Coconut-Chia-Oat Cereal

My family looooves this cereal. The first time I made it, I used peanut butter and it tasted like a peanut butter cookie. This time I used the almond butter it actually calls for, changed up the process, and added some extra coconut extract and it smells EXACTLY like those crumb donuts you get at a gas station! Those are my guilty pleasure so I love knowing this is a somewhat healthier alternative and it tastes INCREDIBLE with almond milk or coconut milk.

I’ve adapted it from a Better Homes and Gardens recipe. Basically you blend, mix, press, and bake. About a 15 min process then 20 minute bake time. I did a double recipe, which gave me a full sheet pan and a half size sheet pan full. The single batch recipe will fit most of one sheet pan. 

I have the ingredients in my pantry as staples now, but I wouldn’t have had them before venturing into more from-scratch recipes.. so make sure you look it over before starting!

Shout out to my husband for the pic, cause I don’t always have patience for taking them, but he has a natural gift!

You can print the recipe here, or read on to use the recipe in this blog!

Coconut-Chia Oat Cereal

Preheat oven to 325°

Ingredients: 

• 1 cup rolled oats
• 1/2 cup oat bran
• 1/2 cup shredded coconut
• 1/3 cup packed brown sugar
• 1/4 cup whole wheat flour
• 1/8 tsp baking soda
• 1/8 tsp salt
• 3 Tbsp almond butter or peanut butter
• 2 Tbsp water
• 1 Tbsp honey
• 1/8 tsp or scant 1/4 tsp coconut extract
• 2 Tbsp chia seeds

Directions:

1. Prepare your baking sheet - either with cooking spray or a silicone baking mat.
2. Blend the oats, coconut, and oat bran in blender or food processor. Transfer to mixer.
3. Whisk in sugar, whole wheat flour, baking soda, and salt.
4. Beat in almond butter, water, honey, and coconut extract. Scrape down sides as needed and continue to beat until well combined.
5. Add in chia seeds and mix until combined. The mixture should resemble coarse sand.
6. Press the mixture into the pan using a spatula or the bottom of a measuring cup.
7. Bake for 20 minutes, then allow to cool for 5-10 minutes.
8. Using a spatula, lift the edge of the cereal biscuit up and break it off into chunks.
9. Serve with milk and enjoy!

We’ve found that peanut butter overpowers the flavor, but almond butter maintains a mild nutty coconut flavor.

This recipe is also in the jar, and when I pull it I intend to try using GF flour!

- Cambria