Banana muesli crunch

This is by far my favorite breakfast on the trail. It’s a bit more of a process at home, but the mixture will last for about 7 days on the trail and provides excellent energy in the morning and is very easy to make on the trail.

This is even a great vegan musli for everyday use if you use a milk substitute

Ingredients:

2 dl (1 cup) dried dates (pitted)

2 dl (1 cup) water

2 ripe bananas

8 dl (4 cups) Iron oats

2 dl (1 cup) roasted and chopped almonds (optional)

2 dl (1 cup) Raisins and or dried fruits – optional

2 tbsp dried milk powder

Home:

Preheat oven at 275 Fahrenheit / 135 celcius

Boil the water and dates for about 10 minutes until the mixture becomes a paste. Then mix in the bananas into the paste with a hand mixer or blender. Add mixture to the oats and mix well with a large spoon and add almonds. Spread the mixture out evenly over two oven pans and hack up into small bits.

Place the two pans into the oven and cook for 60 minutes while turning the mixture over after about 30 minutes.

Let cool. The mixture becomes hard once cooled.

Place about 1 cup or whatever your preference for breakfast into a ziplock back with 2 msk powdered milk or other milk substitute.

On the trail:

Add cold water into the ziplock bag and mix with a spoon and let sit for 5 minutes.