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Emily's Marshmallow-Nut Puffed Rice Cereal
Alicia,
When I was little I loved marshmallows and rice crispies cereals. Can you think of a fun healthy twist for me? Thanks!
Emily W.
..................
Emily,
This cereal brings back childhood memories of marshmallows and rice crispies for me too. Although it is made with neither, the use of brown rice syrup, puffed rice and coconut oil simulates a similar taste yet brings a novel and delicately sweet flavor to the table. So you can start your day on the right foot, the use of walnuts and chia seeds offer healthy omega-3 fatty acids. Bake this cereal and the aroma alone will fill your house and heart with gentle nostalgia.
Best,
Alicia xo
When I was little I loved marshmallows and rice crispies cereals. Can you think of a fun healthy twist for me? Thanks!
Emily W.
..................
Emily,
This cereal brings back childhood memories of marshmallows and rice crispies for me too. Although it is made with neither, the use of brown rice syrup, puffed rice and coconut oil simulates a similar taste yet brings a novel and delicately sweet flavor to the table. So you can start your day on the right foot, the use of walnuts and chia seeds offer healthy omega-3 fatty acids. Bake this cereal and the aroma alone will fill your house and heart with gentle nostalgia.
Best,
Alicia xo
Makes: 6-7 cups
Approximate prep time: 1 hr 15 minutes (active time 15 minutes)
Ingredients
4 cups puffed rice (I like Nature’s Path Organic Rice Puffs)
2 cups raw walnuts, chopped
½ cup virgin coconut oil (I like Dr. Bronner’s Organic Virgin Coconut Oil)
½ cup brown rice syrup
¼ tsp ground cinnamon
½ tsp pure vanilla extract
¼ tsp salt
1 tbsp chia seeds
1 tbsp raw sesame seeds or other seeds of your choice (optional)
2 cups dried fruit of choice, roughly chopped (i.e., raisins, cranberries, apricots, etc.)
Procedure
1. Preheat the oven to 225F.
2. In a large bowl, combine the puffed rice and the chopped walnuts.
3. In a small pot over medium-low heat, melt the coconut oil and brown rice syrup together. Add the cinnamon and vanilla. Stir gently to combine.
4. Pour half of the brown rice syrup mixture over the puffed rice and nuts. Fold the cereal to coat. Add the remaining brown rice syrup mixture and again fold to coat the cereal.
5. Sprinkle the salt, chia seeds and any other seeds of choice over the cereal and once again fold.
6. Once fully coated, spread the cereal out on a cookie sheet lined with parchment paper. Bake in the oven for 45-50 minutes or until the puffed rice is crisp and slightly golden brown.
7. Remove from oven and allow to cool completely on the cookie sheet. Once cool, break apart into an air-tight container or ziplock bag. Add the dried fruit. Toss to combine.
Tip: I like to keep my cereal in a ziplock bag in the freezer. This keeps it fresh for much longer.
Approximate prep time: 1 hr 15 minutes (active time 15 minutes)
Ingredients
4 cups puffed rice (I like Nature’s Path Organic Rice Puffs)
2 cups raw walnuts, chopped
½ cup virgin coconut oil (I like Dr. Bronner’s Organic Virgin Coconut Oil)
½ cup brown rice syrup
¼ tsp ground cinnamon
½ tsp pure vanilla extract
¼ tsp salt
1 tbsp chia seeds
1 tbsp raw sesame seeds or other seeds of your choice (optional)
2 cups dried fruit of choice, roughly chopped (i.e., raisins, cranberries, apricots, etc.)
Procedure
1. Preheat the oven to 225F.
2. In a large bowl, combine the puffed rice and the chopped walnuts.
3. In a small pot over medium-low heat, melt the coconut oil and brown rice syrup together. Add the cinnamon and vanilla. Stir gently to combine.
4. Pour half of the brown rice syrup mixture over the puffed rice and nuts. Fold the cereal to coat. Add the remaining brown rice syrup mixture and again fold to coat the cereal.
5. Sprinkle the salt, chia seeds and any other seeds of choice over the cereal and once again fold.
6. Once fully coated, spread the cereal out on a cookie sheet lined with parchment paper. Bake in the oven for 45-50 minutes or until the puffed rice is crisp and slightly golden brown.
7. Remove from oven and allow to cool completely on the cookie sheet. Once cool, break apart into an air-tight container or ziplock bag. Add the dried fruit. Toss to combine.
Tip: I like to keep my cereal in a ziplock bag in the freezer. This keeps it fresh for much longer.
© 2012 Alicia Armeli
