This Homemade Jordan’s Strawberry Country Crisp is a healthier version of my (and everyone else’s) favourite ever breakfast cereal!
And by the way, “my favourite breakfast cereal” means I regularly ate this cereal (on and off) for a total of about 10 years. That’s a decade, and just under half of my life so far. So yeah, I really love this cereal. My favourite thing about it is combination of the toasty coconut, crunchy oats, the CLUSTERS, and the amazing freeze-dried strawberries. Seriously, though, I don’t know what the freezer does to strawberries but freeze-dried strawberries are just the BEST!
However, I recently rather lamentably stopped eating so much of it when I realised (along with the rest of the world) that these supposedly “healthy” breakfast cereals aren’t actually as healthy as they seem to be, mostly because they still contain quite a lot of processed sugar.
And if you read the ingredients of Jordan’s Strawberry Country Crisp cereal, it’s made of: British Wholegrain Cereals (64%) (Oat Flakes, Barley Flakes, Oat Flour), Sugar, Vegetable Oils (Rapeseed Oil, Palm Oil), Rice Flour, Desiccated Coconut, Freeze Dried Strawberry Pieces (2.5%), Natural Flavouring.
So, I decided to ditch the sugar and make my own healthier, naturally sweetened version at home. And if you’re gluten-free, you can make it using gluten-free oats. Another upside is that it’s cheaper to make your own, so your wallet will definitely thank you, as well as your blood sugar levels.
The main issue I had making my own homemade version was that the little puffed clusters are the best part, but I just couldn’t work out how to make them myself. Then I realised that this Rude Health Puffed Brown Rice would work really well as it has a similar texture. They’re also gluten-free, and made with 100% brown rice, so there’s no added sugar either. Perfect!
I also added some flaked almonds (which isn’t part of the original recipe) because I thought they’d go well (and they do), but feel free to leave those out.
Just like all good cereals, this one is as equally delicious eaten sensibly (with milk, yogurt and fresh fruit for breakfast), as it is eaten insensibly (devoured by the handful for a midnight snack).
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 1 cup oats (ensure gluten-free if necessary)
- 1/3 cup dessicated coconut
- 1/2 cup puffed brown rice
- Optional: Few tablespoons flaked almonds
- 1 tablespoon coconut oil, melted
- 2 tablespoons maple syrup (or any other sweetener of choice)
- Pinch of salt
- 1 tablespoon freeze dried stawberry pieces
- Preheat oven to 170 degrees
- Place the oats, dessicated coconut (and flaked almonds if using) in a bowl
- In a smaller, separate bowl, mix together the coconut oil, maple syrup and salt
- Pour 3/4 of the wet mixture onto the dry mixture and mix well
- Transfer to a large baking tray (lined with baking paper) and make sure it’s spread out in a thin layer
- Bake in oven for around 20 minutes, taking it out every so often mix around so that it all gets evenly browned – keep a close eye on it towards the end to make sure it doesn’t burn
- Meanwhile, place the puffed brown rice in a bowl with the remaining 1/4 of wet ingredients and mix well
- About 5 minutes before the oat and nut mixture is done, take out of the oven and make a few little “wells” in it. Place little teaspoonfuls of the puffed rice in these gaps (don’t worry if they’re not stuck together just yet, they’ll clump together nicely in the oven) – these will form the clusters
- Once everything’s looking crispy and golden brown, take out of the oven and leave to cool
- Once cool, mix in the freeze-dried stawberries and store in an airtight container