This healthy cinnamon crunch cereal is made with nuts and seeds for a high protein, full of good fats breakfast in a bowl.
For as much as I love to sleep in, my absolute favorite part of the day is the morning.
Breakfast is my favorite meal and my kitchen is my favorite place in the house. It’s a win win.
Like I mentioned a couple of weeks ago in this spicy rosemary chocolate chip cookie post, we just bought a new refrigerator after 6 years of misery with our old side by side.
I’ve seriously never been so pumped about an appliance delivery before in my life.
From it’s amazing water spout (that fills my cup about 3 times fast than my old one, making my ridiculous 100 ounce daily water consumption much easier) to all the horizontal space in the fridge section you don’t get with a side by side to it’s somewhat annoying (but very useful) door alarm that tells me I left the thing wide open (usually while running between kitchen and dining room to take pictures of food (see that tripod leg on the right?…)
I was even excited to re-organize (and throw away some funky looking food items hiding in the back for a few
weeks months too long) the shelves as I put everything back in, it was kind of like a real life game of tetris.
For now, I’m riding it’s brand new high. T
hat might change when the credit card bill comes in though.
So when I was just recently approached by LG to talk about how life’s good in the kitchen, I literally almost laughed out loud while reading the email because seriously, could the timing BE more perfect having just bought my brand new LG fridge?
With a new fridge waiting for me downstairs, I woke up early the other morning and decided to make my own cereal. I get really giddy about homemade cereal because honestly, who would’ve thought it was so damn easy to make?!
All these years of expensive boxed stuff (usually filled with crap nonetheless) and I could’ve made it on my own.
These vanilla almond cereal puffs are one of my all-time favorite recipes on the blog but this time I went in a different direction.
Think cinnamon toast crunch meets shredded wheat except there is no wheat.
This cereal is full of seeds and nuts and packs a good-for-you fat and protein punch.
It’s perfectly cinnamon-y and crispy enough so that it stands its own with some milk in the bowl. Basically the cereal version of these cinnamon toast crunch chickpeas.
If there’s anything better than a morning in the kitchen with a brand new appliance making your own cereal as you sip coffee, I’m not sure I know what it is.
Healthy Cinnamon Crunch Cereal
- 1/2 cup flaxseed meal
- 1/4 cup almond meal
- 1/4 cup cashew meal
- 2 tablespoons hemp heart
- 1 1/2 teaspoons cinnamon
- 1/3 cup orange juice
- 1 tablespoon coconut oil
- Preheat oven to 300 degrees.
- Combine the flaxseed meal, almond meal, cashew meal, hemp seeds and cinnamon in a food processor and process until well combined.
- Add the coconut oil to the process and with it running, slowly add the orange juice until a smooth paste forms.
- Line a baking sheet with parchment paper and spread the mixture out evenly into a rectangular shape so that it’s about 1/16″ thick. If you don’t have an off-set spatula, I recommend putting the parchment on a non-rimmed baking sheet or using the back of a rimmed backing sheet to make it easier to spread with a spatula.
- Bake for 15 minutes, then lower the temperature to 275 degrees and bake another 10 minutes.
- Remove from oven, use a pizza cutter to cut into small squares.
- Turn the oven off and return the baking sheet to the oven for 1-2 hours to dry out and crisp up.
- Squares should break apart easily once dried.
- Store in an airtight container or jar.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
This is a sponsored conversation written by me on behalf of LG. The opinions and text are all mine.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.