If it were up to my oldest daughter Brin, she would eat cereal at every meal, everyday. And that would include snack. She isn’t particularly partial. Most any cereal will do. It just needs to be cereal.
For the longest time, I fought her. The two of us had some LONG mornings at the breakfast table trying to find an acceptable cereal alternative. With much trial and error, we were able to come up with a few options that were marginally “ok” in her mind. The occasional bowl of oatmeal, maybe an egg, certain smoothies – all were tolerable and eaten mostly so that I would get off her back.
The trick was finding a cereal that was acceptable to both of us. There were a few store-bought options that were passable. But even the “healthiest” alternatives had surprisingly high levels of refined sugars and oils. Those that didn’t were often quite expensive. We decided to make our own.
Together, we “formulated” our base cereal. Preferring to keep things simple, Brin opted for oats and brown rice crisps only – adding additional ingredients when she felt inspired. We started making a big batch each weekend, storing it away in the fridge and enjoying it through the week.
Brin isn’t the only one eating cereal these days. The rest of us have gotten on board and have started adding our own flare to what we now call “Brinny’s Cereal”.
- Her little sister, Ana combines her cereal with plain yogurt, honey and a kiwi on the side.
- Bob opts for almond milk and dried cranberries with his cereal.
- My preference… Brinny’s cereal with Greek yogurt, pomegranate seeds, chopped almonds and honey.
3 cups rolled oats
4 cups brown rice crisps
1/2 cup honey
1/4 cup maple syrup
1 teaspoon vanilla extract
- Preheat the oven to 350 degrees.
- Combine the oats and rice crisps in a large bowl.
- In a small saucepan over medium heat, stir honey, maple syrup and vanilla until thoroughly combined.
- Pour wet ingredients over the dry ingredients and stir to coat evenly.
- Spread the oat mixture out in an even layer on a cookie sheet.
- Place in the oven for about 7-10 minutes. Remove from the oven, mix with a spatula and spread out the oats again into a flat layer. Place back in the oven for another 7-10 minutes until an even golden brown. Be sure to watch the oven to avoid over-cooking.
- Remove from the oven and let cool on the baking sheet. Once cool, store the cereal in a sealed container (mason jars work well) in the fridge.
Yields 7 cups.
Kitchen Tip: You can usually find brown rice crisps in the bulk food section of your natural foods store. If you have any trouble tracking them down, try using Erewhon Crispy Brown Rice Cereal instead. It’s good stuff albeit a bit more expensive than bulk.