I guess I’m on a cereal making kick! After making that chocolate cereal, I remembered this recipe on Shutterbean and tried it out. Another success! Makes a great snack, but also so good in almond milk with bananas!
- 2 cups Kashi Seven Grain Cereal
- 1 cup rolled oats
- 1/3 cup sesame seeds
- 1/2 cup unsweetened shredded coconut
- 1/2 cup tahini
- 2 tablespoons maple syrup
- 1/2 teaspoon kosher salt
- milk, for serving
- bananas, for serving
Preheat oven to 350F.
In a large bowl, mix together Kashi cereal, oats, sesame seeds and coconut until well combined. In a small bowl, combine the tahini and maple syrup. If mixture is thick, add about 1 tablespoon of water to thin it out. Stir maple tahini sauce into the cereal mixture until well coated. Season with salt and spread coated cereal mixture onto a baking sheet. Bake for 10-15 minutes, stirring every 5 minutes to make sure mixture is evenly browned. To serve, divide cereal into bowls, top with milk and bananas. Cereal will last in an airtight container for up to a week.