Toasty Banana Muesli Pots Recipes
MUESLI BANANA BREAD
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
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
EASY OVERNIGHT ALMOND-BANANA-BERRY MUESLI
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
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
TAHINI, BANANA, AND MAPLE-SYRUP TOAST
Move over, peanut butter! Tahini makes an equally delicious (and nut-free!) spread for toast, especially when amped up with banana, maple syrup, and flaky sea salt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Yield Makes 1
Number Of Ingredients 5
Steps:
- Spread tahini over toast. Top with banana and drizzle with maple syrup. Sprinkle with salt.
BANANA MUESLI SMOOTHIE
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
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
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