It is springtime (sort of) in Minnesota! Rhubarb, and only a handful of other things really, are trickling into the farmers markets. Technically a vegetable, rhubarb has tons of antioxidants and is high in fiber and brain healthy vitamin K. I’ve been chopping it up, tossing it in lemon juice and honey, and roasting it for all sorts of applications – jams, caramel rhubarb ice cream, and this simple spring muesli bake. In case you missed our Spring Muesli Bake kitchen demonstration on the Kare 11 Saturday morning show this week, below is the full recipe!
Recipe: Spring Muesli Bake with Honey Roasted Rhubarb
- 2 c. Seven Sundays Blueberry Chia Buckwheat muesli
- 1 can coconut milk
- 1 egg
- 2 Tbsp. melted coconut oil
- 1 medium stock rhubarb, chopped
- Zest and juice of ½ lemon
- 2 Tbsp. honey
- Yogurt and pure maple syrup for serving
Preheat oven to 300ᵒ F. Place the chopped rhubarb on a baking sheet and drizzle with lemon juice, lemon zest and honey. Bake for 30-40 minutes until soft and caramelized, set aside. Increase oven temperature to 350ᵒ F. Whisk together milk, egg and melted coconut oil. Add 2 cups of Seven Sundays Blueberry Chia Buckwheat muesli and combine. Pour into a cast iron skillet (a bread pan, medium casserole dish or 6 ramekins work as well). Top with chopped rhubarb. Bake for 25 minutes or until set and edges are lightly golden. Top with yogurt and pure maple syrup.
Enjoy your morning,