Do you have two ripe bananas lying around and want to whip up something for the whole week in 10 minutes? This baked muesli is super nutritious , super simple , and meal-prep-friendly . Adding 100g of frozen blueberries or mixed berries adds extra flavor and antioxidants in no time. Jump straight to the recipe .
✅ Meal prep-proof ⏱️ 10 min. active • 25–30 min. oven 🥣 Breakfast or snack 🫐 With blueberries or red fruit
Why this breakfast scores so well
- Nutritious & filling: Banana + Boost Mix (chia, flaxseed, hemp) provide fiber, omega-3 and micronutrients.
- Meal prep champion: bake on Sunday, refrigerate for 4 days, or freeze individually.
- Quick and easy: one bowl, no fuss. Peanut butter is optional .
- Variety = fun: alternate weekly with apple, pear, raspberry, mango or blueberry mix.
- On-the-go proof: cut into bars; ideal for breakfast or a snack on the go.
This baked muesli combines fiber (muesli/oatmeal, fruit), healthy fats (chia/hemp/flaxseed), and slow-release carbohydrates for sustained energy. Blueberries or red berries provide antioxidants and color (yes, kids love it).
Recipe: Super simple & nutritious baked muesli
Ingredients
- 2 ripe bananas
- 360 ml (1.5 cups) plant-based milk (almond, oat or coconut)
- 1/4 cup peanut butter (optional)
- 1 tbsp maple syrup
- 2 tbsp Boost Mix
- 240 g (2 cups) muesli or oatmeal of your choice
- 100 g blueberries (frozen) or mixed red fruit
Handy: bake in a 20x20 cm or 20x30 cm baking dish, lined with baking paper or greased with some olive oil.
Preparation
- Preheat the oven to 180°C and grease/line your baking dish.
- Mash the bananas in a large bowl until smooth. Add the plant-based milk, maple syrup, and (optional) peanut butter; mix until smooth.
- Stir in the Boost Mix and muesli/oatmeal.
- Gently fold blueberries or red fruit into the batter (add now, before baking).
- Pour into the dish and bake for 25–30 min until the top is golden brown and the edges are firm.
- Let it cool for 10 minutes, then lift it out of the pan with baking paper and cut into 8 pieces.
Serving & storage
- Serve hot or cold with (plant-based) yoghurt and extra fruit.
- Storage: Store airtight in the refrigerator for 4 days .
- Freezing: Wrap individually (up to 2 months). Defrost in the refrigerator or in a warm oven for 10 minutes.
Variations per week (so it stays fun!)
- Berry boost: 100 g blueberries + lemon zest.
- Apple cinnamon: 2 apples, diced + 1 tbsp cinnamon.
- Mango-coconut: 120 g mango in cubes + 2 tbsp coconut flakes.
- Pear-ginger: 1 pear + pinch of ground ginger.
- Nut crunch: 30 g chopped walnuts or almonds (add to the pan after baking for extra bite).
Peanut butter is optional. Prefer nut-free? Leave it out or replace it with 1 tablespoon of tahini or extra banana for binding.
Frequently Asked Questions
- Can I use fresh berries?
- Yes, both fresh and frozen will work. If frozen, there's no need to thaw; mix directly into the batter.
- Which muesli or oatmeal is best?
- The muesli already contains chopped nuts and dried fruit, giving it even more flavor and crunch. Prefer a flavor? Then use apple oatmeal and add some fresh apple cubes and cinnamon.
