Follow the guided recipe from Multo™ by CookingPal® to make this ultimate breakfast treat that is rich in fiber and nutrients. It is full of healthy ingredients and crisp textures, is slightly sweetened, and will give you the energy needed to take on your day. Make this vegan quinoa and banana chip muesli recipe the night before eating when you need an on-the-go breakfast.
How to make crunchy quinoa and banana chip muesli with Multo™ by CookingPal®?
1. Melt the coconut oil.
Multo™ has heating elements located below the mixing bowl that lets users cook, sauté, boil, and warm ingredients. Thanks to this capability, you can begin this recipe by melting the coconut oil in the mixing bowl.
2. Mix all of the ingredients.
After the coconut oil and honey are combined, add the rest of the dry ingredients to the mixing bowl and let Multo™ evenly mix everything together.
3. Bake and enjoy!
Place your mixture in the oven, stirring occasionally, and have this crunchy, nutritious muesli ready to eat in no time!
Cooking tips and tricks
Dried coconut comes in different forms (desiccated, shaved, flaked, shredded). Desiccated, or finely ground, and shredded coconut will work best in this recipe. These two types of coconut have a more mild flavor and not as much fibrous bulk as the other two types, therefore blending into the muesli mixture nicely.
What are the variations of this quinoa muesli?
You can add other fruit chips (apple, apricot, grape) based on personal preference. All types of fruit chips will pair nicely with the recipe and will bring a taste of crispy sweetness.
For a gluten-free version of this recipe, take out the wheat flakes and substitute with the same amount of quinoa flakes.
Serve this muesli with milk, non-dairy milk (almond, soy, coconut), or yogurt for added creaminess and protein.
The final verdict on crunchy quinoa and banana chip muesli - how does it taste?
This recipe is a great choice for an overnight breakfast recipe that is full of flavor and health benefits. It’s:
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This vegan recipe is the perfect healthy, flavorful, nutrient-packed breakfast option. Toast quinoa until it starts to pop and then add desired nuts, dried coconut, and other seeds and dried fruit. Banana chips are mixed in after cooking to bring crunchy, sweet flavors to this crispy quinoa muesli creation.
10.5 OZ / 300 G quinoa
3.5 OZ / 100 G oats
1.75 OZ / 50 G almond flakes
1 OZ / 30 G banana chips
1.75 OZ / 50 G dried coconut
1 OZ / 30 G dried berries
2 OZ / 60 G coconut oil
1.75 OZ / 50 G honey
3.5 OZ / 100 G dried mango
Pre heat your oven to 155°C and line a baking tray with baking paper.
Add coconut oil and honey in mixing bowl. Melt for 90 seconds / speed 1.
Place the oats, quinoa, almonds, coconut, banana chips, dried berries and dried mango into mixing bowl. Mix for 90 seconds / speed 1.
Place on the baking tray and bake in the oven for 20 minutes, turning every 5 minutes to go golden brown evenly.