With coconut, rhubarb and strawberry compote.


  • Coconut and cinnamon toasted muesli

  • 200g H2coco Coconut Oil (OVCO)

  • 150g honey

  • 1tsp ground cinnamon

  • 750g rolled oats

  • 75g toasted pepitas

  • 75g toasted sunflower seeds

  • 50g goji berries

  • 150g toasted shredded coconut

  • 300g dried figs, finely sliced

  • 2tsp ground cinnamon

  • Coconut, rhubarb and strawberry compote

  • 200g rhubarb, roughly chopped

  • 100g frozen strawberries

  • 2tbs coconut oil

  • 30ml water

  • 2 orange peel strips

  • 1 cinnamon stick

  • ½ vanilla bean


  • 1.

    Pre heat your oven to 160 degrees celsius.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Place the trays into the oven and roast the oats for 40 minutes, stirring the oats every 10 minutes.

  • 5.

    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.

  • 6.

    Once the oats have cooled completely add the rest of the dry ingredients and give the muesli a good stir.

  • 7.

    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.

  • 8.

    Serve the muesli with yoghurt, the compote and fresh fruit.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 316kj
  • Fat Total 18g
  • Saturated Fat 12g
  • Protein 6g
  • Carbohydrate 34g
  • Sugar 9g
  • Sodium 11mg

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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