This paleo cereal recipe is quick, easy, and versatile and will transform your mornings. Perfectly crunchy and ready in 2 minutes, you’ll love having a batch of this paleo cereal in your pantry at all times! This recipe can be eaten as a Whole30 cereal, too, by simply omitting maple syrup during serving.
Y’ALL GET READY ARE YOU READY TELL ME WHEN YOU’RE READY
Phew. I can hardly contain my excitement because this is paleo cereal and it’s also Whole30 cereal and that means you can skip the eggs this morning, I KNOW.
I went through this long process when we first tried a Whole30 and transitioned into an all-the-time paleo diet where I just skipped breakfast, because I kind of hate eggs. I mean, I actually like eggs, but I can’t get down with that texture every single day. I actually Googled “eggs give me anxiety” yesterday, because whenever I eat scrambled eggs, I end up with this nervous stomach with no reason I can identify.
I’d rather have a piece of whole-wheat toast, slathered with strawberry jam, oh mama. Or a bowl of Basic 4, because I’m basic and I’m pretty sure the “4” precedes a “u,” and I won’t be ashamed of my love for that old-man cereal, no.
What it boils down to is that I can only stomach soft-boiled eggs like 60% of the time, and I just don’t want to have to eat sweet potatoes for breakfast on the daily. Right? I mean, sometimes, sure. All the time? No. The problem, though, was that all “paleo cereals” I searched for endlessly on Pinterest required loads of effort or mashed bananas, which, no.
Until one day I just realized I could grind up some paleo trail mix and, tada! Cold paleo cereal. And since there’s no sugar necessary, you can also eat this as Whole30 cereal, which I think is the reason why almost everyone who did our group Whole30 completed the program. What!
What I love about this paleo cereal recipe is that it’s so versatile: want it cold? OK… Go for it. You don’t need my permission. Craving a bowl of warm, thick porridge with maple ribbons and plump blueberries? Nuke that bowl, temper an egg, and throw in a few handfuls of fruit. Tada! Or maybe you’d prefer a sweeter blend? Add dates! Not a fan of coconut? OK… don’t use coconut.
It’s that simple, y’all.
I published the recipe in a Whole30 meal plans post a few weeks back, but a recipe of this caliber deserves its own post and photos. You’ll see what I mean when you make it, I promise. We keep a container of this paleo cereal in our pantry at all times, and it’s an amazing, flavorful breakfast option that’s quick and loaded with healthy fats and protein (OK, I know, you paleo fiends. Nuts don’t provide as high of quality protein as something like ground pork does, but it’s still decent!).
Make this for better paleo mornings and an easier Whole30. How badly do I wish we could clink spoons to “cheers” right now? Way too badly.
- 2 cups raisins, or other dried fruit
- 2 cups mixed nuts, like cashews, walnuts, and pecans
- 1 cup seeds, like chia and sunflower
- 1 cup unsweetened coconut flakes
- pure maple syrup (unless you're on a Whole30), to serve, optional
- fresh fruit, to serve, optional
- Place the raisins or dried fruit in a food processor and process briefly until slightly chopped. Do not overprocess, or the raisins will become paste.
- Add nuts, seeds, and coconut flakes and stir to combine. Process until the texture of a cereal like Grape Nuts or as desired. Keep in a zippered plastic bag. Serve with coconut or almond milk, maple syrup, and fresh fruit, if desired.
To temper an egg, crack an egg into a small bowl and whisk. Warm up the almond (or other) milk you'll serve with your cereal until pretty hot, but not boiling. While whisking the egg, very slowly drizzle about ¼ cup of the hot almond milk into the egg. Once you've poured in about ¼ cup of hot liquid, you can add the egg into your cereal bowl without worrying about it curdling.