How To make Make Ahead Hot Cereal
1 large amount cooked hot cereal
cooled
Simple Hot Cereal Toppers 1. Maple syrup
2. Crunchy low fat granola
3. Apple butter
4. Dried mixed tropical fruit
5. Drained pineapple chunks
6. Sliced bananas & flaked coconut
7. Fruit preserves
8. Warmed cinnamon applesauce
9. Peanut butter & semisweet chocolate :
chips
Special Toppers 1. Saute sliced apples in butter & cinnamon
2. Toasted pecan pieces & caramel topping
3. Dried cranberries heated in cranberry :
juice
until soft
Cook a large batch of hot cereal and let it cool in the pot (it will become quite stiff). Using an ice cream scoop, drop serving size mounds on a foil-lined cookied sheet. Freeze until hard; pop portions into a plastic freezer bag, seal and return to freezer. To serve, place cereal in a microwave safe bowl and microwave on high until hot, stirring occasionally. Top with "Simple Toppers" or "Special Toppers" listed above.
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Breakfast Alternative - 3 Minute Keto Oatmeal Recipe
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LOW CARB KETO CEREAL RECIPE
A colorful, sweet, and crunchy keto friendly cereal recipe! This low carb cereal needs just 6 ingredients and is perfect for an easy make ahead breakfast.
INGREDIENTS
2 tbsp Almond butter
1/4 cup Wholesome Yum Erythritol
1 tsp Vanilla extract
1 large Egg white (at room temperature)
2/3 cup Whey protein powder (unsweetened)
1 tbsp Natural powdered food coloring (or 1/4 to 1/2 tsp if using artificial; can divide to make different colors)
INSTRUCTIONS
1, In a large bowl, use a hand mixer to beat together the almond butter, sweetener, vanilla, and egg white.
2, Beat in protein powder and food coloring, until fairly dry but uniform. Knead the dough with your hands, until it looks and feels more smooth.
3, Form the dough into a ball and chill in the fridge for 1 hour, or until cold.
4, Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
5, Method 1 – Use your hands to roll the dough into tiny balls (about 1 cm in diameter) between your fingers. (It can help to cover your hands in oil or water to reduce sticking.) Place onto the lined baking sheet.
Method 2 – Place the dough between 2 pieces of parchment paper and use a rolling pin to roll the dough to 1/4 inch (6.3 mm) thickness. Cut up and down, then in the opposite direction, to form 1/2-inch (12.7 mm) squares. Spread out the squares on the lined baking sheet.
6, Bake for 5-8 minutes for balls or 4-7 minutes for squares, until cereal starts to harden. It should feel firm if you tap with your fingernail, but won’t be fully hardened until it cools. Remove from the oven and cool completely to crisp up.