I love homemade toasted muesli – I enjoy it so much more than any that I’ve ever bought from the store. I’ve always tended to make the same sort of muesli though, only varying the nuts or fruit I put into it. However, when I came across this recipe for banana Nutella granola on Sally’s Baking Addiction, I couldn’t resist. (Technically, granola and muesli are different things apparently, but here in NZ, nobody really uses the term granola, hence why I’ve called this toasted muesli.)
If you haven’t come across Sally’s Baking Addiction, you should check it out. It’s got some fantastic recipes and great food ideas, especially if you have a sweet tooth! She’s got a number of toasted muesli/granola recipes that I want to try out, including a vanilla almond granola and a triple chocolate crunch granola. It’s definitely inspired me to experiment a bit more with this breakfast staple!
I’ve changed the recipe a bit. I didn’t have ground flax so I used more oats and I also included dried cranberries and hazelnuts. I considered adding more chocolate chips at the end, but decided to show some restraint (it is meant to be breakfast after all!). Instead, I added some cacao nibs as they are not as sweet and are meant to have great health benefits (magnesium, iron, fibre, antioxidants etc). Of course, it’s easily adapted so include (or exclude) whatever you prefer.
Nutella and banana toasted muesli
4 C old-fashioned rolled oats
1 C slivered almonds
1/2 C chopped hazelnuts
1 teaspoon ground cinnamon
1 mashed banana
1/4 C (75g) Nutella
1/4 C (82g) maple syrup
1 tsp vanilla extract
1/4 tsp salt
1 C banana chips
1/2 C (90g) semi-sweet chocolate chips
1/2 C dried cranberries
1/4 C cacao nibs
Preheat oven to 175 degrees Celsius. Line baking sheet with baking paper or silicone baking mat.
In a large bowl, mix together oats, hazelnuts, almonds, and cinnamon. Set aside.
In a small saucepan over medium-low heat, melt the mashed banana, Nutella, maple syrup, vanilla extract, and salt together. Allow to bubble for about 1 minute. Remove from heat and pour over the dry ingredients. Stir it all together until all of the oats are coated.
Spread the mixture on the baking sheet in a thin even layer. Bake for 15 minutes, remove from the oven and stir. Bake for another 15-20 minutes until lightly browned. Top the granola with the chocolate chips, dried cranberries, banana chips and cacao nibs. Gently stir. The chocolate will melt, creating larger chunks of granola.
Allow granola to cool completely; it will harden and crunch up as it is exposed to air. Store in an airtight container for up to 3 weeks.