There are still some lovely mulberries at market. We picked up another punnet on Saturday. I absolutely loved the duck confit with mulberry sauce I made last time, but I wanted to do something different this time, so I thought I’d put them in a macadamia muesli. Like most berries, they are a superfood. Mulberries are very high in antioxidants and vitamin C. They are very good for your eyes, and for your overall health. They are rich in B-complex group of vitamins and vitamin K, containing very good amounts of vitamin B-6, niacin, riboflavin and folic acid. These are the vitamins that help the body metabolise carbohydrates, proteins and fats. I have some cocoa nibs in my pantry too, and I thought they’d be great in this muesli. They are also incredibly good for you, very high in antioxidants and magnesium. I figured they’d add another great crunchy element to this muesli.
|1/3||cup||macadamia nuts, roughly chopped|
Preheat the oven to 100oC. Scatter the oats and macadamia nuts on a lined baking tray and drizzle over the honey. Roast, stirring regularly, for about 20 minutes, or till golden. Remove from the oven. Stir through the cocoa nibs and allow to cool while spread out on the tray.
Combine the yoghurt, honey and vanilla.
To serve, divide the muesli between two bowls, scatter the mulberries over the top, and serve with a dollop of vanilla honey yoghurt. Add milk or apple juice if desired.