This Homemade Jordan’s Strawberry Country Crisp is a great DIY 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!
My version here is refined sugar free, 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 brown rice puffs would work really well as it has a similar texture. Most brands are also gluten-free and have no added sugar. Perfect!
I also added some flaked almonds (which I don’t think is 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).
I hope you’ll love this Homemade Jordan’s Strawberry Country Crisp! Want more breakfast recipes? You might like my:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Homemade Jordan’s Strawberry Country Crisp:
Homemade Jordan's Strawberry Country Crisp (Vegan + GF)
- 1 tablespoon coconut oil
- 2 tablespoons maple syrup (or sub any other sweetener)
- 100 g (1 cup) rolled oats (ensure gluten-free if necessary)
- 20 g (⅓ cup) desiccated coconut
- 3 tablespoons flaked almonds
- ½ cup puffed rice (ensure gluten-free if necessary)
- Pinch of salt
- 1 tablespoon freeze-dried stawberry pieces
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the coconut oil and maple syrup in a large baking tray (lined with baking paper if you like)
- Place in the oven for a couple of minutes just to melt the coconut oil
- Once coconut oil is melted, add the oats, desiccated coconut, flaked almonds, puffed rice and salt
- Mix well, making sure everything is well-coated
- Make sure it's spread out in a thin layer, and 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
- 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
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