Toasted muesli, orange rhubarb and yogurt

  • Preparation time: 20 minutes
  • Cooking time: 50 minutes
  • Total time: 1 hour 10 minutes

Serves: 6 - 8


50ml sunflower oil

60ml clear honey

70ml maple syrup

1⁄2 tsp vanilla extract

1⁄4 tsp ground cinnamon

300g jumbo rolled oats

50g wheatgerm

25g desiccated coconut

60g whole blanched almonds • 60g pecan halves

60g sunflower seeds

50g pumpkin seeds

1⁄2 tbsp sesame seeds

125g raisins

100g stoned dates, halved

Greek yogurt, to serve

Orange-baked rhubarb

500g rhubarb, trimmed and cut

into 5cm pieces

2 tbsp caster sugar

1 orange, zest and juice


  1. Preheat the oven to 130 ̊C, gas mark 1⁄2. To make the muesli, gently heat together the oil, honey, maple syrup, vanilla and cinnamon in a small pan over a low heat for 2–3 minutes, stirring to combine. In a large bowl, mix together the oats, wheatgerm, coconut, nuts and seeds. Pour the syrup mixture over the top and mix together until evenly coated.
  2. Spread the mixture evenly over a flat baking tray and bake for 40–45 minutes, stirring regularly, until golden and dry. Allow to cool completely on the tray, then stir through the raisins and dates. The toasted muesli will keep in an airtight container for 4 weeks.
  3. Turn the oven up to 150 ̊C, gas mark 2. Toss the rhubarb with the sugar, orange zest and juice and place in a single layer in a roasting tin. Cover the tin with foil and bake for 30–35 minutes, until just soft.
  4. Serve the muesli with the baked rhubarb and Greek yogurt.