I was never much of a cereal eater growing up. I’d have the occasional box of Fruit Loops (or “shoe poops” as I called them) when camping, but generally my mom wouldn’t let us eat cereal because it was too “sugary.” Man, my mom was a smart lady. I should say is a smart lady because she’s still pretty smart.So it wasn’t really until college that I started eating cereal. I don’t know what it is about cereal and college but they seem to go together like peanut butter and jelly, or bacon and eggs, or cheese and anything else. I’m guessing it’s that it’s so cheap and that you don’t have to do anything to prepare it that appeals to the poor lazy college kid. At least I think that’s why it appealed to me. That and that it was easy to munch on during late night study sessions or on the bus on the way to class in the morning.
Regardless, my cereal obsession started in college, but continued long after that. Even when I went gluten free way back in the day, I went through my fair share of gluten free cereal as well. It wasn’t until I went Paleo that I really gave up my cereal habit. It was probably for the best because the cereals I was eating weren’t exactly the most nutritious things on the planet.
Despite having given up cereal a long time ago now, I still get random cravings for my old go-to. And fortunately there are some really good grain free granola recipes that cure that cereal craving in a pinch! And this Grain and Nut Free Granola from the new book The Paleo Kids Cookbook by Jennifer Robins is my new favorite cereal-craving-killer (say that five times fast). It’s crispy and crunchy in all the right ways, with just the right amount of sweetness to make it feel a little like a treat. Except that it’s chock full of nutrient dense, fiber filled seeds (and a little chocolate for good measure of course).
Jennifer so graciously let me share this recipe from her new cookbook, but if you’ve got kids (or just enjoy delicious kid-friendly food) I highly recommend you check out the whole book. Jennifer did an amazing job of recreating all the old kid favorites like mac and cheese, tater tots, grilled cheese sandwiches, and more, but without gluten, grains, dairy and other allergens. She even includes tips for how to include your kids in the cooking process, no matter how old or young they are! We don’t have any Paleo kids (yet!), but I definitely plan on having my future kids help me out in the kitchen and I know this bad boy will come in handy for that! That’s not to say I won’t use it before then, because I have a husband who still enjoys “kid food” like chicken fingers, pizza, and grilled cheese. (Who doesn’t, right?) Anyway, here’s the granola recipe. Give it a try and let me know what you think!
- 1 cup sunflower seeds
- ½ cup toasted pumpkin seeds
- ¼ flax seeds
- ½ cup unsweetened flaked coconut
- ½ cup unsweetened shredded coconut
- 2 Tbs coconut flour
- 2 Tbs sweet potato flour
- ¼ cup local honey
- 2 Tbs sunflower seed butter
- ½ cup dairy and soy free chocolate chips
- Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
- Combine all the ingredients in a mixing bowl and then spread them out on the baking sheet.
- Bake for 10 minutes, then redistribute the contents and bake for another 5 to 10 minutes, being careful not to burn.
- Remove the baking sheet from the oven. Allow the granola to cool, then store in an air-tight container at room temperature.
In vibrant health,