Homemade Hippie Cereal with The Minimalist Baker

Homemade Hippie Cereal with The Minimalist Baker

Since you guys loved the vegan queso so much, we invited the Minimalist Baker back to share another favorite from their breakout cookbook. This homemade hippie cereal is the perfect weekend activity that your family can enjoy the fruits of all week long. Give it a go and let us know what you think in the comments, below!

Anytime I make my own cereal and granola I feel like a flower child, hence the name of this recipe. This cereal is inspired by my Grain-Free Granola on the blog, but this version requires just 10 ingredients and boasts way more volume. Top with banana and dairy-free milk for a healthy, hearty, simple breakfast.


Prep: 10 min. | Cook: 25 min. | Total: 35 min.

Yields 21 servings


1 3⁄4 cup slivered raw almonds (slivered do better than whole)

1 1⁄4 cup raw pecans

3⁄4 cup raw walnuts

2 Tbsp chia seeds

2 tsp ground cinnamon, divided

2 Tbsp coconut sugar (or sub organic cane sugar or organic muscovado sugar)

1⁄4 tsp sea salt

2 Tbsp olive oil or coconut oil

1⁄4 cup maple syrup or agave nectar

6 cups puffed brown rice cereal


1⁄4 cup (28g) roasted unsalted sunflower seeds

1⁄4 cup (35g) dried blueberries or other dried fruit


  1. Preheat oven to 325 degrees F. Position rack in center of oven.
  2. In large mixing bowl, combine almonds, pecans, walnuts, chia, 1 tsp cinnamon, coconut sugar, and salt.
  3. In small saucepan over low heat (or in small bowl in the microwave), warm oil and maple syrup or agave nectar. Pour over dry ingredients in the large mixing bowl. Mix well.
  4. Spread mixture evenly onto large baking sheet. Bake for 20 minutes. If adding sunflower seeds and dried fruit, remove from oven and add at this time. Stir.
  5. Increase heat to 340 degrees F and return to oven for another 5-7 minutes, or until deep golden brown.
  6. Rinse and dry mixing bowl. As soon as granola is visibly browned and done cooking (about 25 minutes total), remove from oven and let cool completely.
  7. When completely cooled, pour puffed rice into large mixing bowl and add remaining 1 tsp cinnamon. Toss. Add cooled granola and toss once more.
  8. Store in a container with airtight seal. Cereal will keep 2-3 weeks. Serve as is or with dairy-free yogurt or milk. Sliced banana makes a lovely addition.

Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Schultz.

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