Monday, March 16, 2015

Red Berries & Almond Cereal

I make different variations of healthy breakfast cereals about every two weeks. This one is fortified with whole grains, coconut oil, almonds and red berries. It's crunchy texture is made for milk. The bright strawberries give it great flavor and extra vitamins. Occasionally, I sprinkle in a few dark chocolate chips too.

This fuss-free breakfast is ready in about 20 minutes. You don't even need a bowl. The ingredients are mixed on the pan and baked until warm, toasty aromas fill the kitchen. It's a good choice for snacking on a long hike or packing for a camping trip too. I typically make it on Sunday nights for quick, nutrition-dense weekday breakfasts. The cereal is loaded with minerals, antioxidants, fiber, omegas and more. Get your crunch on!

Red Berries Cereal Recipe 

Makes about 6 cups

Some Notes:

I find freeze dried berries at Trader Joe's or Whole Foods. You can also purchase them online HERE. 

I love almonds in this recipe. Pecans or pistachios are a great choice too.

The cereal keeps for about 2 weeks in an airtight container.


  • 4 cups rolled oats (do not use instant) 
  • 1/3 cup quinoa or millet, rinsed and drained
  • 2/3 cup unsweetened shredded coconut
  • 1/3 cup of oil. I use sunflower. 
  • 1/2 cup maple syrup   
  • 1/2 cup slivered almonds
  • 1 1/2 cups of freeze dried strawberries or raspberries 
  • 1/2 teaspoon of ground cinnamon
  • Salt to taste. I use a scant 1/2 teaspoon of fine sea salt.
  • Mix-ins: chocolate chips, freeze-dried bananas 


Preheat oven to 325

Line a large baking tray with tinfoil.

Set aside 1/3 cup of shredded coconut and the 1/2 cup of slivered almonds. If you're using coconut oil, place it on the tinfoil-lined pan and bake in the oven for a few minutes until melted. Once the coconut oil has melted, take the pan out of the oven. Put all the other ingredients on the pan, (except for the 1/3 cup reserved coconut and the slivered almonds.) Bake for 10 minutes. Remove the pan from the oven, toss the cereal with the reserved almonds and bake for another 10 minutes. Take the pan out of the oven and let cool. Stir in the remaining shredded coconut and the strawberries. Enjoy!

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