Pumpkin Cereal

With a limited supply of gluten-free cereals available on store shelves, take matters into your own hands. Homemade cereal allows you to choose flavors and gives you control over the ingredients.

By Michelle Fagone

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Pumpkin Cereal

With a limited supply of gluten-free cereals available on store shelves, take matters into your own
hands. Homemade cereal allows you to choose flavors and gives you control over the ingredients.
Prep Time: 5 minutes
Cook Time: 5 minutes
Course: Breakfast
Cuisine: American
Keyword: 30 minutes or less, pumpkin
Servings: 4
Author: Michelle Fagone

Ingredients

  • 1 cup unsalted pumpkin seeds
  • ⅔ cup chopped pecans
  • ⅓ cup quick-cooking oats
  • 1 cup unsweetened coconut shreds
  • ¼ cup pumpkin puree
  • ¼ cup diced pitted dates
  • 2 tablespoons almond butter
  • 2 teaspoons pumpkin pie spice
  • ¼ cup honey
  • 1 tablespoon dark brown sugar
  • ¼ cup coconut flour
  • ⅛ teaspoon salt

Instructions

  • Preheat air fryer at 350°F for 3 minutes.
  • Preheat air fryer at 350°F for 3 minutes.
  • Place barrel in air fryer basket and cook 3 minutes. Stir ingredients, then cook an additional 2 minutes.
  • Once done let cool completely, about 10 minutes. Crumble into a large airtight container until ready to serve, up to five days.

Notes

The difference between light and dark brown sugar
While these sugars can be interchangeable in recipes, know that there is a slight difference between them. Both are flavored with molasses; however, dark brown sugar contains more, which leads to a richer, more acidic taste.
Excerpted from The “I Love My Air Fryer” Gluten-Free Recipe Book by Michelle Fagone. Copyright © 2019 by Simon & Schuster, Inc. Photography by James Stefiuk. Used with permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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