Healthy Homemade Cereal

One of the most challenging grocery items to find is a gluten free, refined sugar free and GMO free cereal. I have always loved a bowl of cereal, but since getting rid of gluten from my life, I have failed to find a satisfying replacement. Most gluten free cereals have loads of added sugars and are mostly made of corn. With so many nutritious and fibre packed gluten free grains, I found myself frustrated at the lack of grocery store options.

As my similar frustration with gluten free breads led to my recipe for the healthiest bread ever, I now introduce to you the healthiest cereal ever.

Using a base of simple puffed grains, I add cinnamon, coconut oil, vanilla and maple syrup to make crunchy cereal. Puffed grains are an amazing no added ingredient product. The problem however is that they are tasteless, and lacking texture. By adding healthy fats and vitamin packed sweeteners, the result is a crunchy protein packed cereal without any guilt! Feel free to change your flavours by adding cacao powder, dried fruits, honey and so on. You can also choose one puffed grain or choose another variety. Other healthy options are puffed brown rice and amaranth.

In under 15 minutes you’ll have a delicious and healthy homemade cereal. Top with fresh fruit, chia seeds, and nuts and serve with homemade almond milk. Hope you love it.

Ingredients:

•1/4 cup coconut oil (melted and cooled)
•1/4 cup maple syrup or honey
•1 tsp pure vanilla extract
•1 tsp cinnamon (optional)
•2 drops liquid stevia or 1/2 tsp powder
•pinch of salt (pink himalayan is a plus!)
•3 cups puffed quinoa
•3 cups puffed buckwheat
•1 cup gluten free oats

Directions:

1. Preheat oven to 325 F. Line a large baking tray with wax paper.

2. In a large mixing bowl, whisk cooled coconut oil, maple syrup, vanilla, cinnamon, stevia and salt until combined.

3. To the mixture add puffed quinoa, buckwheat and gluten free oats. Using a large spoon mix until the dry ingredients are well coated.

4. Pour cereal unto the baking sheet and spread evenly. Bake for 25-30 minutes, tossing halfway through baking time. Allow to cool and store in an airtight container for 2-3 weeks.