Cait's Nutty Cereal

Mornings and cereal go together like frosting and cake! I haven't been eating as much cereal in life as of the last couple of years because..hello, insane amounts of added sugar!!! I set out to make my own recipe and this version is killer! This cereal is bursting with sweet roasted nuts and uses puffed brown rice as the base. I topped with bananas and unsweetened almond milk for this splendid all-American style breakfast. I hope you love it! 

Cait's Nutty Cereal

You need:

• 1 cup slivered almonds
• 1/2 cup raw pecans
• 1/2 cup toasted, skinned, chopped hazelnuts (roast 10-15 minutes on 350- place in kitchen towel for one minute to steam, rub like your life depends on it to get skins off)
• 1 tbsp black chia seeds
• 1 tsp ground cinnamon
• 1 tbsp coconut sugar 
• 1/8 tsp salt
• 1 tbsp coconut oil
• 2 tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 3 cups brown rice puffed cereal
• 1/4 cup raisins

Get cooking:

1. Preheat oven 325 degrees.
2. Line a large baking sheet with parchment paper.
3. Add nuts to a large bowl with chia, cinnamon, coconut sugar, and salt. Stir to combine.
4. In a microwave safe bowl, heat the oil and maple for about 30 seconds, stir until melted together. Add vanilla. Stir.
5. Pour your oil maple mix over dry ingredients.
6. Stir to combine.
7. Transfer your nut mixture to the baking sheet and spread over evenly.
8. Bake 20 minutes. 
9. Remove from oven, stir and add the raisins.
10. Raise temp to 340 degrees and continue baking 5-7 more minutes. 
11. Remove from oven once golden brown and let cool completely.  
12. Add puffed rice to a large bowl along with the cooled nut mix. If desired add more cinnamon. Stir to combine before transferring to a container with a lid for storage. 
13. This cereal will keep fresh for about 2-3 weeks.