With coconut, rhubarb and strawberry compote.
Pre heat your oven to 160 degrees celsius.
For the muesli, place the coconut oil, honey and 1 teaspoon of cinnamon into a saucepan and over a medium to low heat. Heat the mixture and stir with a whisk for 3 minutes, until all the ingredients are combined.
Divide the oats into two oven trays lined with baking paper and pour over the coconut mixture. Stir through the mix so the each oat is covered in the oil.
Place the trays into the oven and roast the oats for 40 minutes, stirring the oats every 10 minutes.
Once the oats are golden brown, take them out of the oven and leave them to cool, making sure you continue stirring the oats every 5 minutes to prevent the oats from sticking together.
Once the oats have cooled completely add the rest of the dry ingredients and give the muesli a good stir.
While the oats are toasting, prepare the compote by adding all the ingredients together in a small saucepan. Place the saucepan on the stove over a medium to low heat and cook the mixture down for 10 minutes, or until it has reduced to your desired consistency. Leave the mixture to cool before serving.
Serve the muesli with yoghurt, the compote and fresh fruit.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe courtesy of H2Coco
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