Easy Vegan Low-carb Homemade Breakfast Cereal

This is one of many uses for the almond meal you will have left over from the process of making almond milk, as detailed in my featured "How to Milk an Almond" Instructable, also featured on Lifehacker. If you do not yet make your own almond milk, please refer to that for an easy method.

Easy vegan cold cereal with the almond milk you already made, and the almond meal you have left from that process. You can eat it plain, or add dried fruits, other seeds and nuts, fresh fruit, or anything you please, to make this a convenient, nutrient-packed, high-protein, high-fiber, vegan, soy-free way to start the day.

Spread the almond meal left over from making almond milk, in a half-sheet pan. Place in the oven and allow to bake at 300 degrees F for about an hour, stirring once or twice to determine degree of dryness. You can take it out sooner or leave it in longer, depending on your preference for paleness or brownness. All that matters is that it be fully dry, for storage. This was left in for an hour.

To avoid using that much energy for one food item, you can toast this on one oven rack, while something else bakes on another.

When done to your liking, remove the pan from the oven and allow to cool before storing in an airtight container. Refrigeration is not necessary.

Or milk of your choice. And of course, you may be inspired to add sweetener, dried fruits, or other good things to your almond meal cereal.

This is great cold, or can be heated for a slightly crunchy porridge. It reminds me of "grape nuts" except that this tastes better to me and does not have the tendency to go mushy or slimy if heated or left in the bowl a while. Diabetics may find this to be a wonderful alternative to the blood-sugar-elevating grain-based cold cereals and high-sugar cow's milk.
Enjoy!