Recipe: Homemade Cereal

Cereal is a classic breakfast option in most households. However, as soon as I learned about the high sugar content in store-bought cereals, I moved away from them. Now, when I fancy cereal, I make my own. This homemade cereal recipe is quick to put together, and you can either prepare it in advance and keep it in a glass jar for a few weeks.

This delicious recipe provides a nutrient-dense breakfast option, rich in fibre, healthy fats, and antioxidants to support your digestion, heart health, and sustained energy levels. Plus, by making your own, you know you are not consuming unnecessary added sugars.

RECIPE

Ingredients (serves 10):

• 100g buckwheat flakes (or gluten free oats, rice flakes or quinoa flakes)

• 100g pumpkin seeds

• 100g sunflower seeds

• 100g unroasted, unsalted almonds (whole or halved)

• 50g toasted coconut flakes

• 50g flax seeds

• 50g unroasted walnuts (halved)

• 20g unroasted macadamia nuts

Method:

1. Preheat the oven to 180°C (160°C fan)

2. Combine all the ingredients and spread evenly over a lined baking tray or ceramic dish

3. Bake for 20 minutes, stirring halfway, until lightly golden.

4. Allow to cool – it will crisp up as it cools. Store in an airtight jar

   
   

To serve:

Top with your milk of choice (I like almond milk), and finish with a sprinkle of cinnamon, a handful of berries, or sliced fig if you like. Remember – you don’t need a full bowl of granola, just enough for a bit of crunch. Enjoy!

Top tip: If you’re short on time, you can simply mix all the ingredients together without roasting. It’s still delicious, nutrient-rich, and far better than most shop-bought cereals.