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Make Your Own: Crunchy Quinoa & Cacao Cereal

This crunchy cereal is a welcomed change to the stodgy, bland breakfast’s of pre 50daysnosugar‘s past. You only need a 1/2 cup serve, as it’s a rich (filling) addition to your morning meal. The gluten levels are low and if you use gluten free oats, you’ll bring it down to zero!

Be liberal, don’t necessarily be anal with your measurements for this cereal/granola


Big handful of crushed mixed nuts (macadamias, almonds, cashews and pecans)
1 cup spelt oats (or use gluten free rolled oats)
Seeds: sunflower, chia and sesames (few tbsps of each)
1 cup quinoa (cooked firstly according the packet directions then place in the oven to brown up and get a little crunchy- this will take 10-15 mins after it’s been cooked. Place in oven on a greased tray at 180 and just monitor, so it doesn’t burn. Turn it over a few times to evenly brown.)
2 tbsp tahini (unhulled) or use peanut butter
1/2 cup coconut shreds
1 tbsp cacao powder
1/2 tsp cinnamon powder
6-10 liquid drops of vanilla stevia (evenly dispersed)
Coconut oil

Combine all ingredients in a bowl firstly then go in with hands to combine further. Use the same technique you would when making a crumble mixture- rubbing the mix with your fingertips. This will just distribute the tahini/nut butter more effectively. At first it’s kind of a brown mess but it’ll come good in a few minutes.

Now you are ready to toast your cereal. Place on a greased (use a little coconut oil) tray and place in a preheated oven (about 150-180 should do the trick). Always monitor the cereal (check every 5-10 mins) as nuts burn very easily. It should only take 20 mins to toast up and then pop into a suitable storage container.

 I like to serve the cereal with plain Greek yoghurt (or natural plain) or a splodge of coconut cream (place a can of coconut cream in the fridge, it hardens and then you get more a chunk to place on your cereal. Plus a berry compote or my berry jelly (recipe below)

Berry Jelly

200g frozen berries or fresh
1 cup water
2-3 gelatin leaves (dissolve in the water)

Place berries and 1/2 cup water in a saucepan and reduce down for 5 mins or so. It’ll all be mushy and compote-esque. With the remaining other 1/2 cup of water, add the gelatin to it and dissolve then pour back into the berries. Place in a container and leave in the fridge to set. You don’t have to make the berry compote into a jelly but it’s hardly any effort and it just adds a different dimension to your cereal.

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