Banana Chocolate Muesli Food

TOASTED MUESLI WITH ALMONDS, COCONUT AND DARK CHOCOLATE

Toasted Muesli with Almonds, Coconut and Dark Chocolate image

Simple and delicious toasted muesli with almonds, coconut and dark chocolate. This muesli is a healthy, homemade breakfast. Feel free to change up the mix-ins; just replace the almonds, coconut and chocolate with about 3 cups nuts and/or dried fruit (add the dried fruit after the muesil has cooled, like you do with the chocolate in the recipe below). Recipe yields approximately 7 cups muesli.

Provided by Cookie and Kate

Time 25m

Number Of Ingredients 11

Ingredients

4 cups old-fashioned oats
1 1/2 cups sliced almonds
1 1/2 cups large, unsweetened coconut flakes
Scant 1 teaspoon salt
1/2 teaspoon cinnamon
3 tablespoons maple syrup
2 tablespoons melted coconut oil
2 teaspoons vanilla extract
1/2 cup mini dark chocolate chips
Milk of choice (I like almond milk) or plain yogurt
Sliced bananas, berries or fruit of choice

Steps:

Preheat oven to 350 degrees Fahrenheit. For easy cleanup, line a large, rimmed baking sheet with parchment paper (I was out, so I did not and it was fine).
In a large mixing bowl, combine the oats, almonds, coconut, salt and cinnamon. Mix well. Pour in the maple syrup, coconut oil and vanilla extract and mix well. Do NOT add the chocolate chips; we're saving those for later.
Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 15 minutes.
Let the muesli cool completely before mixing in the chocolate chips (if you add them too soon, the chips will melt and you'll have a delicious mess of chocolatey muesli). Serve individual portions in bowls with almond milk or yogurt. I like to let my muesli rest for a few minutes so the oats soften up a bit. Enjoy!
Store cooled muesli in a freezer-safe bag with the air squeezed out. It keeps best in the freezer (no defrosting time required).

Nutrition Facts : ServingSize 1/2 cup, Calories 326 calories, Sugar 3.7 g, Sodium 169.7 mg, Fat 15.9 g, SaturatedFat 6.5 g, TransFat 0 g, Carbohydrate 37.1 g, Fiber 7.4 g, Protein 11 g, Cholesterol 0 mg

BANANA CHOCOLATE MUESLI

Banana Chocolate Muesli image

Muesli was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital; it is now eaten as a standard breakfast dish. It is traditionally a mixture of cereals (especially rolled oats), dried fruit, and nuts, typically eaten with milk. I remember loving Bircher Muesli as a kid - it was only available in German speciality shops. It's becoming more widely available with additions of yogurt and fresh fruit. The line between "overnight oats" and "muesli" is getting kind of blurred. This is my version. Cook time is actually Chill time.

Provided by Carolyn Haas @Linky1

Categories Other Breakfast

Number Of Ingredients 12

Ingredients

2/3 cup(s) plain greek yogurt, fat-free or other
1/2 cup(s) rolled oats
1 tablespoon(s) ground flax seed
1 tablespoon(s) raisins, dark or golden
1/2 tablespoon(s) chopped nuts (i used pecans)
pinch(es) cinnamon
pinch(es) salt
1/2 teaspoon(s) vanilla extract
2/3 cup(s) milk (any kind)
1/2 tablespoon(s) honey (adjust to taste, can also use maple syrup or agave)
1 banana
1 tablespoon(s) mini chocolate chips

Steps:

Mix everything together in a small bowl or a pint canning jar.
Partially smash the banana as you mix the ingredients, so that there are only some visible chunks of banana.
Cover container and place in the fridge for at least 3 hours and up to overnight.
Sprinkle a few extra chocolate chips on top as garnish, if desired.
NOTE: I had trouble fitting everything into a pint jar, so when I served it, I added some extra milk to each bowl. A lot of the liquid gets absorbed by the oats and flax whilst sitting in the fridge.

MUESLI BANANA BREAD

Muesli Banana Bread image

Try this easy banana bread with a muesli twist.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h55m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup plus 2 tablespoons Nature Valley™ toasted oats muesli original
3/4 cup buttermilk
1 1/2 cups Gold Medal™ white whole wheat flour
2/3 cup packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas (2 medium)
1/4 cup vegetable oil
1 1/2 teaspoons vanilla
2 eggs, beaten

Steps:

Heat oven to 350°F. Spray bottom of 9x5-inch loaf pan with cooking spray.
In small bowl, mix 1 cup of the muesli and the buttermilk; let stand while assembling the rest of the ingredients.
In large bowl, mix dry ingredients. In small bowl, mix bananas, oil, vanilla and eggs with whisk. Pour wet ingredients into dry ingredients; add muesli mixture, and stir gently just until dry ingredients are moistened.
Pour batter into pan; sprinkle remaining 2 tablespoons muesli over top, and press lightly into batter.
Bake about 55 minutes or until toothpick inserted in center comes out clean.
Cool in pan on cooling rack 15 minutes. Remove from pan; cool completely on rack, about 1 1/2 hours.

Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 17 g, TransFat 0 g

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Preheat the oven to 350 degrees F. Line a baking sheet with nonslip mats or parchment paper and set aside.
In a large bowl combine the muesli, coconut flakes, cinnamon, nutmeg, baking powder, baking soda, and salt and whisk until combined.
In another large mixing bowl combine the mashed banana, peanut butter, honey, vanilla and dark chocolate chips {optional}. Slowly mix the banana mixture into the muesli mixture until just combined.
Using a cookie dough scoop scoop dough onto your baking sheet. Bake the cookies for 15-17 minutes until the edges are slightly brown.

Banana Chocolate Muesli Food

TOASTED MUESLI WITH ALMONDS, COCONUT AND DARK CHOCOLATE

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