Drunken Oatmeal Cookie Cereal: It's for Breakfast!!!

Inspired by Miss Martha Stewart's vegan snack bars, i tried my hand at my own Grateful Living version.  Unfortunately though, in my attempts to make the bars less nut heavy I didn't get the 'bind' i needed.  

Though i was unable to accomplish my original mission to gift homemade snack bars to my girlfriend for her birthday, I do have for her a pretty jar of home-made Oatmeal Cookie Cereal.  Who'd-a-thunk that my snack bar recipe fall out would make a morning miracle cereal power packed with nutrients to keep you humming through your day and energized for your workouts.  WOWZA!  It tastes like a crumbled up oatmeal raisin cookie dunked in milk...YUM!  This would make a great breakfast, treat, or sweet snack.  It tastes delicious with almond milk, and I'm sure it would make a great layer in a yogurt or chia parfait as well.  

Oatmeal Cookie Cereal

1 cup of pitted dates
1 1/2 cups gluten free rolled oats
3/4 cup coconut flour
1/4 cup ground flaxseed
1 cup dried cranberries
1/2 cup roasted and salted pumpkin seeds
1/4 cup pistachios - crushed
1/2 tsp (+ a few shakes) cinnamon
1/2 tsp salt
4 Tbsp honey

here's how you do it:

Place dates in cold water and turn up to medium-low heat and let simmer for a short while to dampen and soften.  Drain and put into food processor.  Process to a paste.  This will require you to scrape the walls of the food processor frequently until contents move on their own.

Place all dry ingredients in a mixing bowl and mix in the date paste, spreading well, then add in the honey.  Coat everything well, get your hands in there and massage everything together.

Lay parchment paper out on a baking pan.  Spread the mixture out, mist with oil, and bake at 350 until very lightly golden (make sure not to burn!).  Cool and jar.

Makes twelve 1/2 cup servings.  Each 1/2 cup serving is 245 calories, 7 grams of fat, 3 grams of fiber