Bircher muesli with rhubarb compote
3
Points®
Total time: 40 min • Prep: 5 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Kick-start your morning routine with stewed fruit and oats mixed with chia and linseeds. These small seeds are high in omega-3 fatty acids, which may benefit heart health.
Ingredients
Orange(s)
1 medium
Rhubarb
250 g, cut into 3cm lengths
Caster sugar
2 tsp
Rolled oats, dry
⅔ cup(s), (60g)
Linseed or flaxseed
1 tsp
Pepitas
2 tsp, pumpkin seed kernels
Chia seeds
1 tsp
Skim milk
⅔ cup(s), (160ml)
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Instructions
1
Finely grate ½ teaspoon of rind from orange. Using a sharp knife, cut and discard remaining rind and pith from orange. Cut the flesh into 2cm pieces and place in a medium saucepan with grated rind, rhubarb and sugar. Cook, stirring occasionally, over medium heat for 5–10 minutes or until rhubarb is tender but still holds its shape. Transfer to a plate. Cover compote and refrigerate for 30 minutes.
2
Meanwhile, place oats and ⅔ cup (160ml) boiling water in a heatproof bowl. Soak for 10–15 minutes (see tip). Add linseeds, pepitas, chia seeds and milk and stir to combine. Serve with compote and yoghurt.
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