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


  • 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
  • 2 tablespoons honey
  • Yogurt and pure maple
    syrup for serving


  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
  8. Bake for 25 minutes
    or until set and edges are lightly golden.
  9. Top with yogurt and
    pure maple syrup.