Your entire breakfast fits in your palm! Multiple grains, roasted processed peanuts, ruby red grapefruit juice, almond milk and mixed dried fruit bits. Flavored with dark chocolate and vanilla! The perfect refrigerated cereal. Needs nothing but for you to eat it!

Makes 7-1/2 cups

3, 1 oz. cubes of unsweetened Baker’s dark chocolate, melted in microwave or double boiler

1 c. powdered sugar

2 c. roasted salted peanuts, processed in food processor till as smooth as you can get it

1/3 c. toasted wheat germ

1/3 c. ground flax seed

1 T. vanilla extract

4 c. old-fashioned rolled oats

1 c. ruby red grapefruit juice

1/3 c. almond milk

2 t. baking soda

2 T. canola oil or other thin oil

1 c. Mixed Dried Fruit Bits; I buy them at Walgreens, Nice! Brand

Pour melted chocolate cubes into large mixing bowl. Add powdered sugar and mix well to dissolve.

Add processed peanuts, wheat germ, ground flax seed and vanilla. Mix well.

Add rolled oats then, using clean hands, mix and mash to evenly distribute oats.

Add grapefruit juice, almond milk, baking soda and canola oil then, again using hands, mix and mash to incorporate all the liquid.

Add dried fruit bits. Mix with hands again till all ingredients form a ball.

Pack into containers and refrigerate till cold.

Serving size equals about ¼ cup. Because of the bulk and sharp flavors you don’t need more.

Notes: Surprisingly light amidst all the coarseness. Smooth, sharp lines. Sweet creamy roughness.

Eat from the palm of your hand with fingers, or from a small cup with fork, spoon or chopsticks.

It freezes well and tastes as good frozen as it does refrigerated. I pack mine into very small containers that hold ¼ cup, freeze them, then take one out for breakfast or a snack.

Alternate serving suggestion: Serve as a frozen dessert topped with veggie whipped cream and a little chocolate sauce.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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