Cereal comes from a box right?
Not in my house.
When we began cleaning up our diets we switched to organic and gluten-free cereals, but I had always vowed that I would one day make cereal from scratch, and if I could do it totally grain-free it would be a major achievement.
It really seems rather strange to think that you can have a cereal without grains but you can, and honestly I think it tastes better! Now, some purists would say that you don’t need to try and recreate cereal, just enjoy the food in it’s original form. Those purists clearly don’t have kids.
This recipe isn’t set in stone. You can use whatever nuts you want, leave out the coconut, replace the sunflower seeds with a different kind of nut. You could use dried bananas or other fruit, add cinnamon, cashews, pumpkin seeds, dates, flax seeds, chia seeds, maple syrup, whatever floats your boat. Don’t be afraid to experiment but make sure you write down the recipe in case it turns out incredible and you want to be able to recreate it.
The great thing about this recipe is that it’s soooo easy to get the kids involved.
And who knows, you just might inspire a future food blogger!
We can’t stop eating this stuff, and it is SO EASY to make, it just takes some time to bake. You can eat it as cereal. Put it on yogurt. Eat it by the handful. I just recommend you have someone hide it after you take some because you will not stop with just one serving, I promise.
- 1 cup soaked raw almonds
- 1 cup soaked raw pecans
- 1/2 cup shredded coconut (unsweetened)
- 1/2 cup sunflower seeds
- 1/4 cup raw honey
- 1 tsp pure vanilla extract
- 3 tbsp grass-fed butter (unsalted)
- 3 tbsp cocoa powder
- sea salt
- Preheat oven to 200 degrees farenheit.
- Pulse to grind pecans and almonds just briefly in a food processor. Use a big enough bowl to allow you to add the remaining ingredients to it.
- In a small pan, heat honey and butter until soft and blended well then add in the cocoa powder, vanilla and a pinch of salt.
- Add honey/butter mixture to the nuts and process gently until blended together.
- Add in the sunflower seeds and coconut and continue to pulse until blended. The pieces should be small, it will almost look too small but the pieces will group up when baked.
- Line a baking sheet with parchment paper and spread the mixture out onto it.
- Bake for 4-5 hours until crisp, stir mixture about halfway through but don’t break down the pieces too small, you want them to clump together.
- Cool as long as you can before devouring it.
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