Chia Oat Flakes

Crunchy flakes of cereal, ready for you to pour in some nondairy milk, top with berries or raisins, and enjoy! Or for a special treat, crumple some of the flakes over your favorite nondairy yogurt.

Ingredients:

• 1/2 cup gluten-free rolled oats
• 1/2 cup chia seeds
• 1/2 cup quinoa flakes
• 1 teaspoon ground cinnamon
• 1 tablespoon pure maple syrup
• 1/2 teaspoon pure vanilla extract*
• 3 cups filtered water
• Almond Milk or other nondairy milk

Directions:

1. In a 7 cup capacity bowl, mix together the rolled oats, chia seeds, quinoa flakes, and cinnamon. Add the maple syrup and vanilla extract, then gradually pour in the water and stir until well combined. Cover with a tight fitting lid or plastic wrap and refrigerate for 8 hours or over night, giving time for the ingredients to absorb much of the water and thicken.
2. Transfer mixture to a high speed blender. Depending on your preference, blend for just a few seconds or until partially blended for a chunky batter, or blend until nearly smooth. The chunkier the batter, the more textured the cereal flakes will be.
3. If using a dehydrator, use the back of a large wooden spoon to spread and press the batter very thin** onto fruit roll sheets, or if using an oven onto parchment paper lined baking pans. Dehydrate at 105º F or bake in a preheated 150º F oven for 8 to 10 hours or until crisp. Let cool to touch.
4. Break into approximately 1-inch pieces. Place a desired amount of flakes in a cereal bowl, pour in a desired amount of almond milk or other nondairy milk, and enjoy! Stores in an airtight container for up to 3 months. Preferably in a cool, dark place.

Variations:

1. Top cereal with berries or raisins before pouring in the nondairy milk.
2. If you like your cereal extra sweet, try mixing a little Stevia into your nondairy milk before pouring.
3. Crumble the cereal into smaller pieces for a crunchy topping that can be sprinkled over nondairy yogurt. Try it with our vegan recipes for Yummy Yogurt or  Coconut Kefir Yogurt.

Yield:
Makes 8 servings

*Most extracts contain alcohol primarily derived from corn. Still, people with celiac disease and gluten sensitivity may want to contact the manufacturer of the product to be sure that it’s gluten-free.

**For a very thin spread, you’ll most likely need to divide the batter equally between more than one fruit roll sheet or baking pan. If necessary, cut the recipe in half, or be sure to keep the remaining batter in an airtight container and refrigerate while dehydrating or baking in two batches.

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