Coconut, Fig and Cinnamon Muesli with Coconut Rhubarb and Strawberry Compote
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Coconut, Fig and Cinnamon Muesli with Coconut Rhubarb and Strawberry Compote
Ingredient
Coconut and Cinnamon Toasted Muesli
200g Coconut Oil
150g honey
1 tsp ground cinnamon
750g rolled oats
75g toasted pepitas
75g toasted sunflower seeds
50g goji berries
150g toasted coconut chips
300g dried figs, finely sliced
2 tsp ground cinnamon
Rhubarb and Strawberry Compote
200g rhubarb, roughly chopped
100g frozen strawberries
2 tbs coconut oil
2 tbs agave syrup
30ml water
2 orange peel strips
1 cinnamon stick
1/2 vanilla bean
Method
Preheat your oven to 160C.
For the muesli, place the coconut oil, honey and 1 teaspoon of cinnamon into a saucepan and over a medium to low heat. Heat the mixture and stir with a whisk for 3 minutes, until all the ingredients are combined.
Divide the oats into two oven trays lined with baking paper and pour over the coconut mixture. Stir through the mix so that each oat is covered in the oil.
Place the trays into the oven and roast the oats for 40 minutes, stirring the oats every 10 minutes.
Once the oats are golden brown, take them out of the oven and leave them to cool, making sure you continue stirring the oats every 5 minutes to prevent the oats from sticking together.
Once the oats have cooled completely add the rest of the dry ingredients and give the muesli a good stir.
While the oats are toasting, prepare the compote by adding all the ingredients together in a small saucepan.
Place the saucepan on the stove over a medium to low heat and cook the mixture down for 10 minutes, or until it has reduced to your desired consistency. Leave the mixture to cool before serving.
Serve the muesli with yoghurt, the compote and fresh fruit.
Recipe by Andy Allen
