Spring muesli with roasted strawberries

Spring muesli with roasted strawberries

Total: 2 hr 10 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 788 kcal
, Fat: 48 g
, Carbohydrate: 59 g
, Protein: 22 g


4 people


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

Rhubarb and strawberries

50g sugar
½dl water
200g rhubarb, halved lengthwise, cut into strips approx. 10 cm long
250g strawberries, thinly sliced


200g almond slivers
75g millet flakes
50g popped amaranth
½dl elderflower syrup
90g pistachios
40g butter, melted


100g strawberries
360g plain yoghurt
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How it's done

Rhubarb and strawberries

Bring the water and sugar to the boil, stir until the sugar has dissolved, leave the syrup to cool.

Carefully dip the rhubarb and strawberries into the syrup, drain well, transfer to a baking tray lined with baking paper.

To dry

Approx. 1 h 20 mins. in the centre of an oven preheated to 120°C (fan).


Mix all the ingredients and spread onto a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C.


Puree the strawberries, spoon on top of the granola together with the yoghurt and the dried strawberries and rhubarb.

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