Loaded with hubarb and strawberry, this sweet bircher muesli recipe is the perfect way to start your day. Top with yoghurt, almonds and honey to complete the dish.
Serves22
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
250g strawberries, halved
4 sticks of rhubarb, trimmed, cut into 3cm lengths
1/4 cup (60ml) orange juice
1 tsp vanilla bean paste
1/4 cup (55g) caster sugar
1 cup (90g) rolled oats
3/4 cup (185ml) orange juice, extra
1/3 cup (95g) Greek yoghurt
1 tbsp sliced natural almonds
2 tsp honey
Greek yoghurt, extra, to serve
Natural almonds, sliced, extra, to serve
Honey, extra, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place strawberries, rhubarb, orange juice, vanilla and sugar in a saucepan. Cook over medium-low heat for 10 mins. Place in a heatproof container. Set aside to cool to room temperature. Place in the fridge to chill.
Step 2
Place oats in a bowl. Pour over extra orange juice. Cover and place in the fridge overnight to soak.
Step 3
Stir the yoghurt, almonds and honey into the oats. Divide between serving bowls. Top with rhubarb mixture. Top with extra yoghurt and almonds and serve with extra honey.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute Greek yoghurt for vanilla yoghurt.
4 sticks of rhubarb, trimmed, cut into 3cm lengths
1/4 cup (60ml) orange juice
1 tsp vanilla bean paste
1/4 cup (55g) caster sugar
1 cup (90g) rolled oats
3/4 cup (185ml) orange juice, extra
1/3 cup (95g) Greek yoghurt
1 tbsp sliced natural almonds
2 tsp honey
Greek yoghurt, extra, to serve
Natural almonds, sliced, extra, to serve
Honey, extra, to serve
Description
Loaded with hubarb and strawberry, this sweet bircher muesli recipe is the perfect way to start your day. Top with yoghurt, almonds and honey to complete the dish.
Method
Step 1
Place strawberries, rhubarb, orange juice, vanilla and sugar in a saucepan. Cook over medium-low heat for 10 mins. Place in a heatproof container. Set aside to cool to room temperature. Place in the fridge to chill.
Step 2
Place oats in a bowl. Pour over extra orange juice. Cover and place in the fridge overnight to soak.
Step 3
Stir the yoghurt, almonds and honey into the oats. Divide between serving bowls. Top with rhubarb mixture. Top with extra yoghurt and almonds and serve with extra honey.
