Rhubarb granola

Total time: 55m
Preparation Time: 15m

For 450 g

Nutritional Information

Contains 462 Kcal, 13g Protein, 42g Carbohydrates, 25g Fat


  • Rhubarb
  • 200 g rhubarb, cut into approx. 2 cm chunks
  • 1 tsp cinnamon
  • 0.5 tbsp cane sugar
  • Granola
  • 150 g rolled oats
  • 50 g fine whole-grain rolled oats
  • 50 g mixed seeds
  • 3 tbsp sunflower oil
  • 50 g almonds, roughly chopped
  • 3 tbsp liquid honey

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  • Rhubarb

    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).
  • Granola

    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.
  • Shelf life:

    Keep in an airtight container at room temperature for approx. 3 days.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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