Muesli with Apple Rhubarb Compote and Yogurt

Start your morning with this tasty and nutritious blend of fruit, whole grains and yogurt. Recipe and photo courtesy of Foodland Ontario

Preparation Time: 20 minutes
Cooking Time: 6 minutes
Serves 9

3 cups (750 mL) diced peeled Ontario apples
2 cups (500 mL) sliced Ontario rhubarb
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) cranberry juice, apple juice or water
2 cups (500 mL) large flake rolled oats
1/2 cup (125 mL) each large flake spelt and kamut (or triticale)
1/2 cup (125 mL) sliced almonds
1/4 cup (50 mL) raw sunflower seeds
2 tbsp (25 mL) ground flax seeds
1 tbsp (15 mL) sesame seeds
1 tsp (5 mL) cinnamon
Vanilla-flavoured stirred yogurt

In large saucepan, mix together apples, rhubarb, sugar and juice; bring to boil over high heat, stirring occasionally. Reduce heat, cover and simmer for 5 to 6 minutes or until apples are softened. Transfer to bowl; let cool. Cover and refrigerate for up to 1 week. Makes 3 cups of compote (750 mL).

In large bowl, mix together oats, spelt, kamut, almonds, sunflower seeds, flax seeds, sesame seeds and cinnamon. Store in tightly sealed container for up to 3 weeks. Makes 4 cups (1 L).

To serve, spoon 1/2 cup (125 mL) yogurt, 1/3 cup (75 mL) muesli and 1/3 cup (75 mL) rhubarb compote into small bowl or layer in tall parfait glass. Let rest for 5 minutes to soften muesli.

Nutritional Information:
1 serving compote (1/3 cup/75 mL):
21 grams
FIBRE: 1.5 grams

1 serving muesli (1/3 cup/75 mL):
PROTEIN: 5 grams
FAT: 7 grams
FIBRE: 3 grams