this copy-cat raisin bran cereal does not actually contain any bran, nor grains, nor gluten– yet it’s just as addictive as the real thing.
It seems to me that I start every granola recipe the same way: OMG GUYS I’M SO EXCITED. Yes. It’s true, again. I am so excited. Oh em gee. I just made the best-new-amazing granola recipe EVER. Granola slash cereal. Cereal slash granola. It’s a hybrid really, it functions as both.
This strain of granola was created on a mission to replicate the sensibilities of one of my favourite childhood/teen/young adult/adult cereals (ok, aka my whole life): raisin bran. Who else remembers when they first found out that a cereal seemingly sold as ‘healthy’ like raisin bran was actually quite the opposite??? Loaded with sugar!! I haven’t been able to have cereal in years, but since I’ve recently taken a liking to making homemade nut milk, I’ve had a strong itch to have a good ol’ fashioned bowl of cereal with cold milk.
To create the right consistency, I used a mix of finely shredded coconut and coconut flakes (both unsweetened), as well as blanched almond slices– you want them blanched and thin. A shredded apple and the addition of nut butter and a whisked egg help keep things together and get things crunchy. You can pack as many raisins as you want into the mix after the fact– sometimes I load up way more than a cup. You are the boss, unlike store-bought raisin bran where there was, suspiciously, never quite enough raisins-to-cereal ratio.
Once you allow the sheet of granola-cereal to cool, that’s when the fun really starts. You can break it up into chunks as big or small as you’d like, I’d actually throw it in a jar and shake it all around to get it even more crumbly.
From there, I enjoyed this in a bowl with some homemade cashew milk and it hit the freaking spot! It’s also amazing with ye old faithful, 24-hour SCD yogurt, and of course, straight out the jar by the hand or mouthful.
Let me know if you try making this recipe on IG @grainfreee.
raisin “bran” cereal: ingredients
- 1 cup of unsweetened coconut flakes
- 1 cup of unsweetened, finely shredded coconut
- 1 cup of sliced, blanched almonds
- 1 apple, peeled, grated & drained of excess moisture
- 2 tbsp of nut butter
- 1 egg white, whisked until frothy
- 1 tsp of cinnamon
- 1/4 tsp of nutmeg
- 1/4 cup of honey
- 1/2 – 3/4 cup of raisins (per preference)
raisin “bran” cereal: how to
- preheat the oven to 330.
- if you haven’t already, peel and grate your apple, and then drain of it excess moisture– you can use a cheese cloth to do this or simply use your hands to wring out the shredded apple.
- mix all the coconut (both types) and almonds together, and then add in the spices, peanut butter, whisked egg and grated apple. combine well.
- spread the mixture onto a parchment paper-lined baking sheet, and flatten with a spatula, spreading it to the outer edges of the baking sheet.
- bake in the oven at 330 for 25 minutes, and then remove from oven and flip, baking for another 10 minutes.
- remove from oven once golden brown and allow to cool.
- once cool, break up the granola-cereal into as many pieces as you want and mix in raisins– you can store in a large mason jar and shake it up in the jar to get it even more crumbly. store in fridge for the week, or it will freeze for a few months.
- serve with yogurt or with a fresh homemade nut milk!
grain free raisin “bran” cereal
Ingredients
- 1 cup unsweetened coconut flakes
- 1 cup unsweetened, finely shredded coconut
- 1 cup sliced, blanched almonds
- 1 apple, peeled and grated, and drained of excess moisture
- 2 tbsp nut butter
- 1 egg white
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup honey
- 1/2-3/4 cup raisins (per personal preference)
Instructions
- Preheat the oven to 330.
- If you haven’t already, peel and grate your apple, and then drain of it excess moisture– you can use a cheese cloth to do this or simply use your hands to wring out the shredded apple.
- Mix all the coconut (both types) and almonds together, and then add in the spices, peanut butter, whisked egg and grated apple. Combine well.
- Spread the mixture onto a parchment paper-lined baking sheet, and flatten with a spatula, spreading it to the outer edges of the baking sheet.
- Bake in the oven at 330 for 25 minutes, and then remove from oven and flip, baking for another 10 minutes. Remove from oven once golden brown and allow to cool.
- Once cool, break up the granola-cereal into as many pieces as you want and mix in raisins– you can store in a large mason jar and shake it up in the jar to get it even more crumbly. store in fridge for the week, or it will freeze for a few months. Serve with yogurt or with a fresh homemade nut milk!