Homemade Cereal: Matcha Cocoa Sesame Clusters & Macadamia Milk
I have a thing for cereal. Actually, I guess I should say I recently rediscovered my thing for cereal. Back in my office working days, I used to keep a box of cereal in the office kitchen, and some milk in the office fridge.
When I left my office job, I also left behind a lot of not-so-great food habits such as dairy at every single meal, and many processed foods. I found that I no longer needed the convenience so much, but I also learned that processed stuff (like certain breakfast cereals) can be fine once in a while, but less so as a daily habit. I exchanged my cereal for things like oatmeal and smoothies, and started making my own nuts milks, and never looked back.
I am happy to say, I found my new favorite cereal, and it checks all the boxes. A crunchy, satisfying breakfast with lots of healthy ingredients, and even a mini matcha caffeine jolt. You can even make a double or triple batch, store it in an airtight container, and munch on it all week long.
MAKES | about 2-4 servings
1 cup of quick cooking rolled oats
1/2 cup of oat flour
1/4 cup of white sesame seeds
1/4 cup of black sesame seeds
3 tablespoons of cocoa powder
1 teaspoon of matcha powder (optional)
1/4 teaspoon of sea salt
1 egg white, beaten until fluffy
3 tablespoons of maple syrup
2 tablespoons of sunflower oil (or another neutral oil)
1 teaspoon of vanilla extract
For the homemade cereal:
- Pre-heat the oven to 300ºF.
- Combine the dry ingredients in a bowl (or directly onto a baking sheet if you want one less bowl to clean). Combine the wet ingredients in a separate, small, bowl. Add the wet ingredient to the dry and stir until combined.
- Spread the mixture out to an even layer small the baking sheet. Bake for 30 minutes, until everything is crisp and toasted.
- Wait until it has completely cooled (this is important if you want to get larger clusters!) and then gently break apart the mixture into clusters using your hands. Enjoy immediately with a splash of nut milk, and any other fruit or toppings that you like, or transfer to an airtight jar/container to store to enjoy later. It should keep for about a week.
For the homemade nut milk:
- 1 cup of nuts soaked overnight (I used Macadamia nuts)
- Strain then blend on high with 4 cups of filtered water
- squeeze the milk through a nut milk bag then pour into the blender
- Add 1 tbsp. coconut oil, 1 tbsp. vanilla extract, 3 dates pitted and diced, 1/4 tsp. of pink sea salt, a pinch of cinnamon and blend on high
- Pour into air-tight containers and store in the fridge (it will last about 3 days)