Popcorn for Breakfast? Yes, and here are some recipes for you to try.
1. Add freshly popped popcorn to a cereal bowl.
2. Pour over milk
3. Eat like cereal
· ⅓ cup Popping Corn
· 3 tablespoons cooking oil or coconut oil
1. Pop the popcorn
2. Pour the popcorn into a large serving bowl
3. To serve: Scoop a few spoonfuls into a cereal bowl, pour milk over the popped corn, and drizzle with honey
· Plain popcorn (yellow or white), popped in an air popper (without oil)
· Sweetener of your choice: sugar, brown sugar, honey, stevia, xylitol,
· Milk (about ½ cup)
1. Pile a cereal bowl full of popcorn.
2. Add a spoonful of sweetener
3. Pour milk over popcorn in bowl
4. Stir to coat popcorn. Enjoy!
· 7 to 8 cups popped popcorn (from about 1/3 cup kernels)
· 1 cup raw hulled pumpkin seeds
· 1 cup sliced almonds
· 1 cup unsweetened coconut chips
· 1 ¼ cups raw pecans, left whole or very roughly chopped
· ¾ cup pure maple syrup
· ½ cup extra-virgin olive oil
· ½ cup packed light brown sugar
1. Preheat the oven to 300° F
2. Line a rimmed baking sheet with parchment paper
3. In a large bowl, mix everything together.
4. Don't worry about smashing some of the popcorn—you want it to be well coated.
5. Spread mixture in an even layer on a rimmed baking sheet.
6. Transfer to oven and bake, stirring every 10 to 15 minutes, until crispy, about 45 minutes.
7. Remove granola from oven and season with more salt to taste.
8. Let cool completely before serving or storing.
9. You may get big chunks of brittle-like popcorn candy. Embrace it! (Makes more than one person can eat)
oven to 300 degrees F.
2. In a medium bowl, blend together peanut butter, canola oil, vanilla, honey, brown sugar and salt. Set aside.
3. In a
large (at least 4-inch deep) baking pan, mix together oats, wheat germ, ground
popcorn, sesame seeds and coconut. Add peanut-butter mixture to this. Stir all
to coat. With a spatula, press down on mixture to make sure the ingredients lay
fairly even in the pan.
4. Bake for 40 to 45 minutes, stirring after 20 minutes. Let cool, before serving or storing.
This stores well for weeks in an air-tight container.
Makes slightly over 2 quarts. (8 servings)