Toasty Banana Muesli Pots Recipes

TOASTED MUESLI WITH ALMONDS, COCONUT AND DARK CHOCOLATE

Steps:

• Preheat oven to 350 degrees Fahrenheit. For easy cleanup, line a large, rimmed baking sheet with parchment paper (I was out, so I did not and it was fine).
• In a large mixing bowl, combine the oats, almonds, coconut, salt and cinnamon. Mix well. Pour in the maple syrup, coconut oil and vanilla extract and mix well. Do NOT add the chocolate chips; we're saving those for later.
• Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 15 minutes.
• Let the muesli cool completely before mixing in the chocolate chips (if you add them too soon, the chips will melt and you'll have a delicious mess of chocolatey muesli). Serve individual portions in bowls with almond milk or yogurt. I like to let my muesli rest for a few minutes so the oats soften up a bit. Enjoy!
• Store cooled muesli in a freezer-safe bag with the air squeezed out. It keeps best in the freezer (no defrosting time required).

TOASTY BANANA MUESLI POTS

Steps:

• Tip the muesli into a small non-stick frying pan and toast over a medium heat until golden, stirring occasionally. Remove from the heat and set aside.
• Divide the banana between 4 serving bowls or glasses and scatter over the muesli. Drizzle over most of the melted chocolate, then top with the yogurt and a little remaining melted chocolate.

EASY OVERNIGHT ALMOND-BANANA-BERRY MUESLI

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.

MUESLI IN A SLOW COOKER / CROCK POT

Steps:

• Pre-heat the crock pot on high for 20 minutes.
• Combine grains, seeds, nuts, sugar, oil and vanilla in the crock-pot.
• Add the oil and vanilla and stir thoroughly.
• Cover with lid and cook on high for about 2 hours stirring once or twice while cooking.
• Remove lid after cooking is finished, stir thoroughly and allow to cool completely before stirring in the dried fruit and then storing in an air-tight container. The Tupperware cereal container is perfect.
• Enjoy!

BANANA GRANOLA WITH CINNAMON, NUTMEG AND WALNUTS

Steps:

• Heat the oven to 325 degrees and line a sheet pan with parchment paper.
• Add the mashed banana to a medium saucepan along with the brown sugar and coconut oil. Stir to combine. Cover and cook over medium heat for 2 to 3 minutes, or until the pot comes to a sputtering boil. (You'll hear it popping.) Cook for another 60 to 90 seconds, swirling the pan often so the mixture doesn't burn.
• Remove the pan from the heat, allow the sputtering to subside, then stir in the lemon juice, vanilla, cinnamon, nutmeg and salt. Fold in the oats and walnuts until combined.
• Spread the mixture out on the prepared sheet pan in an even layer. Using a spatula, press the oats down into a layer that is about 1/2-inch thick. Bake for 25 minutes, rotating halfway through, then remove the sheet pan from the oven and, using a butter knife, break the granola into large, 2- to 2 1/2-inch clusters on the baking sheet.
• Spread the clusters evenly around the pan and bake again until the clusters are a deep golden brown, another 15 to 20 minutes, rotating and tossing halfway through so they don't burn.
• Remove the pan from the oven and allow the granola to cool for at least 30 minutes on the counter to harden slightly. Once the granola has cooled, break it up with your hands into small or medium clusters, depending on preference. Allow to cool completely, at least one more hour.
• Transfer the granola to an airtight container and store at room temperature for up to a month (or in the freezer, where it'll stay crisp for at least 3 months).