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Low-Carb Toasted Breakfast Cereal

Yields20 ServingsTotal Time15 mins

A vegan, low-carb version of a classic breakfast cereal designed to be tossed into a bowl with plant milk, and eaten quickly and easily. Keep in the cupboard at home or at work so you’ve always got a simple breakfast to grab.

recipe image

  1 ½ cups unsweetened coconut thread
 1 cup roughly chopped almonds
 1 cup roughly chopped walnuts
 4 Tbsp chia seeds
 1 cup pumpkin seeds
 1 cup pumpkin seeds
 3 Tbsp olive oil
 Pinch of salt
 4 cups puffed brown rice
 1 cup freeze dried raspberries
To serve
 ½ cup unsweetened almond milk
1

Preheat the oven to 300 degrees Fahrenheit and have a roasting pan or deep-sided baking tray nearby

2

In a large bowl, combine the coconut thread, almonds, walnuts, chia seeds, pumpkin seeds, olive oil

3

Spread the mixture onto your tray or roasting pan and place into the oven to toast for about 25 minutes, stirring every 5 or so minutes, leave to cool

4

Stir the puffed brown rice and freeze dried strawberries into the mixture and transfer to an airtight container or large jar

5

To serve: pour ½ cup unsweetened almond milk over ½ cup cereal

Nutrition Facts

20 servings

Serving size

Amount per serving
Calories229
% Daily Value *
Total Fat 19.3g25%
Total Carbohydrate 10.7g4%
Protein 6.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.