I’ll be the first to admit that I have a problem with cereal. If I buy a box of this sugary goodness at the store I will mow through the entire thing in a day or two by eating it for breakfast, lunch, and dinner. Definitely not a good look. To keep this from happening I had to stop purchasing cereal altogether…a downright travesty if you ask me. However, I came to realize that if I began making my own I could control the ingredients (and sugar level) and make myself an easy, convenient breakfast. Enter Healthy Homemade Cereal.
I wanted to create a recipe that was free from (or significantly cut back on) the characteristics of store-bought cereal I was looking to avoid. These include preservatives, emulsifiers, oils, and high sugar levels. It was far easier to do than I imagined and I am very happy with the result: a crunchy, delectably satisfying and lightly-sweetened conglomeration.
The baking process is incredibly easy and the result absolutely fantastic. Simply mix the majority of the ingredients together, bake, and then mix in the rest. Done. No messy cleanup and no waiting around. Once everything has cooled you are free to immediately dump this into a bowl, cover it with almond milk and sliced banana or berries and devour.
While I’m sure I could eat the entirety of this recipe in one sitting if I set my mind to it, I no longer have the desire to. With a more balanced amount of sweetness and the addition of hearty ingredients such as nuts and seeds, I am completely satisfied after a single bowl. I also don’t feel the need to continue eating it throughout the day or as an after dinner snack. Less addictive, more filling. What’s not to love?
Healthy Homemade Cereal
Healthy cereal made completely from scratch without all of the added sugar and icky preservatives. Sweet, cinnamony, nutty goodness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: breakfast
- Cuisine: vegan, gluten-free
Ingredients
1.5 c rolled oats
1 c raw pecans
1/4 c chia seeds
1/4 c hemp seeds
1 tbsp ground flax seed
1 tsp cinnamon
1/4 tsp sea salt
1/4 c maple syrup
1/2 c dried cranberries
4 c puffed brown rice cereal
Instructions
1. Preheat oven to 325 degrees F (160 C) and line a large, rimmed baking sheet with parchment paper. Set aside. In a large bowl, mix together the rolled oats, raw pecans, chia seeds, hemp seeds, flaxseed, cinnamon, and salt. Drizzle in the maple syrup and stir until all ingredients are coated.
2. Spread oat, nut, and seed mixture out evenly over prepared baking sheet. Place on the center rack in your preheated oven and bake for 20 minutes, rotating halfway through. Once 20 minutes are up, sprinkle dried cranberries over the baking sheet and return to oven for another 5 minutes. Remove from oven and allow to cool completely.
3. Once oat and nut mixture has cooled, transfer it to a large, sealable container. Gently stir in the puffed brown rice. This homemade cereal can keep in this container at room temperature for up to a month.
Nutrition
- Serving Size: 1 cup
- Calories: 367
- Sugar: 10.2g
- Sodium: 267.5g
- Fat: 13.1g
- Saturated Fat: 1.6g
- Carbohydrates: 45.6g
- Fiber: 6.3g
- Protein: 7.7g
- Cholesterol: 0mg
Keywords: breakfast, cereal, vegan, gluten-free
Looking for more breakfast recipes? Be sure to check out:
Almond Milk Pulp Granola // Strawberry Banana Overnight Oats // Nectarine Chia Pudding // Summer Avocado Toast // Traditional Açai Bowl // Chocolate Superfood Protein Smoothie // Peach Watermelon Smoothie
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