Category Archives: cereal

Whole Wheat Graham Crackers


Since cutting out processed foods, I’ve found my taste buds have definitely adjusted. I sweeten my oats with a banana, pancakes with vanilla and cinnamon, homemade ice cream with dates (oh I’ll post that recipe soon, it was goood!), etc. When I eat something with cups and cups of sugar, its tastes too sweet to me now. I can’t even taste the flavor, its just like eating pure sugar.

I have been making my graham cracker recipe for over a year now, but the last time I made them, they even tasted a little sweet to me. Not overly sweet, but still too sweet to eat a ton of and call a healthy snack. And trust me, when I make graham crackers, we eat them fast!

So I experimented with my own recipe, and honestly I like them even better now. So if you are looking for a slightly sweet graham cracker (or teething type biscuit) for your kids, this is a hit in my house! If you are accustomed to eating things a little sweeter, then stick to my other recipe, they are still much healthier than the ones you get from a box!

Even Healthier Whole Wheat Graham Crackers:

2.5 cups whole wheat flour

2 Tbs butter, melted

2 Tbs plain greek yogurt

2 Tbs brown sugar

2 Tbs honey, molasses, agave, or pure maple syrup

1 tsp vanilla (or 1/2 tsp almond extract)

1/2 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2/3-3/4 cup milk (skim, almond, coconut, etc)

Mix together melted butter, greek yogurt, brown sugar, honey, vanilla, and 2/3 cup milk.

In a separate bowl, stir together flour, cinnamon, baking powder, baking soda, and salt.

Mix together wet and dry. Add milk by the tsp until the dough comes together. It should be pretty thick so you can roll it out. I’ve found the amount of milk varies based on the brand of whole wheat flour used, some are much dryer than others.

Split dough in half. Roll out each between 2 silpats or parchment paper. Transfer to greased cookie sheet.

Using pizza or pastry cutter, cut into squares. Poke holes in the center of each with a fork.

Bake at 350F for 10 minutes. Take out and move graham crackers around (moving ones that were on the edge to the center so the edges don’t bake quicker than the center).

Bake for 5-10 more minutes until slightly browned and crunchy. Keep in mind they will continue to harden some as they cool, so don’t burn them trying to get them crispy.


Lightly Sweetened Peanut Butter Granola Recipe


Over the weekend I decided to make  my almond granola but decided I wanted to use peanuts instead. From there I figured I might as well use peanut butter in place of the oil to make it more peanut-y. And I figured raisins would go better than craisins. We also didn’t have applesauce so I mashed up a banana.


When Dave asked if I was making the normal almond granola recipe, I told him yes but then explained my substitutions. He said “So you’re making a completely different granola?”. Yea, I guess so.


We ate it for lunch on top of plain yogurt mixed with pineapple. Good thing I made a double batch so there would still be a little left for snacking. I can’t keep my hand out of the box, granola is so addicting! Although with whole grains, healthy fat, and a good amount of protein, it’s a very well balanced snack and totally acceptable to eat by the handful. At least I’ll keep telling myself that.


Lightly Sweetened Peanut Butter Granola

Makes 7 servings (1/2 cup each)

2 Tbs honey, agave, or pure maple syrup

1 Tbs all natural, no sugar added peanut butter

1 small banana (or 1/2 extra large), mashed

1/2 tsp vanilla extract

3 cups old fashioned oats

1/3 cup peanuts, roughly chopped (or just separated into halves)

1/4 cup raisins + 1 Tb water

Place raisins into a microwave safe mug with 1 Tbs water and microwave for 30 seconds. This will prevent them from drying out  or burning when baking the granola.

Mash banana in large bowl making sure no chunks remain. Add honey, peanut butter, and vanilla and stir everything together.

Add oats, peanuts, and raisins to wet ingredients and mix very well until its evenly distributed. If your peanuts aren’t salted, add 1/8 tsp salt. I use my hands to make sure its evenly distributed and to massage the wet into the oats.

Place on baking sheet and lightly push down, kind of like you are making granola bars. This will help it clump better since there is so little oil and honey.

Bake at 325F for 30-40 minutes, stirring every 10 minutes. Remove from oven when its starting to get a nice golden brown color. Let cool then store in an airtight container for up to 2 weeks.

Nutritional Information:

Calories: 223

Fat: 6 g

Sodium: 15 mg (1%)

Carbs: 37 g

Fiber: 5 g

Sugars: 10 g

Protein: 7 g

Homemade Almond Bran Flake Cereal


My favorite homemade flake cereal is so easy to make and the nutritional stats are amazing. It has almost 20% of your daily fiber in one serving, low calorie, and high protein, it’s a perfect way to start off your day! I slice a banana on top and pour skim milk over.


Almond Bran Flakes

Makes 8 (3/4 cup) servings

2/3 cup almonds

1 cup wheat bran

1 cup whole wheat flour

3 Tbs sugar, white or brown

1/2 tsp baking powder

1/4 tsp salt (only IF the almonds were not salted)

1/2 tsp vanilla (or 1/8 tsp almond extract)

1/2 tsp cinnamon

1 + 2/3 cups almond milk

Put almonds in food processor and turn on until made into almond flour. Don’t do it too long, we don’t want almond butter. Add the bran and swirl it around until its ground up finely as well.

Stir in the rest of the ingredients.

Split batter between 2 silpat lined baking sheets. Use the back of a spoon and smooth the batter out as thin as you can get it. We are making a flake, so it needs to be thin.


Bake at 350F for 20 minutes.  It should now be a really thin leathery type cracker. The edges will probably be crunchy. Take them out of the oven and let sit for 5 minutes to cool slightly.

Break the “crackers” up into roughly 1 inch pieces. Don’t worry about shape or size conformity, just break it up. Place back on silpat and bake for another 10 minutes. Check to see if they are crunchy. If so, take them out. If not, give them a stir and put back in for another 5-10 minutes. Repeat if necessary until they are slightly browned in color.


They will continue to harden up and get crunchier as they cool so don’t worry about them being super crunchy right from the oven.


*If you want a higher protein cereal, use wheat GERM instead of BRAN.  I couldn’t tell the difference taste wise. Also use cow’s milk instead of almond milk. This will result in almost 10 g protein per serving. This is very high for a cereal without all the various soy protein derivatives, etc. So 2 servings of cereal topped with 1 cup skim milk is roughly 28 g protein. That’s pretty amazing for a cereal! Comfort food of cereal with protein from real food, not chemically protein powders.

* additional add ins and variations:

1.) Add 2 Tablespoons flax seeds into the batter right before placing on baking sheets

2.) Substitute 1/2 tsp pumpkin pie spice instead of cinnamon (tis the season, yay!)

3.) substitute maple extract instead of vanilla

4.) Substitute pecans, walnuts, or peanuts instead of almonds.

5.) Add 1/3 cup raisins for a nutty raisin bran

Nutritional Information

Calories: 140

Fat: 5

Sodium: 74 mg (3%)

Carbohydrates: 23 g

Dietary fiber: 5 g (18%)

Sugars: 5 g

Protein: 5 g