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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!
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Breakfast, Snack
Cuisine: Mediterranean
Keyword: gut health, oats, seeds, vegetarian
Servings: 9 (1/2 a cup)
Calories: 200kcal


  • 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.


Calories 200
Fibre 4g
Protein 5g
Fat 13g
Saturated fat 9g
Carbohydrate 20g
Sodium 70mg