Homemade Almond Cereal
This homemade almond cereal is a quick, healthy, and customizable breakfast or snack option. Packed with rolled oats, almond flakes, and seeds, it’s crunchy, nutritious, and perfect for busy mornings. Ready in just 20 minutes, this recipe is gluten-free, vegan-friendly, and easily adaptable to suit your dietary needs.
Ingredients
- 2 cups rolled oats (gluten-free if needed)
- 1 cup almond flakes
- 1/4 cup chia seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup honey or maple syrup (for vegan option)
- 3 tbsp coconut oil (melted)
Instructions
- Preheat the Oven: Set your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine rolled oats, almond flakes, chia seeds, pumpkin seeds, sunflower seeds, cinnamon, and salt. Mix well.
- Add Wet Ingredients: Drizzle the honey (or maple syrup) and melted coconut oil over the dry ingredients. Stir until everything is evenly coated.
- Spread on Baking Sheet: Pour the mixture onto the prepared baking sheet and spread it into an even layer.
- Bake: Place the baking sheet in the oven and bake for 10-12 minutes, stirring halfway through to ensure even browning.
- Cool: Remove the cereal from the oven and let it cool completely on the baking sheet. It will crisp up as it cools.
- Add Dried Fruits: Once cooled, mix in dried fruits (if using).
- Store: Transfer the cereal to an airtight container. It will stay fresh for up to 2 weeks.
Notes
- Gluten-Free: Use certified gluten-free oats to make this recipe gluten-free.
- Vegan Option: Substitute honey with maple syrup or agave nectar.
- Nut-Free: Replace almond flakes with additional seeds like sunflower or pumpkin seeds.
- Sugar-Free: Omit the sweetener or use a sugar-free alternative like stevia.
- Customization: Feel free to add other ingredients like coconut flakes, dark chocolate chips, or your favorite spices.
- Storage: Store in an airtight container at room temperature for up to 2 weeks.