
Honey Cinnamon Cereal Crunch 12 Prep: 5 minutes Cook: 20 minutes We are LOVING this crunchy homemade honey cinnamon cereal. It’s simple, delicious and full of healthy, wholesome ingredients. Perfect on it’s own with one of our delicious organic non-dairy milks or on top of porridge in the winter months and coconut yoghurt in the summer months. Are you a cereal and milk kind of person or a cereal and yoghurt kind of person? Ingredients 1 1/2 cups rolled oats 2 cups puffed rice 1/2 cup flaked coconut 1/2 cup chopped nuts (we used hazelnuts) 1 tbsp ground cinnamon 1 tsp ground ginger 1/4 tsp sea salt 1/3 cup Pureharvest Organic Rice Syrup, 1/3 cup vegetable oil To serve 1 cup Pureharvest Almond Quench, Instructions  Preheat the oven to 160°C FAN.   In a bowl, mix the oats, puffed rice, coconut, cinnamon, ginger and sea salt. Heat the honey and oil together in a small pan, stirring until smooth, then pour onto the oat mixture. Mix well.   Tip the mixture into a large roasting tin. Bake for 10 mins, stir well then bake for a further 10 mins or until golden, crisp and forming lumps.  Leave to cool. Store in an airtight container for up to 10 days. Share this recipe Print recipe

Honey Cinnamon Cereal Crunch

12
Prep: 5 minutes
Cook: 20 minutes

We are LOVING this crunchy homemade honey cinnamon cereal. It’s simple, delicious and full of healthy, wholesome ingredients. Perfect on it’s own with one of our delicious organic non-dairy milks or on top of porridge in the winter months and coconut yoghurt in the summer months.

Are you a cereal and milk kind of person or a cereal and yoghurt kind of person?

Ingredients

1 1/2 cups rolled oats
2 cups puffed rice
1/2 cup flaked coconut
1/2 cup chopped nuts (we used hazelnuts)
1 tbsp ground cinnamon
1 tsp ground ginger
1/4 tsp sea salt
1/3 cup Pureharvest Organic Rice Syrup,
1/3 cup vegetable oil

To serve

1 cup Pureharvest Almond Quench,

Instructions

 Preheat the oven to 160°C FAN.  

In a bowl, mix the oats, puffed rice, coconut, cinnamon, ginger and sea salt. Heat the honey and oil together in a small pan, stirring until smooth, then pour onto the oat mixture. Mix well.  

Tip the mixture into a large roasting tin. Bake for 10 mins, stir well then bake for a further 10 mins or until golden, crisp and forming lumps.

 Leave to cool. Store in an airtight container for up to 10 days.

Share this recipe