Golden Chai Almond Cereal

Makes about 6 cups of cereal

  1. Pre-heat oven to 325 degrees F. Line a large baking sheet with parchment paper.

  2. In a large mixing bowl, add puffed grains, almonds, spices, and optional ground flax. Mix.

  3. In a small sauce pan, add oils, maple syrup, vanilla an coconut sugar. Warm over the stove, mixing, until coconut sugar (or brown sugar) is dissolved.

  4. Pour wet ingredients over dry ingredients in the mixing bowl. Mix to thoroughly and evenly combine all ingredients.

  5. Spread cereal mixture onto the prepared baking tray. Bake for 15-20 minutes, flipping mixture once in middle of baking time, until mixture is slightly golden brown. I left mine in for 18 minutes total.

  6. Let cool on the baking sheet. Break into pieces, and store in an airtight container. Best if used within 5 days.


5 c. plain puffed grains (I used puffed kamut, but you can use puffed rice, millet, etc.)
1 c. sliced almonds
1/3 c. maple syrup
2 Tbsp. coconut oil
1 Tbsp. olive oil (or more coconut oil)
1/2 tsp. vanilla extract
2 Tbsp. coconut sugar (or brown sugar)
1 tsp. cardamom
1 tsp. cinnamon
1 tsp. turmeric
1/4 tsp. ground ginger
1/4 tsp. salt
1 Tbsp. ground flax (optional)

Large baking sheet + parchment paper
Small pot
Mixing bowl

5-10 minute prep
15-20 minute inactive cook time

Vegan, vegetarian, refined-sugar free, dairy-free

Venzi’s Notes

As a meal-planner, I LOVE an easy breakfast option. I’m a big advocate of prepping a big batch of homemade granola to serve over breakfast bowls all week long. Then one day when I got tired of the same granola, I decided to try making cereal. Honestly, I’ve never even been a big cereal fan. But this cereal rules. It’s essentially just a granola made with puffed grains, so maybe that’s why I love it so much. My husband tasted it and described it as “grown up cereal”. The warming spices are so perfect. The addition of turmeric and that little bit of olive oil gives it just enough savory to balance out the sweet. It really is like grown up cereal, not too sweet.

I love eating it with almond milk like a traditional cereal, but it’s also been a breakfast bowl staple for me over the past couple of weeks. This week, I’m eating it over coconut yogurt with strawberry compote and bee pollen. Last week, I ate it over plan Greek yogurt with mango. I can’t decided how I like it best! But it’s great as ‘cereal’ or as ‘granola’. (It’s also a fantastic late-night snack.)

Store it on your counter in a giant mason jar or airtight container, and enjoy all work-week long!