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Homemade, Naturally Sweetened “Smacks” Cereal
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Serving size: 1 1/2 cups

Servings: 7
  • 1/4 cup honey
  • 1/4 cup brown rice syrup
  • 1/4 pure maple syrup
  • 1/4 teaspoon kosher salt
  • 6 ounce bag Arrowhead Mills puffed kamut (use puffed rice for gluten-free)
  1. Preheat oven to 350 F.
  2. Line two rimmed baking sheets with foil and spray with non-stick cooking spray.
  3. Stir first 4 ingredients together in a large bowl.
  4. Gradually stir in puffed kamut, mixing thoroughly to combine.
  5. Divide the cereal mixture between the two baking sheets, spreading the cereal to the edges of the pan in a thin, even layer.
  6. Bake for 10 minutes then remove from the oven and mix/turn cereal. Return to the oven and bake 4-5 more minutes. Watch carefully so it doesn't burn. (Note: It will not seem firm and crunchy until it cools.)

  7. Let cool for 10 minutes and then break up into small clusters. Allow cereal to cool completely.
  8. Store in an airtight bag or container.
Recipe Notes

These keep well for 2 to 3 weeks if they are in an airtight container or plastic bag. I actually prefer a plastic zip bag, because then I can squeeze out all the extra air for optimum freshness.

Because these keeps so well, they make a great gift and even hold up well in the mail (just leave a little air in the bag so the cereal isn't crushed).