Cereal is my jam.
For some reason I think we can all agree on this? The crunch, the flavors, the childhood nostalgia…don’t even think about telling me ya don’t love cereal. It’s probably my #1 favorite packaged foods.
Cereal is a staple in my life just like peanut butter, Led Zeppelin and Joey. It’s enjoyable everyday no matter what.
Growing up our pantry was filled with the usual cereal suspects. Cocoa puffs, lucky charms, Cheerios, rice krispies, fruity pebbles, captain crunch…
Once I entered high school we thought we would get a little “healthier” and buy Special K. I practically lived off that stuff in my teen years so I can’t even look at a package anymore.
From my Saturday morning ritual with cartoons that turned into a midnight snack while watching Gossip Girl…cereal was my comfort food in so many ways. And let’s be real, it’s plain delicious.
Finding that perfect ratio of milk-to-crunch and deciding on bananas, strawberries or an extra pinch of sugar to round it all out were my only worries back in the day. Oh how I miss that ignorance-is-bliss lifestyle.
Let’s go back to that shall we? The other day I got through the last of my Trader Joe’s High Fiber O’s and was contemplating which brand of cereal would be my next culprit. Then it hit me. How in the world have I not made cereal from scratch?
A question everyone asks themselves I am sure…so here we are. Homemade crunchy cereal squares packed with whole grains, minimal sugar and flavors of childhood
Warning: These cereal squares are super easy to make and oh so addictive. Grab me a big bowl of dis + some Joey + House of Cards and my Saturday night will be set.
P.S. I went to Target this past weekend and finally got my hands on some cashew milk. This stuff is GENIUS. Beyond creamy and delicious. Basically the perfect pairing to these adorable squares. (No they’re not paying me to say this, cashew milk is genuinely the new almond milk. Get on that!)
Crunchy Almond Graham Cereal Squares
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup almond flour
- 1 tsp baking soda
- 2 tsp cinnamon + sea salt to taste
- 2 Tbsp brown sugar
- 4 Tbsp maple syrup
- 2 Tbsp coconut oil, slightly melted
- 4 Tbsp milk of choice
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Combine all ingredients with a wooden spoon until a dough has formed. The dough will seem moist and a little crumbly, but you will be able to shape it into a ball.
- Shape some of the dough into a ball and press down onto a lightly floured surface. Roll dough out with a rolling pin until super thin, about 1/4 of an inch. You want this to be thin, remember they’re going to puff up from the baking soda.
- Once dough is rolled out, cut into small squares with a knife or pastry cutter. Lightly pierce each square with a fork if you want then carefully place onto a lined baking sheet. Repeat process with the rest of the dough. You may need to use two baking trays.
- Sprinkle with extra cinnamon if desired, this gives them a little bit of a graham cracker-cinnamon toast crunch appeal. I loved it.
- Bake for 12-14 minutes, until golden and crispy. Allow to cool for at least 10 minutes then store in an airtight container at room temperature. Serves great with milk, fruit of choice and sliced almonds or with yogurt! Oh and on it’s own too, basically any form of eating this is a good idea. Enjoy!