Spring muesli with roasted strawberries

Spring muesli with roasted strawberries

Total: 2 hr 10 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 735 kcal
, Fat: 40 g
, Carbohydrate: 60 g
, Protein: 27 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:

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Rhubarb and strawberries

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


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


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

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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, mix with the yoghurt and divide between 4 small bowls. Place the dried strawberries and rhubarb and approx. 100 g of the granola on top of the yoghurt.

Good to know
Shelf life: Store the remainder of the granola in a sealed container for approx. 1 month.

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