Prep 10 mins
Cook 10 mins
I have a lot of food allergies so I can't eat most commercially-prepared cereals and granola. This is my own recipe that I've put together to tick all my nutritional boxes while still avoiding everything I can't eat. This could easily be modified to suit any preferences/dietary need. I'm posting this mainly for the nutritional info. Honey should be pure and local, and not one of the fake honeys made mostly of corn syrup. Maple syrup could be used instead. The measurements are approximate as I usually just throw everything together. This is delicious sprinkled on yogurt, or eaten as trail mix.
- 3 cups all-bran cereal
- 1⁄2 cup rolled oats
- 1⁄2 cup pumpkin seeds
- 1⁄2 cup sunflower seeds
- 1⁄2 cup dried cranberries
- 2 tablespoons multi-grain flour
- 3⁄4 cup honey
- 1⁄4 cup flax seed oil or 1⁄4 cup other healthy oil
- 3 tablespoons ground flax seeds
- 6 tablespoons water
- Preheat over to 275 degrees.
- Line two baking sheets with parchment paper.
- Place cereal, oats, seeds, dried fruit and flour into a large bowl and toss together.
- Meanwhile, warm the honey up to make it runny by placing the container in hot water for a few minutes.
- In a separate container combine the flax seed and water and mix until they make a gloopy paste similar to the texture of beaten egg whites. If you don't have ground flax seeds you can blitz whole seeds with water in a blender or food processor to achieve the same effect.
- Once the honey is fluid pour it over the cereal along with the oil and flax mixture and stir to combine. Using your hand is the easiest way. It's messy but it ensures you don't crush the cereal too much.
- Crumble the mixture in even layers on the baking sheets and place in the warm over until toasty and brown, which usually takes no more than 10 minutes. You can usually tell it's done when you can smell toasted nuts and grains. Keep an eye on it because it can easily burn.
- Remove and let cool on the sheets, then transfer to storage containers.