Australian Superfood Muesli
Prep time: 5 mins
Serves: 2
This recipe was adapted from The Outback Chef and includes the amazing flavours and health benefits of Wattleseed, Riberry and Quandong. But you can use any combination of Australian native fruits – Finger Lime, Davidson Plum and Kakadu Plum would be another tasty combo.
- 1/2 cup oats
- 1 tsp sunflower kernels
- 1 tsp black chia seeds
- 2 tsp Air Dried Riberry
- 1 tsp flaked almonds
- 1/2 tsp Roasted & Ground Wattleseed
- 1/2 cup Air Dried Quandong, Stewed
- Yogurt or milk
This recipe was adapted from The Outback Chef and includes the amazing flavours and health benefits of Wattleseed, Riberry and Quandong. But you can use any combination of Australian native fruits – Finger Lime, Davidson Plum and Kakadu Plum would be another tasty combo.
- Rehydrate Quandong (and dried Riberry if you wish), place 1/2 cup Quandong in 1 1/2 cups of water in a pan and leave overnight. The fruit will expand to about three times its original size.
- Add the hydrated quandongs to a saucepan with 1 cup of fresh water and sugar to taste. Cook over a medium-low heat until tender.
- Next, combine all ingredients. Divide between two bowls and enjoy with milk or yogurt. Top with any additional fruit or toppings you fancy. Can be left overnight in the fridge to intensify flavours and create a bircher style muesli.
- You could also opt for Freeze Dried Riberry Powder and/or Freeze Dried Quandong Powder instead of air dried fruit.
This recipe was adapted from Jude Mayall’s cookbook The Outback Chef.