Gluten Free Puffed Breakfast Cereal

It’s National Cereal Day today, believe it or not, so what better excuse to share another of our favourite breakfast recipes with you!

As you can probably guess, it’s a recipe for a breakfast cereal. Being a Scottish family, we are all pretty much porridge fanatics in our house, but we do like to mix it up once in a while, and when we do I prefer to make it myself because then I know it’s both safe for me to eat in terms of being wheat free (without paying a fortune for gluten free cereals in from a specialist shop), and also not laden with refined sugar or added salt. So when I came across a recipe for peanut cereal puffs on the @arthur_eats Instagram feed, I just had to give it a try.

I played around with the quantities a little, until we had a mix we were all happy with – the kids prefer more of the bigger seeds and puffs – and I also left out the peanut, as I found the plain flavour to be more versatile in terms of mixing it in with other things. So, here is my version…

Ingredients

• 1.5 cups of puffed rice
• 0.5 cup of puffed buckwheat
• 0.5 cup of puffed quinoa
• 0.5 cup sunflower seeds
• 4 Tbsp linseeds
• 2 Tbsp sesame seeds
• 2 Tbsp chia seeds
• 2 Tbsp agave sirup
• 2 Tbsp coconut oil

Directions

• Pre-heat your oven to 160 C.
• Measure out and mix together the puffed cereals and seeds.
• Add the agave sirup and coconut oil to the mixture (melt the coconut oil first if necessary) and stir in well until evenly distributed. Your mixture should be slightly wet and sticky now.
• Spread the mixture on to a large baking tray lined with greaseproof paper.
• Bake in the oven for 15-20 minutes (depends on your oven), until golden and starting to go crunchy, taking it out every 5 minutes to turn over the mixture.
• Don’t worry if the mixture still seems a little wet, it will ‘crunch up’ as it cools down. Leave to cool and transfer to a storage jar with a tight fitting lid.

I couldn’t tell you how long this will keep, as it never lasts longer than two weeks maximum in our house. I tend to make it in small batches, as it tastes better when fresh. We like it most sprinkled on top of plain yoghurt, together with berries or fruit such as mango. But I have also caught the kids just munching handfuls straight from the jar! They call them ‘Puffies’, by the way, so that’s what they are from now on.