Christmas Muesli with Yoghurt Custard
Layered in a glass dish, this recipe becomes a breakfast-appropriate trifle. The muesli makes a great gift, too. 6 cups rolled oats (a mixture of wholegrain and
regular oats is good)
2 cups flaked wheat
2 cups puffed rice
100g each: raw almonds, walnuts, pistachios and
1 cup coconut thread
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 cup apple juice
¹⁄³ cup coconut oil
¼ cup liquid honey
2 teaspoons vanilla extract
½ cup dried cranberries
½ cup dried apricots, chopped
1 cup dried strawberries or sour cherries, roughly
chopped 500g thick Greek-style yoghurt 500ml custard, home-made or bought 1 lemon, finely grated zest
Fresh seasonal fruit to serve
Heat oven to 150°C. Line a large baking pan with baking paper.
In a large bowl combine rolled oats, flaked wheat, puffed rice, nuts, coconut and spices.
In a small saucepan heat apple juice, coconut oil and honey until just warm then stir in vanilla. Pour mixture over dry ingredients and mix well.
Spread mixture evenly over pan and bake 35-40 minutes, stirring every 5 minutes, until golden brown.
Remove from oven and allow to cool before adding the dried fruit. Muesli will keep for up to 3 weeks in an airtight container. Makes about 30 serves
To make the Yoghurt Custard, fold together yoghurt, custard and lemon zest.
Serve muesli in individual dishes or one large serving dish, layered with the Yoghurt Custard and topped with seasonal fruit. Serves 8-10 >