banana chocolate muesli

Name: Banana Chocolate Muesli
Prep time: 10 min
Cook time: 3 h
Yield: 2
Cuisine: German
Ingredients: 2/3 cup(s) plain greek yogurt, fat-free or other; 1/2 cup(s) rolled oats; 1 tablespoon(s) ground flax seed; 1 tablespoon(s) raisins, dark or golden; 1/2 tablespoon(s) chopped nuts (i used pecans); pinch(es) cinnamon; pinch(es) salt; 1/2 teaspoon(s) vanilla extract; 2/3 cup(s) milk (any kind); 1/2 tablespoon(s) honey (adjust to taste, can also use maple syrup or agave); 1 banana; 1 tablespoon(s) mini chocolate chips

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Carolyn Haas

Whitewater, WI

Updated on Aug 23, 2021

Muesli was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital; it is now eaten as a standard breakfast dish. It is traditionally a mixture of cereals (especially rolled oats), dried fruit, and nuts, typically eaten with milk. I remember loving Bircher Muesli as a kid - it was only available in German speciality shops. It's becoming more widely available with additions of yogurt and fresh fruit. The line between "overnight oats" and "muesli" is getting kind of blurred. This is my version. Cook time is actually Chill time.

Rate

prep time 10 Min

cook time 3 Hr

method No-Cook or Other

yield 2 serving(s)

Ingredients

2/3 cup plain greek yogurt, fat-free or other
1/2 cup rolled oats
1 tablespoon ground flax seed
1 tablespoon raisins, dark or golden
1/2 tablespoon chopped nuts (i used pecans)
pinch cinnamon
pinch salt
1/2 teaspoon vanilla extract
2/3 cup milk (any kind)
1/2 tablespoon honey (adjust to taste, can also use maple syrup or agave)
1 banana
1 tablespoon mini chocolate chips

How To Make banana chocolate muesli

Step 1

Mix everything together in a small bowl or a pint canning jar.

Step 2

Partially smash the banana as you mix the ingredients, so that there are only some visible chunks of banana.
Step 3

Cover container and place in the fridge for at least 3 hours and up to overnight.
Step 4

Sprinkle a few extra chocolate chips on top as garnish, if desired.
Step 5

NOTE: I had trouble fitting everything into a pint jar, so when I served it, I added some extra milk to each bowl. A lot of the liquid gets absorbed by the oats and flax whilst sitting in the fridge.
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