TOASTED MUESLI WITH ROAST RHUBARB & STRAWBERRIES

Prep: 20 mins. Cooking: 1 hr + cooling. Serves 6-8.

130g coconut oil

150ml maple syrup

1 tsp vanilla-bean paste

2 cups (180g) rolled oats

¾ cup (100g) rolled barley

¾ cup (100g) rolled spelt

⅔ cup (100g) pepitas

½ cup (80g) raw almonds, coarsely chopped ½ cup (75g) sunflower seeds

1 cup (20g) puffed millet

Natural yoghurt, to serve

Roast rhubarb & strawberries

500g rhubarb, cut into 5cm lengths

1 cup (220g) raw caster sugar

Juice of 1 orange and ½ lemon

½ tsp finely grated ginger

200g strawberries, hulled and quartered

1 Preheat oven to 150 ˚ C (130 ˚ C fan). Melt coconut oil in a saucepan over low heat, add maple syrup and vanilla-bean paste; stir, set aside.

2 Place all dry ingredients in a large bowl.

Mix to combine then pour maple syrup mixture over, stirring to coat evenly, then spread on a baking tray lined with baking paper. Toast, stirring occasionally, until golden and evenly toasted, 40-45mins. Allow to cool on tray, then coarsely crumble. Store in an airtight container in a cool, dry place until required (up to 2 weeks).

3 To make roast rhubarb and strawberries, preheat oven to 200 ˚ C (180 ˚ C fan). Combine all ingredients except strawberries in a bowl, then spread over a roasting tray and roast until rhubarb is tender but still holding shape, 10-15mins. Add strawberries while still warm then set aside to cool. Mix well and serve immediately with toasted muesli and yoghurt.

TIP Rolled barley, spelt and puffed millet are available online and from selected health-food stores.