Toasted muesli with roast rhubarb and strawberries

Australian Gourmet Traveller recipe for toasted muesli with roast rhubarb and strawberries.
Toasted muesli with roast rhubarb and strawberries

Toasted muesli with roast rhubarb and strawberries

William Meppem
6 - 8
1H 20M

This crunchy wholegrain granola is at its best served with a warm spiced milk or almond milk – try an infusion of cinnamon, cardamom and star anise, along with a vanilla bean. A dollop of thick natural yoghurt and the warm roast rhubarb rounds things out nicely.


Roast rhubarb and strawberries



1.Preheat oven to 150C. Melt coconut oil in a saucepan over low heat, add maple syrup and vanilla paste, stir and set aside.
2.Combine dry ingredients, except pistachios and coconut flakes, and rind in a large bowl, pour maple syrup mixture over, stir to coat evenly, then spread over a baking tray lined with baking paper. Roast, stirring occasionally, until golden and evenly toasted (40-45 minutes). While still warm, press flat with a palette knife (this helps form clusters) and cool on tray. Coarsely crumble into clusters, then combine in a bowl with pistachios and coconut. Store in an airtight container until required. Muesli will keep for 2 weeks in the pantry.
3.For roast rhubarb and strawberries, preheat oven to 200C. Combine ingredients, except strawberries, in a bowl, then spread over a roasting pan and roast until rhubarb is tender, but still holding shape (10-15 minutes). Add strawberries while still warm, stir and serve immediately with toasted muesli, spiced milk and yoghurt.

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