Toasty Banana Muesli Pots Food

TOASTED MUESLI

Steps:

• Preheat the oven to 325 degrees F. Spread the oats, barley flakes, rye flakes, flaxseed meal, pumpkin seeds, almonds and hazelnuts on a large rimmed baking sheet and bake, stirring once, until lightly golden brown, about 10 minutes. Remove from the oven and let cool.
• Add the dried fruit and salt to the mixture on the baking sheet and stir to combine. Transfer to a container with a lid and store in a cool, dry place. The muesli will last for at least a month if stored properly.

TOASTY BANANA MUESLI POTS

Steps:

• Tip the muesli into a small non-stick frying pan and toast over a medium heat until golden, stirring occasionally. Remove from the heat and set aside.
• Divide the banana between 4 serving bowls or glasses and scatter over the muesli. Drizzle over most of the melted chocolate, then top with the yogurt and a little remaining melted chocolate.

BANANA YOGURT POTS

Steps:

• Dollop about 1 tbsp yogurt into the bottom of 4 small glasses. Add a layer of banana, then some more yogurt. Repeat the layers until the glasses are full. Scatter over the sugar and nuts, then leave in fridge for 20 mins until sugar has dissolved.