I remember the first time I saw what to me looked like Indian Rice Krispies at my in-laws house. Puffed rice (or mumra) sautéed with turmeric and other savory spices. It's an addictive mixture that's usually served with afternoon tea or at breakfast.
I just couldn't get over how much it reminded me of the breakfast cereal I had as a kid - snap, crackle, pop! So, I figured why not make a sweet version of this snack and turn it into an alternative to my typical morning granola. Instead of the savory spices, I used coconut sugar, cardamom, cinnamon, and clove.
The blend is seriously so delicious. I love that it's not as heavy as traditional granola and is extra crunchy thanks to the brown rice crisps and toasted coconut. Plus, the turmeric adds an extra dose of anti-inflammatory superfood power to my morning.
Golden Toasted Coconut Cereal
Makes 6 servings
2 cups brown rice crisps (I like Whole Foods 365 brand)
1 cup coconut flakes
1 cup chopped raw almonds
2-3 Tbs. coconut sugar
1/2 tsp. cinnamon
1/2 tsp. turmeric
1/2 tsp. cardamom
1/8 tsp. clove
1/8 tsp. sea salt
2 Tbs. coconut oil
1 tsp. vanilla extract
Preheat oven to 325 degrees.
Gently toss brown rice crisps, coconut flakes, almonds, sugar, spices, and salt together in a large bowl.
Heat coconut oil until just melted and add vanilla extract. Drizzle over dry ingredients and gently stir until well combined and spices are evenly distributed.
Spread mixture evenly onto a rimmed baking sheet. Bake for 10-12 minutes until coconut is just golden. Start checking at 5 minutes and every 3 minutes thereafter. Gently stir the mixture several times as well to ensure even browning.
Let cereal cool to room temperature before storing. Will keep for a good week or two in an airtight container.
Serve with milk or yogurt and fresh fruit.