REAL, FRUGAL, HEALTHY, and FUN!!!
I grew up eating cereal for breakfast most days. I remember my mom getting frustrated from time to time because my sisters and I would eat so much. A bowl of cereal was never satisfying. You could eat it forever and never get full. Most cereals also provide little to no nutritional value. You get a box of brightly colored, fun shaped, sugar-loaded nothing. It happens to be so popular, it has its own grocery aisle! Every time I take my boys to the grocery store, they ask for cereal. Finally, I agreed to make them cereal. Something I could feel good about them eating. I really love how this turned out. It’s delicious! No joke! Imagine a cross between cereal and home-baked banana bread. Just delightful! I must warn you, though. It is a bit time consuming. Not difficult, but time consuming. It works great if you are doing other things around the house while making it. Then, you can just stop and stir it up from time to time. That’s what I did. I got some laundry and other cooking done at the same time. It worked out great!
3 ripe bananas
1 cup almond flour
1 tsp baking soda
1/2 cup slivered almonds
1/2 cup unsweetened coconut chips (shredded would also work)
1/2 cup unsweetened applesauce
2 Tbsp coconut oil, melted
Directions: Preheat oven to 350′ and line cookie sheet with parchment paper or foil and a little spray oil. In a high-speed blender, puree bananas, almond flour, egg, and baking soda. Once smooth, pour batter into cookie sheet. Bake for 18 minutes. When done, remove cookie sheet and turn oven temperature to 275′. Allow cookie sheet to cool completely. It should be a soft, banana flat-bread at this point.
Using a pizza cutter, cut the batter into small squares.
Toss the squares, coconut chips, and almonds into a medium-size bowl. Mix applesauce and coconut oil together. Pour applesauce and coconut oil over the squares, coconut chips, and almonds. Stir gently. Spread contents on a freshly lined and oiled cookie sheet. Bake at 275′ for 50 minutes, stirring every 10 minutes. After 50 minutes, all cereal to cool completely. Place in an airtight container to store. Enjoy it in a bowl with your milk of choice. I used coconut milk, and it was delicious!