How We Make: Almond Crunch Cereal


Ingredients (all of the dry ingredients are available at most bulk stores):

  • 3 cups raw rolled oats. Large flake is best, but any flake will do.

  • 1 1/2 cups unsweetened coconut. Shredded is best, but any flake will do.

  • 1 cup raw unsalted sunflower seeds

  • 1/2 cup raw sesame seeds

  • 1/4 cup honey

  • 1/4 cup vegetable oil

  • 1/2 cup cold water

  • 1 cup slivered almonds

  • 1/2-3/4 cup raisins, or more. Technically optional, but we’re definitely Team Raisin.

Directions (Yields about 8 cups):

  1. Preheat oven to 225.

  2. In a large mixing bowl, combine rolled oats, coconut, sunflower and sesame seeds.

  3. Add honey and oil to dry ingredients, stirring (or scrunching with clean hands) until well mixed. Tip: Measure oil in your measuring cup first, then use the same cup to measure your honey, and the honey will slide out easily.

  4. Add the cold water, mixing well into the ingredients.

  5. Pour mixture into a large baking or roasting pan. Spread evenly.

  6. Place on middle rack of preheated oven.

  7. Bake for 1 1/2 hours — stirring well every half hour.

  8. Add 1 cup slivered almonds and continue to bake for 1/2 hour longer, or until mixture is thoroughly dry and light brown in colour. Adjust cooking times or frequency of stirring as needed to suit your oven.

  9. Turn off the oven, and stir in the raisins while your cereal is still warm.

  10. Allow the cereal to cool in the oven. You might want to put something like a post-it note up to remind yourself that it’s in there so you don’t preheat the oven for something else and end up burning it… She said from too much experience…

  11. Once cool, put in a tightly covered container to keep fresh and store in a cool dry place. Serve plain, with milk, yogurt, kefir, fresh fruit…. Enjoy!