I know I’ve posted a lot of breakfast items recently, but since I gave up dessert for lent, I’ve had to broaden my horizons 😦 This cereal is basically the same process as the Maple Almond Granola I made. Great big crunchy clusters, perfect to pair with milk or yogurt and fruit!
Honey Clustered Cereal (12 1/2 cup servings)
3 cups Special K
1/3 cup unsweetened shredded coconut
1/2 cup slivered almonds
3/4 cup sunflower seeds
2 tablespoons olive oil
1/2 cup honey
1 egg white
1 teaspoon cinnamon
1/2 teaspoon salt
Pre-heat your oven to 300 degrees. Line a pan with parchment paper or a non-stick mat.
Combine everything in a bowl, excluding the lone egg white. Mix thoroughly.
Whisk the egg white in a bowl until it gets light and frothy. Add to the cereal mixture and mix so it coats everything.
Spread it on the lined baking sheet. Bake for a total of 50-55 minutes. Halfway through rotate the pan.
It is done when the cereal is dry to the touch and lightly browned. When you take it out of the oven let it cool before you break it into clusters.