Banana Nut Muesli Recipes

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CLEAN EATING BANANA MUESLI



Clean Eating Banana Muesli image

A delicious and nutrient dense start to your morning!

Provided by The Gracious Pantry

Categories     Breakfast

Time 5m

Number Of Ingredients 5

1/4 cup raw, old fashion oats ((traditional oats))
1/4 cup raw almonds
1 tbsp. chia seeds
1/2 cup sliced banana
1/4 cup milk ((any type you prefer))

Steps:

  • Combine all ingredients in a bowl and serve!

Nutrition Facts : ServingSize 1 entire recipe, Calories 491 kcal, Carbohydrate 56 g, Protein 15 g, Fat 25 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 31 mg, Fiber 14 g, Sugar 18 g

BANANA-WALNUT BREAKFAST MUESLI



Banana-Walnut Breakfast Muesli image

What a way to start your day, a healthy bowl of nature's fruit and nut bounty. Bananas aren't only full of vitamins and minerals but numerous bioactive compounds that have antioxidant qualities. Walnuts contain phytonutrients that have anti-inflammatory and antioxidant benefits, research has shown that most of the foods we usually eat do not contain some of these phytonutrients. An unusual form of Vitamin E is found in walnuts and studies have found it provides heart protection. Who would have thought that the walnut was so unique!

Provided by hello

Categories     Breakfast

Time 4h

Yield 2 serving(s)

Number Of Ingredients 7

70 g muesli, mix (rolled oats, dried cranberries, pumpkin seeds)
80 g pears, grated through a cheese grated
1 tablespoon chia seeds
250 ml plain yogurt
15 ml maple syrup
150 g bananas, sliced
30 g walnuts, toasted

Steps:

  • Combine muesli mix, grated pears, chia seeds, yoghurt, and maple syrup in a bowl. Chill for at least 4 hours.
  • Transfer into serving bowls and top with bananas and walnuts.

Nutrition Facts : Calories 410.5, Fat 15.9, SaturatedFat 4, Cholesterol 16.6, Sodium 142.2, Carbohydrate 65.2, Fiber 6.8, Sugar 36.2, Protein 11.1

EASY OVERNIGHT ALMOND-BANANA-BERRY MUESLI



Easy Overnight Almond-Banana-Berry Muesli image

Soaking your Nature Valley™ toasted oats muesli is an easy way to get a jumpstart on a great breakfast.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 5h

Yield 1

Number Of Ingredients 4

1/2 cup Nature Valley™ toasted oats muesli original
1/2 cup almond milk
1/2 banana, sliced
1/2 cup fresh raspberries

Steps:

  • In small bowl, mix muesli and almond milk. Cover and refrigerate at least 5 hours but no longer than 10 hours.
  • Top with banana and berries just before serving.

Nutrition Facts : Calories 350, Carbohydrate 59 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 11 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 19 g, TransFat 0 g

BANANA MUESLI SMOOTHIE



Banana Muesli Smoothie image

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

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)

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

MUESLI BANANA BREAD



Muesli Banana Bread image

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

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

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

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