Yummy banana muesli

This banana muesli recipe is inspired by one that I came across on Instagram quite a while ago. It made me immediately stop scrolling and look more closely, because bananas, yum, and muesli, yum.

So the idea of putting them together just sounded so good. Of course I’ve adapted this recipe to suit my taste, (as I imagine you may well do too).

I love bananas and I usually add them freshly sliced to my brekkie bowls, but this takes the muesli component to a whole new level.

The ingredients are not really that different from my ‘regular’ muesli. This just has a subtle banana flavour that makes it taste out of this world!

Banana muesli is a healthy and delicious topping for your yoghurt bowl

And it’s actually a little bit quicker and easier to make than my REGULAR TOASTED MUESLI, as there’s no need to melt the coconut oil.

I use maple syrup, but you could also use honey or rice malt syrup. And I recommend that you use your own favourite nut combo, mine is usually walnuts and cashews.

Have a browse through the BREAKFAST RECIPES page for some fabulous BREKKIE BOWLS and other ways to use this delicious muesli.

This banana muesli is so yummy, you’ll probably eat it straight from the jar, as I often do! So why not keep one jar at home and take a smaller one to work with you for healthy snacking?

Make this delicious, healthy banana muesli from Wendy's Way to Health.

Just add plain Greek yoghurt for a quick, healthy breakfast. There’s not much else to say about this muesli recipe, other than if you like bananas, give it a try and let me know what you think.
Tag me on Instagram @wendyswaytohealth

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BANANA MUESLI

Try this banana muesli for a delicious and healthy twist on regular toasted muesli.

5 from 13 votes

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Course: Breakfast

Cuisine: Australian, International

Keyword: banana muesli, granola, muesli

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 208kcal

Author: Wendy Hodge, Wendy's Way to Health

Ingredients

3 cups oats
1 cup mixed nuts. I use walnuts & cashews
½ cup mixed seeds. I use pumpkin & sunflower
sea salt to taste
1 tsp vanilla extract
3 tbsp coconut oil
3 tbsp pure maple syrup
2 very ripe bananas, mashed

Instructions

Preheat oven to 150-160℃ and line a baking tray with baking paper.
In a large bowl, combine the oats, nuts, seeds, salt and vanilla and set aside.
Mix the coconut oil, maple syrup and mashed bananas until well combined and smooth.
Add the wet ingredients to the dry and mix together with your hands.
Spread the mixture evenly on the baking tray and bake for approximately 20-30 minutes, depending on your oven.
Keep checking and turning as the muesli cooks to make sure it doesn't burn. Remove from the oven when it's a golden brown colour throughout, and allow to cool.
Store in glass jars.

Notes

The oven temperature needs to be fairly low, so the muesli will cook evenly without burning.
Take the tray out of the oven every 5-10 minutes and turn the mixture to make sure that it's all cooked through.