Banana Chocolate Muesli Recipes

BANANA CHOCOLATE MUESLI

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

Banana Chocolate Muesli image

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.

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

MUESLI BANANA BREAD

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

Muesli Banana Bread image

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

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

BANANA MUESLI SMOOTHIE

Years ago, before the term "super foods" was a part of our lexicon, I would always add a handful of chia seeds to my whole-grain bread dough. I knew the seeds were high in protein (chia, like quinoa, has all of the essential amino acids), and in those days vegetarians were obsessed with proving that we could get enough protein from plant sources. I didn't use chia seeds in other recipes, and eventually I forgot about them. But chia seeds have made a comeback. They are not only high in protein, but higher in omega-3 fatty acids than flaxseeds. They're a great source of fiber, phytochemicals, phosphorus and manganese, and they also contain calcium. If you want a delicious smoothie that will see you through a morning workout, this is it. Soak the muesli in water or milk the night before.

Provided by Martha Rose Shulman

Categories breakfast, easy, shakes and smoothies

Yield 1 serving

Number Of Ingredients 8

Banana Muesli Smoothie image

Steps:

The night before, place the muesli in a small bowl or ramekin and cover with 3 tablespoons milk or water. Refrigerate overnight. To soak the chia seeds, place in a jar or bowl and add 4 tablespoons water for every tablespoon of chia seeds. Place in the refrigerator for several hours or overnight. The seeds and water will be become gelatinous. The measure of 1 tablespoon includes the seeds and the gelatinous liquid that enrobes them after soaking.
Scoop up a tablespoon of seeds with the gooey liquid and place in a blender (don't worry, your smoothie won't have this consistency). AddPlace the soaked muesli along with any liquid remaining in the bowl in a blender. Add the remaining ingredients and blend until smooth.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 9 grams, Fiber 11 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 325 milligrams, Sugar 34 grams, TransFat 0 grams

Ingredients

1/4 cup muesli
3 tablespoons low-fat milk or water
1 tablespoon soaked chia seeds (1 teaspoon dry unsoaked)
1 small banana (4 ounces without the skin)
1 heaped teaspoon almond butter (I prefer toasted unsalted)
1 teaspoon honey
1 cup yogurt, milk, almond or rice beverage, coconut water or soy milk
1 or 2 ice cubes (optional)

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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 Recipes

BANANA CHOCOLATE MUESLI

MUESLI BANANA BREAD

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BANANA MUESLI SMOOTHIE

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