed millet
- Natural yoghurt, to serve
- Roast rhubarb and strawberries:
- 500 g rhubarb, cut into 5 cm lengths
- 1 cup (220 g) caster sugar
- Juice of 1 orange and 1⁄2 lemon
- 1⁄2 tsp finely grated ginger
- 200 g strawberries, hulled and quartered
Instructions
1 Preheat the oven to 150°C (130°C fan). Melt coconut oil in a saucepan over low heat, add maple syrup and vanilla-bean paste; stir, set aside.
2 Place all dry ingredients in a large bowl. Mix to combine, then pour maple syrup mixture over, stirring to coat evenly, then spread on a baking tray lined with baking paper. Toast, stirring occasionally, until golden and evenly toasted, 40–45 min. Allow to cool on the tray, then coarsely crumble. Store in an airtight container in a cool, dry place until required (up to 2 weeks).
3 To make roast rhubarb and strawberries, preheat the oven to 200°C (180°C fan). Combine all ingredients except strawberries in a bowl, then spread over a roasting tray and roast until rhubarb is tender but still holding shape, 10–15 min. Add strawberries while still warm then set aside to cool. Mix well and serve immediately with toasted muesli and yoghurt.
