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Breakfast Inspo: DIY Banana Walnut and Cranberry Muesli

Wednesday, April 2014

Looking for a change to your morning routine in the form of a delicious brekkie? Mix things up with this fueling banana, walnut and cranberry muesli combo - serve with fresh fruit and yoghurt, or simply eat as a flavoursome trail mix!


  • 4 cups rolled oats
  • 1 cup walnut pieces
  • 2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 3 tablespoon ground flax
  • 2 tablespoons natural maple syrup
  • 1/4 cup coconut oil
  • 1 1/2 cups mashed ripe banana
  • 2 teaspoon vanilla extract
  • 1 cup dried cranberries


  1. Preheat oven to 180 degrees.
  2. Mix together the rolled oats, walnut pieces, cinnamon, ground cloves, ground flax and maple syrup in a large bowl and set aside.
  3. In a small saucepan, melt the coconut oil. Add the mashed banana and vanilla extract and stir occasionally over low heat for about two minutes.
  4. Pour the wet mixture over the ingredients in the dry bowl and stir to combine, trying to coat as many of the oats as possible. Taste and add a little bit more maple syrup and/or cinnamon to sweeten if desired.
  5. Line a large baking sheet with baking paper and pour the oat mixture onto the pan, spreading into an even layer. (The thinner the layer, the faster it will cook.)
  6. Bake for 30 minutes, then remove from the oven and use a spatula to flip the pieces over, breaking them into smaller clusters.
  7. Bake for 20 minutes more, remove from the oven, and let cool. The clusters should firm up and become crunchy.
  8. Transfer the toasted muesli mix back to a bowl and stir in the dried cranberries.
  9. Store in air-tight containers for up to 4 weeks

Makes about 6 cups.

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Breakfast Inspo: DIY Banana Walnut and Cranberry Muesli