My fridge and pantry are stocked with a few ‘staple’ store-bought foods for those times when I don’t have the time or energy to cook…or when the kids just don’t like what I’ve prepared (Yes, it does happen-especially lately with my all-of-the-sudden finicky toddler)!
One of those prepackaged foods are Cheerios. They’re easy for little hands to grab and always seem to be that go-to ‘meal’ when my son doesn’t like what I’ve prepared and
there’s no way I’m making him something else I don’t have time to make him something else, and let’s not forget that they’re ‘healthy’ (that is, until I recently found out they contain GMO’s!).
In light of this recent ‘discovery’ I decided to create a healthy recipe for homemade cereal that both my 13 month old and my 2 1/2 year old can enjoy (i.e., with or without milk). I took some inspiration from one of my usual breakfasts, my Coconut Carob Puffed Rice Bars.
These are deliciously sweet (or chemical-tasting, like most sugary store-bought cereals), crunchy, easy to grab, perfect with a splash of cold milk, or warmed through for a twist on hot cereal or oatmeal.
My kids loved these and I loved that they are all-natural, healthy, and made with love and care…not packed with GMO’s, stuffed into a box and sold on a million grocery store shelves across the country!
(Yields 2 cups)
1 tbs. extra- virgin coconut oil
2 tbs. almond butter or nut butter of choice
3 tbs. raw honey (maple syrup or agave)
2 cups puffed rice
*Try one of these add-ons: flax seed, chia seed, shredded coconut, sunflower seeds, crumbled nuts, dried fruit, chocolate chips, oats.
In a medium frying pan, heat coconut oil, honey and almond butter on low heat until melted. Stir to combine until smooth.
Turn off the heat then add the puffed rice. Mix with a large wooden spoon or spatula or until the puffed rice is completely coated.
Immediately remove from the heat. Serve warm alone or with your choice of milk for a hearty, healthy breakfast.
Store in an airtight container in the pantry for up to 3 weeks.