Breakfast Cereal

Ingredients:

2 cups old-fashioned oats
1 1/2 cups steel cut oats
1 cup coarsely chopped natural walnuts
1/2 cup natural almonds, sliced in half
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp sea salt (optional)
1/4 cup extra virgin olive oil
1 tsp vanilla
1/4 cup raw honey
2 tbsp 100% pure maple syrup
1/3 cup natural pumpkin seeds (optional)
1/2 cup flaked unsweetened coconut (this is the brand I use)

Directions Preheat oven to 325 degrees. Line a large cookie sheet with parchment paper and set aside.In a medium size mixing bowl combine old-fashioned and steel cut oats, walnuts, almonds, pumpkin seeds (optional), cinnamon, allspice and sea salt (optional). In a small mixing bowl add extra virgin olive oil, vanilla, honey and maple syrup and whisk until combined. Pour wet ingredients over dry ingredients and mix until all dry ingredients are coated with mixture. Spread the mix on the parchment lined cookie sheet until evenly distributed. Bake approximately 30 minutes or until golden brown. Stir every 10 minutes. Be careful not to burn. Allow to cool completely before storing in an airtight container for up to 3 weeks.

Try adding dry unsweetened fruit of any variety to your cereal just before eating. Do not store any type of dry fruit, other than coconut flakes, with the cereal. If stored together in the same container the cereal may become soggy.

For a perfect work or school time snack, toss 1/2 cup cereal, 2 tbsp raisins and 1 tbsp unsweetened raw cacao nibs in a ziplock baggie or container. Perfectly yummy!!!

I like adding a few raisins and sliced bananas just before pouring in the skim milk. Enjoy!!!

Gale Compton
fit fabulous forever