I think who ever came up with the idea for Cracklin’ Oat Bran cereal must have been sitting there thinking, “Let’s make a cereal as addicting as crack.” “Let’s call it Cracklin’ Oat Bran!” I don’t know about you, but when this cereal came out, I could easily go through a whole box in one sitting. Even when I began to care about calories and knew this cereal had like DOUBLE the calories as regular cereal, I didn’t care. Even though I had to give up a week’s worth of pay to buy it, I didn’t care. Even though it doesn’t even look like people food, I did not care.
It is CRACK.
#almond flour #shredded coconut #coconut sugar #cinnamon #seasalt #egg #molasses #coconutoil #maplesyrup
So, when I thought about some breakfast meals that would be perfect for backpacking, what would naturally pop into my head? Cracklin’ Oat Bran, of course. High calories and you could eat it when NOTHING else sounds good? Ding, ding, ding.
Jessica over at Jay’s Making Me Crazy luckily had already come up with a great copy cat recipe for me to start with. I didn’t have to change much, I just used a few different brands than she did (she wrote the recipe for Golden Barrel). I used coconut sugar for my version and Bob’s Red Mill makes a great shredded coconut without added sugar.
It is as easy as mixing all the ingredients in your food processor or a large bowl. Try not to nibble too much here…
Roll out it onto a parchment lined baking sheet to a thickness of 1/4 inch using a rolling pin or pressing with your hands. Coat your hands with coconut oil to keep from sticking too much.
If you care about perfect little squares, try and roll it with straight edges like a rectangle or square. As you can see from my example, I don’t care it isn’t necessary. Bake at 325 degrees for 20 minutes until the edge starts to brown.
Cut into small squares and put it back in the oven to bake again for 15 minutes.
Let cool on a drying rack and store in an airtight container. Again, try not to nibble too much here.
I normally dehydrate fruit for backpacking but I had seen these at Target and thought I would give them a try.
Together with the cereal and some coconut milk, this took me back to when I could not get enough of this cereal.
The recipe makes about 7 servings, you can adjust if think you will eat more for breakfast. Combined with the fruit, 1/2 cup was enough for me.
For the trail, add 1/2 cup to a small container with 1-2 tablespoons of coconut milk powder and a handful of dried fruit.
You can also just eat as a snack straight up on day hikes!
If you enjoyed this recipe, head over to my Hiking and Backpacking Paleo Index for over 60 tasty treats to take on your next outdoor adventure!
Paleo Cracklin’ No Bran
This version of this wildly popular oat bran cereal is a great alternative for those of us who have given up grain and gluten for health. Enjoy for breakfast or as a tasty snack!
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Course: Breakfast, Snack
Cuisine: Dairy Free, Gluten Free, No Dehydrator Needed, Paleo, Soy free, Vegetarian
Servings: 7 1/2 cup servings
Ingredients
- 1 1/2 cup almond flour
- 1 cup shredded coconut
- 1/2 cup coconut sugar
- 1 egg
- 4 tablespoons coconut oil
- 4 tablespoons maple syrup
- 1 tablespoon molasses
- 2 teaspoons cinnamon
- 1/2 teaspoon sea salt
Instructions
- Mix all the ingredients in your food processor or large bowl.
- Roll out it onto to a parchment lined baking sheet to a thickness of 1/4 inch using a rolling pin or your hands. Coat your hands with coconut oil to prevent sticking.
- Bake at 325 degrees for twenty minutes until the edge starts to brown.
- Cut into small squares.
- Bake again for 15 minutes.
- Let cool and store in an airtight container.
- For the trail, add 1/2 cup to a small container with 1-2 tablespoons of coconut milk and a handful of dried fruit. You can also just eat as a snack straight up!
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