BREAK­FAST TRIFLES

Super Food Ideas - - BRUNCH OVER EASY -

MAKES 6 PREP 20 MIN­UTES (PLUS COOL­ING) COOK 40 MIN­UTES

2 or­anges, juiced ¼ cup caster sugar 750g straw­ber­ries, hulled, sliced into rounds 200g brioche, cut into 1.5cm cubes (see notes) 1¹⁄³ cups plain Greek-style yoghurt Crunchy Muesli 2 cups rolled oats ²⁄³ cup wheat bran 1 cup sliv­ered al­monds ²⁄³ cup Brazil nuts, roughly chopped ½ cup pepi­tas ¼ cup sun­flower ker­nels ¼ cup firmly packed brown sugar 3 tea­spoons ground cin­na­mon ¼ tea­spoon ground nut­meg 1 or­ange, zested ¹⁄³ cup honey ¼ cup veg­etable oil ½ tea­spoon vanilla ex­tract

1 Pre­heat oven to 160°C/140°C fan-forced. 2 Make Crunchy Muesli Com­bine oats, bran, al­monds, Brazil nuts, pepi­tas, sun­flower ker­nels, brown sugar, cin­na­mon and nut­meg in a large bowl. Com­bine or­ange zest, honey, oil, vanilla and ¼ cup wa­ter in a jug. Pour over dry mix­ture. Us­ing your hands, mix well. Spread muesli mix­ture over a large bak­ing tray. Bake, stir­ring ev­ery 10 min­utes, for 40 min­utes or un­til dark golden. Cool on tray (see notes). 3 Com­bine or­ange juice and caster sugar in a bowl, stir­ring un­til sugar dis­solves. Add straw­berry. Stir to com­bine. Di­vide brioche among 6 x 1½-cup-ca­pac­ity serv­ing glasses. Top with straw­berry mix­ture and dol­lop with yoghurt. Sprin­kle with 1½ ta­ble­spoons muesli. Serve im­me­di­ately. NUTRI­TION: (each) 1652kj; 18g fat; 5.6g sat fat; 9.2g pro­tein; 46.6g carbs; 6.9g fi­bre; 29mg chol; 304mg sodium.

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