Gluten Free Almond and Pepita Homemade Cereal

I know I’m not the only one that misses Saturday morning cartoons with a big bowl of cereal when I was a kid. Anybody else? Well, I wouldn’t eat most commercial brands of cereal, just because of the ingredients. However, I have no qualms whatsoever about making my own healthy gluten-free cereal and overindulging a bit with it. As for the cartoons? I may or may not still indulge in a Saturday morning viewing of throwback cartoons on Netflix!

This cereal recipe contains all sorts of healthy ingredients, such as gluten free oats, chopped almonds, pepitas, coconut oil, and honey.  You could replace the oats with quinoa (slightly roasted raw quinoa would go nicely with this), but I used oats, because I just wasn’t sure that my stomach would appreciate raw roasted quinoa.  There is a good chance that that may come out the same way it went in (sorry, TMI, but I just wasn’t sure).  Regardless, to play it safe, I used oats, but I think I may brave it in the future and see how I do with raw roasted quinoa instead (maybe I’ll just let it sit in the almond milk for a while before eating it to soften things up a little).

At any rate, whether you use oats, quinoa, or a combination of both, this cereal is really good for you!  Okay let’s get to the recipe!

GLUTEN FREE ALMOND AND PEPITA HOMEMADE CEREAL

Ingredients:

  • 2 cups gluten free oats
  • 1 cup chopped almonds
  • 1/3 cup pepitas (shelled pumpkin seeds)
  • 2 Tbsp. raw honey
  • 2 Tbsp. coconut oil

Directions:

1.) Preheat the oven to 375 degrees, and line a large baking sheet with parchment paper.  In a small saucepan, melt the coconut oil and honey together over low heat.  You’re not trying to warm it, so this should only take a couple of minutes.  Once it’s in a liquid state, remove it from the heat and set aside.

2.) In a medium mixing bowl, add the oats, pepitas, and almonds.  Mix together, and then pour in the oil and honey mixture.  Stir to coat completely.

3.) Spread the mixture out evenly on the prepared baking sheet.  Place in the oven and bake for 10 minutes at 375 degrees.  Once done, allow to cool, and transfer to an air tight container to store, or transfer to bowls to serve with some almond milk.

So yummy!  Enjoy! 🙂

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