I LOVE CEREAL.
As a child, I remember trying to wake up earlier than my brothers so that I could have the first choice of cereals… and then eat it all so they couldn’t have any. Sometimes I’d come into the kitchen and find one of them already devouring/hoarding the best cereal.
It was a cutthroat childhood business, cereal-eating.
Today, I don’t get to eat cereal too often. You may remember that Rice Chex is my antidote to a nauseous stomach, but I only indulge on those days (which are MAYBE 2x a year.)
Fortunately, granola falls in the cereal category and it IS possible to make a fully paleo version. Now, don’t go eating this every morning or cups at a time. It is very DENSE because it is made primarily with nuts and there is a bit of honey in it. But if you are jones-ing for some yummy crunch in cold (almond) milk, then read on…
1 c. raw cashews
1 c. raw sliced almonds
1 c. raw sunflower seeds
1 c. raw pumpkin seeds
1 c. coconut flakes
1 c. organic raisins (dried blueberries would be tasty as well)
1/2 c. coconut oil
1/3 c. raw honey
2 tsp. vanilla extract
1 Tbsp. cinnamon
1 tsp. sea salt
- Preheat oven to 350
- In a blender or food processor, pulse nuts, seeds, and coconut until roughly chopped (don’t grind into a fine “gravel” or meal)
- in a small pot, melt coconut oil and mix with honey and vanilla.
- Toss nuts, seeds, flakes, raisins, and cinnamon with the oil mixture. Coat evenly.
- Spread into a thin layer on a baking sheet and bake for 15-20 mins, until nuts, seeds, and flakes are golden.
- Let cool before storing in an airtight container
- Makes about 6 cups. Serving size is 1/2 cup and anywhere between 400-450 calories. (Like I said, don’t eat a huge bowl unless you’re trying to gain some lbs.)