Rhubarb granola

Rhubarb granola

Total: 55 Min. | Active: 15 Min.
vegetarian, lactose-free
Nutritional value / 100 g: 462 kcal
, Fat: 25 g
, Carbohydrate: 42 g
, Protein: 13 g


450 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g rhubarb, cut into approx. 2 cm chunks
½ tbsp cane sugar
1 tsp cinnamon


150 g rolled oats
50 g fine whole-grain rolled oats
50 g mixed seeds
50 g almonds, roughly chopped
3 tbsp sunflower oil
3 tbsp liquid honey
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How it's done


Mix the rhubarb with the sugar and cinnamon, transfer to a baking tray lined with baking paper. Bake for approx. 25 mins. in the centre of an oven preheated to 160°C (convection), remove from the oven. Increase the heat to 180°C (convection).


Combine the oat flakes with all the other ingredients up to and including the honey, transfer to the baking tray with the rhubarb, mix well and spread over the tray.

To bake

Approx. 15 mins. in the centre of the preheated oven, turning 3-4 times. Remove, leave to cool.

Good to know
Shelf life: Keep in an airtight container at room temperature for approx. 3 days.


Peeling rhubarb

Peeling rhubarb

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