When I first made the commitment to less processed food and more real food, breakfast was one of the hardest meals to wrap my mind around.
I grew up on boxes and boxes of cereal for breakfast, so the thought of cooking breakfast every day was very overwhelming to me. I eventually grew to love real-food, hot breakfasts, but it is still nice to enjoy a super easy bowl of cereal once or twice a week.
The beauty of making your own granola cereal is ingredient-control. I have a tailored a handful of staple granola cereals to have in the house so I can switch things up based on what we need for the day. All of them are filled with brain- and body-nourishing fats, great protein sources, and fueling quality carbohydrates.
This cranberry walnut granola cereal is loaded with brain fueling fats—and it tastes so good! It is a good idea to rotate our food sources around for variety in our guts, and because so many of us do enough peanut and/or almond butter, I decided to change up the nut sources in this recipe.
Walnuts contain compounds like vitamin E, folate, melatonin, omega-3 fats, and antioxidants that protect our neural activity and growth—especially in growing children. The give this granola a really yummy flavor too.
Brazil nuts are known for their magnificent selenium sourcing—a very powerful antioxidant, but they are also loaded with brain nourishing mono-unsaturated fatty acids.
Serve your granola cereal with a splash of raw milk or coconut milk. Or sprinkle it over a cup of yogurt. It packs really great in school lunches to have for a snack or sprinkle over a cup of yogurt too!
Cranberry Walnut Granola Cereal
Yield 3 .5 pounds of granola
- 1lb raw walnuts (about 4 cups)
- 1lb raw brazil nuts (about 3 cups)
- 1lb raw sunflower seeds (about 4 cups)
- 3 TB sea salt for soaking
- 3 cups unsweetened coconut shreds
- 1 cup avocado oil (melted butter or coconut oil works too)
- 3/4 cup - 1 cup pure maple syrup (raw honey works too)
- 1 TB almond extract
- 2-3 cups dried cranberries
- Put the walnuts, brazil nuts, sunflower seeds, and salt in a large mixing bowl, add water to cover, and combine well. Set the bowl in a warm spot in your kitchen for 8 hours (I put everything in first thing in the morning, then after dinner get it all in the dehydrator to run overnight).
- After the nuts/seeds soak, put them in a strainer to drain excess water. It doesn't have to be perfect. Just get what you can off.
- Meanwhile, put the rest of the ingredients in the large mixing bowl, add the strained nuts/seeds, and combine.
- Spread out on your dehydrator trays and dry over night about 12 hours at 125-135º F. Break up the dried out granola, and store in air tight containers.
Need some more tasty, kid-friendly breakfast ideas?
Check out our cookbook Brainy Breakfasts – it’s filled with over 40 grain-free, brain-fueling breakfast recipes to keep things new and exciting! It’s available as a downloadable or softcover book. You won’t run out of healthy, tasty breakfast recipes anytime soon with this cookbook 🙂
Renee is a wife and mama of 3 busy bees under 6 years old. She is passionate about raising the next generation of kids with a better understanding of how food affects their bodies. She is committed to teaching others that simple, real food can make positive changes in health and can be done on a (very) tight budget, all while making the kids smile. Renee blogs at Raising Generation Nourished and can be found on Facebook, Twitter, Instagra