Gluten Free Almond and Pepita Homemade Cereal

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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!

The inspiration for this cereal came from the following pin.

quinoa-crunch-cereal-4659-2

This pin links to a cereal recipe that contains quinoa, sliced almonds, sesame seeds, canola oil, and maple syrup.  I changed them to gluten free oats, chopped almonds, pepitas, coconut oil, and honey.  I changed from quinoa to 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).  The other ingredients, I changed because it was what I had on hand.

At any rate, both recipes are really good for you!  If you give the quinoa rendition a try, please comment and let me know how your tummy handled digesting it.  I may still try it down the road!  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.

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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.

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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.

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So yummy!  Enjoy! 🙂