Banana Nut Muesli Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 20, 2011
This is a good recipe. I used traditional, large oats (as they are healthier than the more processed kinds), skim milk rather than the water, and raw pumpkin seeds instead of the almonds. I also used a bit more cinnamon than was called for. For my boyfriend's version, I used dried cranberries as a substitute for the raisins. Lastly, I sliced up half a banana into each when assembling them the night before and then sliced up another half into each bowl the next morning. The raisins soften and plump up, the flavours meld, and the pumpkin seeds retain some of their crunch. This is a great way to make a raw breakfast that is sustaining and full of nutrients.
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Jan. 27, 2009
This was my first time making a soaked muesli. I read up on muesli before making the recipe and made a couple changes. First, I used old-fashioned oats in place of quick-cooking oats for a better texture. I was worried about the oats getting mushy, but they held up better than I expected. I also replaced the water with milk. When oats are soaked in milk, they flavor it and create a tasty "oat milk." I was worried about the bananas turning nasty overnight, but they were still firm and also gave the milk a nice taste. I will make this again. Update: I sometimes use part or all yogurt in place of the water/milk. Soy, rice, and nut milks work well. Also, it's fun to experiment with dried fruits, fresh fruits, and nuts.
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Photo by LisaJoy

Cooking Level: Intermediate

Reviewed: Aug. 16, 2008
Delicious and increadibly easy. I used old-fashioned oats, added some vanilla extract, and omitted the raisens. I added the walnuts just before serving. Will make again!
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Photo by RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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