Publications
Prep Time: 20 minutes
Servings: 4
Cooking Time: 20 minutes
Ingredients
- 500ml - rolled oats
- 30ml - butter
- 30ml - brown sugar
- 30ml - honey
- 125ml - coconut shavings
- 250ml - dried fruit and nut breakfast mix (mine also contains dried banana, nuts and cranberries)
- 1 - kiwi fruit, peeled and sliced
- 1 - small pawpaw, peeled, pitted and diced
- 1 - mango, peeled, pitted and diced
- 500g - frozen yoghurt
Method
This tropical salad and frozen yoghurt dish is more pudding than breakfast! Feel free to double the muesli recipe and store the excess in an airtight container.
1. Preheat the oven to 180°C. Mix the rolled oats, butter, sugar and honey and spread in a single layer on a baking tray (I line my tray with baking paper). Bake for 10 minutes.
2. Remove from the oven, stir in the coconut shavings and bake for another 5–10 minutes or until the rolled oats and coconut have caramelised. Stir in the breakfast mix and allow to cool.
3. To serve: Spoon the mixture into pretty bowls, add the fruit and top with a scoop of frozen yoghurt.
Tip: If you can’t find coconut shavings, you can also use desiccated coconut.
