Baked Muesli with Honey Rhubarb

Make the most of spring rhubarb season with this delicious, healthy, make-ahead breakfast.

Nourish

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Servings6

Cook Time60 Minutes

Ingredients

FOR THE RHUBARB: 1 medium stock rhubarb, chopped

Zest and juice of ½ lemon

2 tablespoons honey

FOR THE MUESLI: 1 can coconut milk

1 egg

2 tablespoons melted coconut oil

2 cups Seven Sundays Blueberry Chia Buckwheat Muesli or your favorite muesli cereal

Yogurt, for serving

Maple syrup, for serving

Directions

TO MAKE THE RHUBARB: Heat oven to 300 F.
Place the chopped rhubarb on a baking sheet and drizzle with lemon juice, lemon zest and honey.
Bake for 30-40 minutes until soft and caramelized; set aside.
TO MAKE THE MUESLI: Increase oven temperature to 350 F.
Whisk together milk, egg and melted coconut oil. Add 2 cups muesli and stir to combine.
Pour mixture into a cast iron skillet (a bread pan, medium casserole dish or 6 ramekins will work as well).
Top with chopped rhubarb.
Bake for 25 minutes or until set and edges are lightly golden.
Top with yogurt and pure maple syrup.

0 minutes

Prep Time

60 minutes

Cook Time

Servings

Directions

TO MAKE THE RHUBARB: Heat oven to 300 F.
Place the chopped rhubarb on a baking sheet and drizzle with lemon juice, lemon zest and honey.
Bake for 30-40 minutes until soft and caramelized; set aside.
TO MAKE THE MUESLI: Increase oven temperature to 350 F.
Whisk together milk, egg and melted coconut oil. Add 2 cups muesli and stir to combine.
Pour mixture into a cast iron skillet (a bread pan, medium casserole dish or 6 ramekins will work as well).
Top with chopped rhubarb.
Bake for 25 minutes or until set and edges are lightly golden.
Top with yogurt and pure maple syrup.