One thing I miss since going whole foods, plant-based: Cereal.
Eating cereal out of boxes leaves me nothing short of tired and bloated.
Me + Processed Foods = Bad News.
This protein-packed version fills that void with lots of love and yummy nutrients (the way things should be).
If you try this, I encourage you to play around with the seasonings and find something that works for you! You could even make this into a yummy savory snack by adding more robust spices. As long as you have some garbanzo beans and a spice rack, the world is your oyster (mushroom. #keepitvegan).
Cinnamon Toast Chickpea Cereal
2 Cans of Garbanzo Beans OR 5 Cups Cooked
1-2 tbsp Oil
2 tsp Cinnamon
2 tsp Date Sugar (or Sweetener of Choice)
A few shakes of Allspice and Clove (optional)
½ tsp Sea Salt (optional)
Preheat the oven to 400F
Rinse and dry the Beans thoroughly.
Coat them in the oil and salt, then lay them onto a lined baking sheet or on a glass baking tray. Make sure the beans are flat to the surface and not overlapping so they dry out well and become crispy.
Bake the Garbanzo Beans for 30 minutes.
Remove from the oven then add the rest of the spices before cooking an additional 10 minutes.
Once the beans become crunchy, remove from the oven and allow to cool for about 30 minutes before storing them in an airtight container in the fridge.
NOTE: I’m not sure how long they keep because I eat them so quickly. My guess is about a week. They will, however, start to lose their crunch quickly if not stored properly.