Toast a good portion of slivered almonds for about 10 minutes until golden brown.
While almonds are toasting, combine about one tablespoon of melted coconut oil, 1/4 cup agave with a Tablespoon of vanilla and a generous amount of cinnamon (I like alot).
Add Quinoa flakes, toasted almonds, and cripsy brown rice cereal until mixture is evenely coated and the liquid ingredients are well distributed.
Place on an almuminum foil baking sheet and bake for 10 minutes at 350.
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