2 years ago

Baked Muesli with Honey Rhubarb

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

6-8 servings
Preparation time: 1 hour

Ingredients

  • 2 cups Seven Sundays
    Blueberry Chia Buckwheat Muesli
  • 1 can coconut milk
  • 1 egg
  • 2 tablespoons melted
    coconut oil
  • 1 medium stock
    rhubarb, chopped
  • Zest and juice of ½
    lemon
  • 2 tablespoons honey
  • Yogurt and pure maple
    syrup for serving

Directions

  1. Heat oven to 300 F.
  2. Place the chopped
    rhubarb on a baking sheet and drizzle with lemon juice, lemon zest and honey.
  3. Bake for 30-40
    minutes until soft and caramelized; set aside.
  4. Increase oven
    temperature to 350 F.
  5. Whisk together milk,
    egg and melted coconut oil. Add 2 cups of Seven Sundays Blueberry Chia
    Buckwheat Muesli and stir to combine.
  6. Pour mixture into a
    cast iron skillet (a bread pan, medium casserole dish or 6 ramekins will work
    as well).
  7. Top with chopped
    rhubarb.
  8. Bake for 25 minutes
    or until set and edges are lightly golden.
  9. Top with yogurt and
    pure maple syrup.