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Eat Well Jan. 24. 2014
Breakfast

Cinnamon Puffed Rice Cereal

Jan. 24. 2014
Breakfast
McKel Kooienga, MS, RDN, LDN

McKel Kooienga, MS, RDN, LDN

Dietitian, Founder and CEO

A gluten free friendly breakfast cereal made from oats, seeds, and of course puffed brown rice.

Move over store bought cereals, today I’m sharing with you all a deliciously simple cereal to make in under 30 minutes using only natural ingredients you all are familiar with.  It has all of the requirements for a satisfying breakfast cereal; crunchy, sweet, filling, nutritious, and so delicious.

Gluten free cereals have come a long way since gluten free living has become the lifestyle for many more individuals suffering from Celiac, gluten intolerances or sensitivities- and thank goodness for that. Although I’ve had some great gluten free cereals, I’d much rather make my own to control exactly what goes in it from the types of sugar/sweeteners used to the flavors. Not to mention making your own is much more fun and friendly on your wallet.

Brown rice is the beez neez when it comes to gluten free cereals. It gives cereals a light, fluffy and crunchy texture; a texture I used to love growing up eating cereals that weren’t the healthiest. Brown rice contains the whole rice kernel, which means it’s higher in fiber, vitamins and minerals compared to white rice. Both the brown rice and rolled oats are full of fiber, B vitamins, minerals, and protein and give this cereal a carbohydrate-rich texture. The pumpkin and sunflower seeds in this recipe contribute to the fiber, healthy fat, and protein content as well as containing good-great amounts of vitamin E, B vitamins, iron, selenium, magnesium, manganese, potassium, zinc, and copper. 

    

My Cinnamon Puffed Rice Cereal has under 10 ingredients and more importantly than the number is the fact that you can pronounce every ingredient and find it in a pantry- that’s what I’m talkin’ about. Also, this recipe is perfect for families to make and share with their little ones- you’ll have peace of mind knowing every ingredient going into your children’s growing body is natural, healthy, and nourishing. That’s a perfect way to start the morning!

Enjoy with |

  • Top with fresh raspberries, blueberries, blackberries, or strawberries
  • Top with fresh sliced banana and a dollop of peanut butter/almond butter
  • Serve with homemade almond milk or another nut milk you enjoy
  • Pour on top of your favorite yogurt or make a fancy parfait alternating layers
  • Mix with dried fruit for a snack on-the-go, keep in a snack size bag
  • To sweeten // add fruit or stevia to taste
  • Pour on top of your Stripped Green Smoothie Bowl

Hot or cold? You choose! This cereal is great both as a cold cereal or a warm cereal. Here’s how to enjoy it cold: add your favorite homemade nut milk to a small bowl, top with your favorite fruits or go au naturel. To enjoy warm simply heat in the microwave for 1-2 minutes or on the stovetop just until it’s warmed throughout. The warm cereal will not be as crunchy and light as the cold cereal version, but still tastes great when you want something softer.

TIP // make this on your batch cooking day to save you time throughout the week, prepare for the busy mornings, and to make sure you or the whole family is on track when it comes to breakfast or snacks.

 

Cinnamon Puffed Rice Granola
Recipe Type: breakfast, snack
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 10+
A gluten free friendly puffed brown rice cereal perfect for a snack or morning meal.
Ingredients
  • 3 cups puffed brown rice (I used Arrowhead Mills organic)
  • 2 cups rolled oats
  • 1 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/3 cup maple syrup
  • 2 tablespoons organic coconut oil
  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon sea salt
  • Optional // add coconut sugar or stevia to sweeten
Instructions
  1. Preheat oven to 350 degrees F
  2. Line a baking sheet with parchment paper or well grease with coconut oil.
  3. In a small mixing bowl combine maple syrup, coconut oil, and coconut sugar. Heat on the stovetop or microwave for 1 minute or just until everything is melted.
  4. In a large mixing bowl, combine all other ingredients.
  5. Pour wet mixture in the large bowl with all the dry ingredients and stir until everything is coated.
  6. Pour onto the baking sheet and spread evenly.
  7. Bake for 10 minutes, take out, stir, and check continuously
  8. Continue baking until golden brown.
  9. Let cool for 10-20 minutes.
  10. Store in an airtight container, glass mason jar, or other at room temperature.
  11. Serve as cold cereal with almond milk and top with your favorite fruit or serve plain and eat like granola.
  12. Enjoy!
Serving size: 3/4 cup (1/10th of recipe) Calories: 260 Fat: 14 Carbohydrates: 24 Sugar: 6 Fiber: 4 Protein: 8
Notes
LOWER SUGAR // add half amount of maple syrup[br]LOWER FAT // use 1 tablespoon coconut oil or omit (note this will change the texture a bit)

What was your favorite cereal growing up as a kid? My favorite (and don’t laugh!) was Crackin’ Oat Bran and Honeycomb. Share below!

I hope you all enjoy this recipe and be sure to “save” it in your Recipe Box for later!

xo McKel

The Recipe

Serves 10+

Print

Ingredients:

  • 3 cups puffed brown rice (I used Arrowhead Mills organic)
  • 2 cups rolled oats
  • 1 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/3 cup maple syrup
  • 2 tablespoons organic coconut oil
  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon sea salt
  • Optional // add coconut sugar or stevia to sweeten

Directions:

  1. Preheat oven to 350 degrees F
  2. Line a baking sheet with parchment paper or well grease with coconut oil.
  3. In a small mixing bowl combine maple syrup, coconut oil, and coconut sugar. Heat on the stovetop or microwave for 1 minute or just until everything is melted.
  4. In a large mixing bowl, combine all other ingredients.
  5. Pour wet mixture in the large bowl with all the dry ingredients and stir until everything is coated.
  6. Pour onto the baking sheet and spread evenly.
  7. Bake for 10 minutes, take out, stir, and check continuously
  8. Continue baking until golden brown.
  9. Let cool for 10-20 minutes.
  10. Store in an airtight container, glass mason jar, or other at room temperature.
  11. Serve as cold cereal with almond milk and top with your favorite fruit or serve plain and eat like granola.
  12. Enjoy!

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