Banana Coconut Muesli
Muesli is one of those foods that everyone automatically thinks of as healthy. But it’s not always the case.
Commercial muesli can have tonnes of added sugar and fat. Because I love muesli so much, I decided to share this banana coconut muesli recipe with you that has no added sugar. Instead, it’s sweetened with… you guessed it, banana!
About this Recipe
By: Erin O’Neill – Accredited Practising Dietitian
My kids are always reminding me that we’ve got like “a thousand” bananas in our freezer. At first, they wondered “what those black things in the freezer are?” Now they just want to know when I’m going to use them all up so there is more room for ice cream in there. My response, “one day.”
I like to have a good supply of bananas on hand so that I can whip up various flavours of banana ice cream whenever the mood takes me, or include them in a tasty smoothie. But they really live up to their full potential in this morish banana coconut muesli.
9 (1/2 cup)
1 hour 15 minutes
- 2 cups rolled oats
- 1 cup unsweetened coconut flakes
- 1/2 cup pumpkin seeds
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 banana (mashed, the riper the better)
- 2 tsp extra virgin olive oil
Step by Step Instructions
Preheat your oven to 150 degrees Celcius.
In a large mixing bowl, combine all of your dry ingredients – oats, coconut flakes, pumpkin seeds, cinnamon and salt.
Then add your wet ingredients – the mashed banana and extra virgin olive oil – in with the dry ingredients and stir with a wooden spoon until the mixture is very well combined. You need to make sure that all of the dry ingredients are evenly coated with the banana and oil.
Spread the mixture in an even layer on a large baking tray lined with grease-proof paper. Press it down slightly and place it in the oven.
Bake for 45 – 55 minutes, checking and tossing every 15 minutes. There may be some large clusters that form that you will want to break up into smaller pieces. Once your muesli is browned evenly all over and it no longer feels wet, it’s time to take it out of the oven. It will crisp up more as it cools, so be very careful not to over-bake it.
Once it has completely cooled on the tray, store it in an airtight container (these one’s from Kmart always give a nice look in the pantry) in a cool dry place for up to one week. You can also store it in the freezer for up to 3 months.
For ideas on how to enjoy your home-made banana coconut muesli read my blog – 5 delicious ways to enjoy muesli at any time of the day.
Banana Coconut Muesli
- 2 cup rolled oats
- 1 cup coconut flakes
- ½ cup pumpkin seeds
- ½ tsp cinnamon
- ¼ tsp salt
- 1 banana ripe, mashed
- 2 Tbs extra virgin olive oil
- Preheat oven to 150 degrees Celcius
- In a large bowl, combine oats, coconut flakes, pumpkin seeds, cinnamon and salt.
- Add the mashed banana and extra virgin olive oil into the bowl with the oat mixture. Use a spoon to stir until all is very well combined. The mixture should be evenly coated.
- Spread mixture in an even layer on a large lined baking tray. Press down slightly and place in oven.
- Bake for 45 to 55 minutes, checking a tossing every 15 minutes. Break up large clusters as necessary. Once the muesli is evenly browned and no longer feels damp, remove from oven. As it cools it will crisp up even more, so do not over-bake.
- Once cooled, store in an airtight container at room temperature for up to one week. Or store in the freezer to a few months.
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