It’s another cereal recipe. What, what!
You’re probably thinking, why would you make cereal when you can just go out and buy it? Well my friend I’m so glad you asked. I am so glad you asked. Okay, I don’t know about you, but I have this major love for cereals and granola. In fact, it’s very nearly an addiction. If it’s crispy, toasty, sweet and flavorful I’m hooked. Oh, and if you add a hint of salty to the equation I’m a goner. Do you think there’s a support group for this? CAD (cereal addicts anonymous) maybe?
I’m telling you, it’s dangerous for me to have too much around. The funniest part is that I rarely ever eat a bowl of cereal. What I love to do is sprinkle it on other things or just nibble on it by the handful, a lot of it. If I do eat it in a bowl I love to add ALL the toppings (i.e. fruit, berries, coyo…..) Also, there’s this one granola from Trader Joe’s. Maybe you’ve heard of it, it’s the maple pecan clusters. Anyway, that stuff is incredibleness, but it’s truly not the healthiest. My family also loves the almond vanilla one, so maybe I’ll be creating a recipe for that soon.
So that brings me back to my original point. The reason I wanted to make this is because I know this all about myself. I wanted to make a cereal that had pretty clean ingredients and none of the stuff you don’t want. Oh, maybe just a little lower on the addiction scale, you know? This isn’t meant to be a copycat of the granola I mentioned, just a reminiscent cousin.
I recently picked up some different puffed cereals from a local whole food store and was really excited to use it. While this type of cereal is obviously still processed a little, they still only have one ingredient which is great. One of them was puffed millet, and the other puffed kamut.
I actually thought that kamut was gluten free, but unfortunately I found out that it’s not. Now I don’t personally have a gluten allergy (that I know of). If you or someone in your family does though, don’t worry. The good news is that you can buy puffed corn or puffed rice and use those as a replacement if needed. A combination of the two would be great. I’m so glad that millet is gluten free though, because it’s probably my favorite part of this recipe. I think the fact that it’s so tiny plays on my love for cute things. Awwww, the grains are just so tinyyyyyyy !
Wow, this has been a pretty long-winded explanation of a simple recipe, but whatevs. If you’ve made it to this point and still want to try it, I’m so happy. Alright, final thoughts. Like I mentioned before, the puffed cereals I used are single ingredient. If you need this to be gluten free or just can’t find those ingredients, you can replace them with puffed corn or rice cereal. Just be sure there aren’t any added ingredients. Oh, and it takes less than 30 minutes to make!
So we good? Awesome. Let me know what you think of it and I’d love to know how you like to eat cereal.
Crunchy Maple Cinnamon Pecan Cereal (Vegan+GF)
- 1 1/2 cups puffed millet
- 1 1/2 cups puffed kamut use puffed corn or rice for gf
- 1 cup rolled oats gf if needed
- 3 tablespoons pecans roughly chopped
- 2 tablespoons nut butter any kind works but I used almond
- 1/4 cup pure maple syrup
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon pure maple extract optional
- 1 teaspoon cinnamon
Preheat oven to 350 degrees F (180 C) and line a tray with parchment or wax paper.
Stir together the nut butter, syrup, salt, vanilla, maple extract, and cinnamon in a medium mixing bowl. Add the oats and puffed grains and stir to coat everything well.
Spread the cereal out on the tray and bake for 10-12 minutes. Remove from oven and stir it with a spatula. If you'd like it extra toasted, return it to the oven for an additional few minutes. Remove from oven and cool completely Store in an airtight container until ready to enjoy.