- 1/2 cup walnuts (chopped)
- 1/2 cup pecans (chopped)
- 1/2 cup unsweetened coconut flakes
- 1/4 cup pumpkin seeds
- 1/8 cup sesame seeds
- 1/8 cup sunflower seeds
- 2 tbsp flax seeds
- 2 tbsp chia seeds
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 large egg white
- 1/4 cup coconut oil (melted)
- pinch of salt
Makes 6 servings
Preheat Oven 350 F.
- Line a cookie sheet with parchment paper and set aside.
- In a large bowl mix all dry ingredients.
- Stir in vanilla.
- Beat egg white until foamy (not peaks).
- Stir foamy egg white into dry mixture. Mix well.
- Add coconut oil and mix well. All ingredients will be well coated.
- Spread out evenly onto prepared baking sheet.
- Bake for 20 minutes, turning mixture part way through.
- Allow to cool before serving.
- You can store in an air tight container up to 2 months.
Eat like a squirrel…nutty and seedy!
Cereal has always been the quick fast breakfast in my life, starting from when I was a kid. Part of the appeal was walking around with the bowl of cereal while I flitted around the house getting ready for school or off to work. There was no need to sit at the table with a knife and fork and work on a plate of eggs and toast. I really missed the ease of cereal in the morning when I started keto. I’ve tried a few store bought keto cereals and realized I can make my own with the same ingredients. This recipe is the basic “plain” cereal, use it as a starting point to make a low carb cereal that meets your cereal needs.
You can use maple extract instead of vanilla, add fresh or dried berries, pour almond milk on top, or put the cereal on a helping of plain yogurt, it’s very versatile and portable as you rush around in the morning.
Amount Per 1 Serving – without toppings or milk