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

macadamia nuts

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 >

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