Real Recipes From Real Home Cooks ®

banana chocolate muesli

a recipe by
Carolyn Haas
Whitewater, WI

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.

serves 2
prep time 10 Min
cook time 3 Hr
method No-Cook or Other

Ingredients For banana chocolate muesli

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

How To Make banana chocolate muesli

  • 1
    Mix everything together in a small bowl or a pint canning jar.
  • 2
    Partially smash the banana as you mix the ingredients, so that there are only some visible chunks of banana.
  • 3
    Cover container and place in the fridge for at least 3 hours and up to overnight.
  • 4
    Sprinkle a few extra chocolate chips on top as garnish, if desired.
  • 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.