If you like me are always on a mission to eat better (even while baking choc chip cookies or eating peanut butter from the jar) then I may have a way to get rid of your cravings whilst still keeping your waist line from blooming.
I have been experimenting with using fresh fruit in my home made muesli and so far banana seems to work the best followed closely by apricots and pears.
This recipe is comforting, filling, vegan and smells and tastes like a big batch of banana muffins.
This recipe lasts me around 1 to 2 weeks and I have a medium sized bowl each day.
If you like Museli keep a look out as I love coming up with new flavors for this brekky bestie.
Feel free to use any nut / dried fruit combos.
Banana Muffin Museli
4 cups of rolled oats
2 cups mixed unsalted nuts
1/2 cup sunflower seeds
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Pinch of salt
1 large ripe mashed banana
4 teaspoons brown sugar
1/2 cup maple syrup
3/4 cup coconut oil1 cup of soaked raisins
1 cup of soaked raisins
Preheat oven to 170*.
Combine all dry ingredients in a large bowl until well mixed and set aside. Melt coconut oil in small pan over a low heat before adding
Melt coconut oil in small pan over a low heat before adding in the brown sugar, maple syrup, and mashed banana and melt all together until you have a sticky thick sauce.
Combine the wet and dry ingredients in the large bowl. Finish by stirring in the pinch of salt and raisins. Spread the mixture over a large baking tray and bake for around 30 minutes stirring halfway until the muesli is golden and fragrant (your house will be smelling like a bakery at this point – yay).
* I was silly and forgot to take photos of the banana mixture and I also have a shadow in my last photo I apologize.