Vegan breakfast nr° 2 – a homemade crunchy banana muesli

This muesli has become one of my favorite things to eat in the morning as it gives you so much good energy for the entire day. It can also be combined in so many different ways so it never gets boring.

You can either eat it natural with any kind of milk or yoghurt you like to bring out the flavors even better, – here  is where you can decide whether you want to keep it vegan or not… for those of you, whom’s new year’s resolution it is to turn their eating habit around – add some fruits or sprinkle it on a yummy smoothie bowl.

And these are the ingredients you need for your homemade muesli ( for about 500 ounces):

2 cups of oat flakes

3 TBS of linseed

3 TBS of pumpkin seed

3 TBS of sunflower seed

1/2 cup of chopped almonds

7 TBS of rapeseed oil

1 Banana

2 TBS of agave syrup or maple sirup

1 TSP of cinnamon powder


This is how you create your own, crunchy and so delicious muesli:

First you should preheat the oven at the temperature of 150 degrees to avoid any waiting time towards the end.

While the oven is heating up, you can start preparing the gravy for your muesli, which will make your cereals and seeds stick together. The topping is made out of rapeseed oil, any kind of sirup

– I prefer using agave sirup – and cinnamon powder. You best mix the gravy in a big cup.

Subsequent the banana has to be mashed – I usually do it with a fork but I am sure there are many different ways to do so – and then added to the gravy.

Whilst the squeezed banana is soaking in the sauce, you can add all of the other delicious ingredients in one big bowl and give them a good twirl. After having done that, you poor the gravy over the dry ingredients and mix them up very well, so every seed is covered by the sauce, and then knead the muesli to create some crunches.


By that, most of the work is already done.

Now you just have to spread the muesli on a tin and push it into the oven. There you can leave it for about 20 til’ 30 minutes but not without stirring it every 5 to 10 minutes to make sure the cover doesn’t burn.

As the muesli has reached a golden/ brown glow it is fully baked and you can take it out of the oven.


For the final step you should leave your baked muesli somewhere to cool down so it will get that crunchy texture.

I hope you enjoy this breakfast recipe and I would love to know how you combine your muesli.




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