Today we’re talking breakfast… again 😉

And I’m not just sharing one recipe… I’ve got 3!

Remember when I wrote about making cereal and some recipes I wanted to try last week? Well I did in fact make some! Two flavors of chickpea and millet based cereal. Cocoa and cinnamon sugar.

IMG_3063

Some notes on cereal making:

Use a large pan so you can get your batter nice n thin. I used 2 different sizes and my cocoa ones came out a bit thicker and less crunchy.

I’ve actually just enjoyed munching on it as a cracker more than cereal. They’re both might tasty.

IMG_3067

Cocoa Chickpea Cereal
Adapted from cinnamon sugar toast

Ingredients

  • 1/2 cup garbanzo/fava bean flour
  • 1/2 cup millet flour (can be made by grinding whole millet)
  • 2 tbsp canola oil
  • 3/4 cup water
  • 1/4 tsp sea salt
  • 2 tbsp natural cane sugar, divided
  • 2 tbsp cocoa powder, divided
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 375 degrees. Line a rimmed cookie sheet with parchment paper and set aside.
  2. In a large bowl, add flours, oil, salt, 1 tablespoon of sugar, 1 tablespoon of cocoa and vanilla. Add water. Whisk until completely smooth.
  3. Pour batter onto lined cookie sheet and spread batter evenly to each edge of the sheet. Sprinkle with remaining sugar and cocoa.
  4. Bake for 22-27 minutes, until edges are starting to brown and center is just starting to crack.
  5. Remove parchment from sheet and cut the cereal into 1-inch squares.Spread the squares back onto the unlined sheet and bake for an additional 2-4 minutes, turning at least once. Cereal should be crisp and crunchy.

IMG_3068

Cinnamon Sugar Chickpea Cereal
Adapted from cinnamon sugar toast

Ingredients

  • 1/2 cup garbanzo/fava bean flour
  • 1/2 cup millet flour (can be made by grinding whole millet)
  • 2 tbsp canola oil
  • 3/4 cup water
  • 1/4 tsp sea salt
  • 2 tbsp natural cane sugar, divided
  • 2 tsp cinnamon, divided
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 375 degrees. Line a rimmed cookie sheet with parchment paper and set aside.
  2. In a large bowl, add flours, oil, salt, 1 tablespoon of sugar, 1 t. of cinnamon and vanilla. Add water. Whisk until completely smooth.
  3. Pour batter onto lined cookie sheet and spread batter evenly to each edge of the sheet. Sprinkle with remaining sugar and cinnamon.
  4. Bake for 22-27 minutes, until edges are starting to brown and center is just starting to crack.
  5. Remove parchment from sheet and cut the cereal into 1-inch squares.Spread the squares back onto the unlined sheet and bake for an additional 2-4 minutes, turning at least once. Cereal should be crisp and crunchy.

So crunchy and delicious, and actually super simple too.

IMG_3047

Next up on the breakfast front? It actually began with Katie’s cinnamon roll baked oatmeal on Saturday before turning into custard oats.

See, I named Saturday Jacob Appreciation Day since it was going to be our first full day of just the two of us relaxing (no floors to work on!) so I wanted to make him a breakfast treat. But I also wanted to make him something slightly healthier than a real treat. The baked cinnamon roll oatmeal was a hit!

IMG_3051

The next day I made it again, but changed it to have a little more protein and less sugar. Custard oats are the way to go. Just a touch of sweetened cream cheese on top + walnuts and raisins for me. Both wonderful cinnamon roll additions.

IMG_3050

So here it is! My healthified cinnamon roll custard oats. It’s hard to believe something so yummy is good for you.

IMG_3054

Cinnamon Roll Custard Oats
adapted from cinnamon roll baked oatmeal

Serves 1

Ingredients

  • 1/2 cup oats
  • 1/4 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 tbsp maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 cup milk or water
  • 1 egg
  • heaping 1/16th tsp sea salt
  • Toppings: 1 tbsp cream cheese mixed with 1/2 tsp maple syrup, walnuts and raisins

Directions

  1. In a small pot over medium heat add all ingredients except the toppings. Whisk together and continue to whisk every 2 or so minutes as the oats cook.
  2. Once thickened up, remove and top with cream cheese frosting, walnuts + raisins.

You can easily double this recipe and make it for you + your sweety. The flavor is wonderful and it’s good for you too!

IMG_3053

Three breakfasts to choose from… which will you pick?

Have a great one!

Heather

0 thoughts on “cinnamon roll custard oats + two chickpea cereal recipes”

  1. I’ve never thought of making my own cereal! That’s a great idea! Yours looks delicious!!!
    Cinnamon Roll oats?!? My boyfriend LOVES cinnamon rolls, yet I don’t ever buy them at the grocery store so he always feels deprived. This would be the perfect compromise!!! 🙂 Can’t wait to try them out for him! Thanks for sharing the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.