Homemade breakfast cereal

Most store-bought breakfast cereals are full of hidden sugar. This homemade version is far healthier
– and delicious.
Most store-bought breakfast cereals are full of hidden sugar. This homemade version is far healthier – and delicious.
Misha Jordaan
Prep Time: 10 MIN
Servings: 8
Cooking Time: 15 MIN
Ingredients
  • 60ml - coconut oil
  • 250ml - oats
  • 15ml - cocoa
  • 500ml - puffed brown rice
  • - berries of your choice (optional)
  • 125ml - sunflower seeds
  • 60ml - desiccated coconut
  • - plain yoghurt or milk
  • 60ml - brown sugar or xylitol
Method

Preheat the oven to 200°C.Keep a large baking sheet handy.

1 Mix all the ingredients and spread out on the baking sheet.

2 Toast in the oven for 5 minutes, then stir the mixture well.

Toast for another 5 minutes, stir again and toast for a final 5 minutes.

3 Remove the baking sheet from the oven and leave the cereal to cool completely, stirring now and then.

4 To store, transfer the cooled cereal to a large jar and seal tightly. Store in a cool, dark place – it will keep for up to a month.

5 To serve

Serve the cereal with yoghurt or milk and berries (if using).