Cereal is one of those “foods” that have won the hearts of Americans everywhere. It’s easy, convenient, cheap and the kids love it. There is an entire aisle designated to this stuff at the grocery store. So many options! The problem? The ingredients. The next time you’re at the store pick up a few boxes and read the ingredients. Whew, it’s exhausting. What is that stuff? It sure as hell isn’t FOOD. None of it came from a whole, nutritional source.
That brings me to this recipe. Sometimes you’ll miss foods from the past when switching to a paleo lifestyle. I had always been a cereal eater when I was younger. It was easy, cold and used to be filling in the morning… and at night. For some reason I really like cereal at night. Well, my journey has unveiled all of the not so great ingredients in my favorite breakfast options and helped me make the easy choice of tossing it all in the trash.
So now I’m an egg girl. 2-3 eggs every morning and I’m good to go. No weird ingredients and no weird feeling after I eat. I’m fueled, energized and ready to conquer the day.
But like anyone else, I don’t think I can eat eggs every day for the rest of my life. I have a few options that help me switch things up. I go for a veggie packed juice made directly from my juicer, a smoothie, paleo pancakes (my favorite) or this paleo grain-free cereal.
It’s super easy to make. Gather the ingredients you want to use. I used cashews, whole almonds, walnuts, sliced almonds, sunflower seeds, coconut flakes, hemp seeds, almond meal, 2 green bananas, 1 egg, cinnamon, nutmeg and sea salt. (I always buy raw, unsalted nuts. There is nothing on them. Just plain ole’ nuts. Trader Joe’s has plenty of options for great prices.)
Preheat your oven to 350 F.
In a food processor, grind 2 cups of nuts (the combination is up to you)
I did 1 1/4 cup walnuts, 1 1/4 cup cashews, 1/2 cup almonds
The size of your ground nuts is solely up to you as well. Grind them until they are the size you are comfortable eating.
Put your crushed nuts in a large mixing bowl. Add 1/2 cup coconut flakes, 1/2 cup almond meal, 1 cup of sliced almonds.
In a food processor, combine 1 egg, 2 bananas, 2 teaspoons of vanilla extract, 2 teaspoons of cinnamon (or more for taste), 1/2 teaspoon of nutmeg (or more), 1/4 teaspoon of sea salt.
Mix well then pour over nut mixture. Combine all ingredients and spread onto a parchment paper lined cookie sheet. Bake for 30 minutes. Throughout the cook time take a wooden spoon and break up the mixture into the desired size pieces that you like. Let cool, sprinkle more cinnamon over your cereal and store in the fridge for a week. Trust me, it won’t last that long.
When you’re ready to eat it scoop about 1/2 cup of your cereal into a bowl and drown in almond milk.