Cinnamon Cereal

1 batch of cinnamon cereal (see below for recipe)

1 c. toasted coconut

1 c. toasted almonds

1 c. dried cranberries

1 c. toasted pumpkin seeds

milk to serve

The possibilities are endless for the add-ins and this cereal is just as delicious eaten with or without the milk.

Cinnamon Cereal

1½ c. whole wheat flour

1 c. all-purpose flour

2 tsp. baking soda

1 tsp. cinnamon

⅓ c. room temperature butter
+ 1tbsp. melted butter
(for the topping)

⅓ c. brown sugar

1 tbsp. vanilla extract

2 tbsp. honey

½ c. buttermilk

⅓ c. white sugar and 1 tbsp. cinnamon (for the topping, there will be some left over, great on warm buttered toast!)

Line two baking sheets with parchment paper and preheat oven to 350°F.

In a bowl, combine the two different flours, baking soda and cinnamon, set aside.

Using a stand mixer or hand beaters, cream the butter, brown sugar, vanilla and honey.

Slowly add in the dry mixture, alternating with the buttermilk until both the buttermilk and the dry ingredients are incorporated.

On a lightly floured surface, form the dough in two large, flat discs.

Working with one piece of dough at a time, roll it out as thin as possible, ideally a quarter-inch thick. Using a pastry cutter, cut the dough into bite-sized squares. If fanciness is what you are after, tiny cookie cutters can be used to cut the cereal shapes!

Bake each sheet for nine-13 minutes until golden brown.

Cool the cookies completely.

With excess packaging and high sugar content, why not ditch store bought cereal and try to make it at home!

Mix the cookies with the almonds, coconut, cranberries and pumpkin seeds. Store in an airtight container for up to two weeks.