4 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.