Peanut Butter Crunch Cereal (Grain, Soy & Egg Free)

Cereal used to be one of my favorite foods!  I loved to eat even the "healthy" kind!  Unfortunately, I found out the "healthy" stuff was just as bad as the sugar coated flakes! ;-(  No wonder I wanted to eat the entire box of Bran Flakes!   I gave up cereal 6 or 7 years ago after becoming "semi" conscious how it would make me feel after eating it... horrible and sleepy!  After educating myself about wheat and other grain and their impact on blood sugars, now I know why!

One of my favorite cereals growing up was Peanut Butter Captain Crunch.  I already have a Granola/Cereal recipe on the blog and in the cookbook but I wanted something different for the peanut butter lover in me!  

This is such an easy recipe and another idea for breakfast that doesn't include eggs or even dairy.  Use whatever "dairy" you choose whether that be unsweetened almond milk, coconut milk, or raw milk.  

Peanut Butter Crunch Cereal

Makes about 4 & 1/2 cups, 1/2 cup per serving; 6 Net Carbs per 1/2 cup
Also, if looking for fiber in your diet, 1/2 cup of this cereal contains 5 grams!

2 cups unsweetened coconut flakes
2 cups sliced almonds
1/2 cup natural peanut butter (I use salted)
4 servings Kal Stevia (to taste)
2 tsp raw honey (optional)

Preheat oven to 250 degrees F.  Line bottom of cookie sheet with parchment paper.  In medium bowl, add coconut and almonds.  Top with peanut butter, sprinkle with stevia and honey.  Mix well to coat coconut and almonds evenly with peanut butter. Taste for sweetness.

Spread over lined baking sheet.  Bake for 15 minutes and then stir.  Place back into oven for 8-10 minutes.  Be sure not to burn!

Allow to cool and store in airtight container in fridge.  Serve with acceptable "milk" of choice!

Optional:  Top with "Milk" Chocolate Chunk Dreams or a few slices of banana (my favorite)!