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in cook





















| Fat | 8g | 12% |
| Saturated | 1g | 6% |
| Trans | 0g | 0% |
| Carbs | 81g | 27% |
| Fiber | 10g | 39% |
| Sugars | 27g | 0% |
| Protein | 14g | 29% |
| Sodium | 223mg | 9% |
| Calcium | 58mg | 6% |
| Magnesium | 166mg | 41% |
| Potassium | 678mg | 19% |
| Iron | 4mg | 20% |
| Zinc | 3mg | 20% |
| Vitamin A | 271IU | 5% |
| Vitamin C | 10mg | 16% |
| Thiamin (B1) | 1mg | 46% |
| Riboflavin (B2) | 0mg | 9% |
| Niacin (B3) | 3mg | 16% |
| Vitamin B6 | 0mg | 11% |
| Folic Acid (B9) | 94µg | 24% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 1µg | 1% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |

This version turned out to be a crispy corn flake cereal with oat clusters and a hint of brown sugar sweetness. It goes perfectly with milk (almond milk for me) or as a topping on yogurt.
Preheat oven to 275 degrees. Mix everything together is put on a parchment lined baking sheet. Bake at for 45 minutes to an hour stirring every 15 minutes. It will crisp up more once it cools.