This easy-to-make cereal is a satisfying, energizing breakfast to have before a big day of training. Providing a wide array of nutrient-dense foods, you can pair it with your favorite nut milk or use as a topping for yogurt.
½ large mango, peeled and diced
4 large Medjool dates, pitted and diced
½ cup raw cashews
½ cup raw Brazil nuts
½ cup ground flaxseed
½ cup chia seeds
½ cup pumpkin seeds
4 Tbs. unsweetened shredded coconut
¼ tsp. sea salt
¼ cup virgin coconut oil, melted
¼ cup maple syrup
2 Tbsp. water
Preheat oven to 250 degrees Fahrenheit.
In a medium bowl, combine mango, dates, cashews, Brazil nuts, flaxseed, chia seeds, pumpkin seeds, shredded coconut, and sea salt. Stir until well combined.
In a small bowl, stir together the coconut oil, maple syrup, and water.
Add wet ingredients to the dry ingredients and mix well. Spread evenly on a baking sheet, lined with parchment paper.
Bake, stirring once halfway through, for 50-60 minutes. Let cool on the baking sheet. Crumble cereal before storing.
*Can be stored in an open container, refrigerated, for up to 2 weeks.