Low Carb Vegan Cinnamon Crunch Cereal
How to Make It
Step 1
Preheat the oven to 300 F. Combine all the ingredients in a bowl. Mix well using a spatula, especially to break up the almond butter and spread it around the nuts and seeds.
Step 2
Place the mixture onto a parchment-lined baking sheet and spread it out. Spread the mixture out but make sure it stays into a single mass. Bake for 15 minutes and then stir the mixture gently while still keeping it in a single mass.
Step 3
Bake the mixture for another 10-12 minutes. The cereal is ready once it is nicely browned/toasted. Then allow it to cool completely before attempting to break the cereal into pieces.
Step 4
Once the mixture is cooled, it will be very crispy, crunchy, and easy to break into larger pieces. Store in an airtight container for up to 3-5 days. Serve with your milk of choice.
Ingredients
- Organic Pumpkin Seeds / Pepitas – 0.5 cup
- Blanched Almond Slices / Flaked Almonds – 0.5 cup
- Pecans – 1 cup, halves
- Desiccated / Shredded Coconut (Unsweetened) – 1 cup
- Almond butter, unsalted – 0.67 cup
- Cinnamon – 1 tsp
- Erythritol Granulated – 0.5 cup