This recipe is a happy mistake. I was cleaning out my pantry and stumbled upon a bag of puffed corn cereal. I opened it and realized despite it being fresh, it tasted very much like cardboard. Sad but true. I hate throwing out food & opted to revamp this product if I could. I recently bought a date caramel sauce & wanted to see if it would work… it so did! My husband & I ate much of the bag once it was baked up. It was heavenly, crunchy and super low cal. I will admit we mindlessly snacked on it until I finally packed it up & we headed out for a dog walk. I tried half of the recipe with the date caramel sauce (very little actually) & half with maple syrup and both were so good! Yum… sadly I need to make more.
1 bag of puffed corn cereal (typically in the bulk cereal section) – very low price, non-gmo
2 tablespoon of maple syrup or date caramel
1 tablespoon of ground cinnamon
Pinch of salt
Preheat your oven to 325 degrees. Into a large bowl dump your cereal and add your syrup & cinnamon. Give that a good toss to coat each corn puff. Proceed to spread the cereal out onto a sided baking sheet. Bake for about 6 minutes then stir. Place back in the oven and bake another 6-8 minutes. Remove & let the mixture cool. As the cereal cools, it will crunch up perfectly. If you wish to add a pinch of salt, add that right after you remove from the oven. Let the mixture cool for 2 minutes then enjoy! Store in a tupperware container if you have any leftovers.
You can eat this cereal as a caramel corn snack or as cereal with nut milk. Also, its great atop of yogurt or vegan ice cream etc. It tastes remarkably like caramel corn without all the unhealthy ingredients.
Today I vowed to boost all of my weights & activity at the gym. I bumped all my weights up significantly (20-30lbs) and reduced my reps if necessary. Progress not perfection.
Sunday: 24 trail cycling
Monday: 65m elliptical, 45m treadmill, abs and legs
Tuesday: 65m elliptical, 60m treadmill, weights including: abs, arms, legs along with balancing.
— Knead to Cook