YIELD: Makes about 2.5 quarts of cereal clusters


4 1/2 cups puffed rice

1 cup sliced almonds

1 1/4 tsp ground tumeric

1/2 tsp cinnamon

1/3 tsp kosher salt

1/4 cup light brown sugar lightly packed

2 T + 1 tsp. (32g) unsalted butter

1/3 cup Theo Organics Wildflower honey

1/2 tsp baking soda

1 T raw sesame seeds


Heat the oven to 325°F. 

Line a rimmed baking sheet with parchment and set aside.

In a large heatproof bowl, combine the puffed rice, almonds, turmeric, cinnamon and salt. 

In a small pot, stirring occasionally, heat the brown sugar, butter and honey, until they have been simmering in slow, steady large bubbles for 1 - 2 minutes (roughly 250°F). 

Remove from heat and whisk in the baking soda. Immediately pour the mixture over the dry ingredients. Stir well with a wood spoon, making sure to mix in all the spices and seeds that have fallen to the bottom of the bowl, and then spread the mixture on the prepared baking sheet.

Bake for 15 minutes, stirring halfway through. Allow to cool completely at room temperature. Break the pieces and place into an airtight container to store.

Serve with your milk of choice, which will become "Golden Milk" when mixed with the cereal!

Recipe courtesy of Chef Jessica Koslow, made for the National Honey Board


Instead of puffed rice, you can substitute other puffed grains like millet.

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