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Peanut Butter Banana Raisin Cereal (raw, vegan, gluten-free)

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Peanut-Butter-Banana-Raisin-Cereal2This recipe just sort of happened… I am going to refer to it as the Big Bang Theory.  I stepped into my kitchen, started pulling ingredients out onto my counter and ka-boom!   Flavors and shapes just started forming.

Roll it in a ball, it’s a truffle?  No. Flatten it and it’s a cookie?! No.  Press it flat and square it up and it’s a bar?  Naw.  Crumble it up on the dehydrator sheet and it’s a granola? Nope! Put the batter in a piping bag and it’s… it’s…it’s a cereal!

Yea, yea that’s the ticket!  I mean, this recipe could be anyone of those things that I just mentioned but the more I played around, the more I started craving a cereal.

A long-lost food that I just don’t indulge in that much anymore.   I miss snuggling up on the end of the couch, watching the Flintstones (HUGE fan) with my cereal bowl right under my chin as I blindly spooned in bite after bite of cereal and let’s not forget to mention the milk that was always dripping from my chin.  Aaah, sometimes I wish life was as simple now as it was back then.

In the picture to the right here, I mixed this cereal along with another new creation, Cacao Buckwheat Puff Cereal.  I took this to my girlfriend this morning for her to have for breakfast.  She shot me an email later in the day that read, “I did love the cereal.  It was the perfect mix of sweet and non-sweet, of crispy and chewy!!  I could eat it without milk like trail mix or with milk…both ways were delicious!”  Now, it doesn’t have to be paired with the other cereal, it just added another level of depth.  Serve it up with your favorite nut milk, turn on the Flintstones and lose yourself!

Don’t forget to subscribe to get regular email updates, from my kitchen to yours.  Blessings, amie sue


yields 4 1/2 cups cereal

Dry Ingredients:

Wet Ingredients:

  • 3 bananas, ripe
  • 1/2 cup raisins
  • 1/4 cup raw almond milk
  • 1 cup natural peanut butter
  • 1 tsp vanilla extract
  • 1 tsp liquid stevia


  1. In the food processor using the “S” blade, make the oat flour.  Add in the lucuma, cinnamon and  protein powder, pulse to mix.  Put in a small bowl and set aside.
  2. In the same food processor bowl, combine the bananas, milk, peanut butter, vanilla, and stevia. Now add in the dry ingredients and combine.  Taste test and see if the batter is sweet enough.
  3. Place the dough in a piping bag fitted with a large tip.  Pipe the dough out in long strips on the non-stick teflex sheets that come with the dehydrator.
    • Option: you can spread this batter out onto the teflex sheet to dry it and then just break it into pieces to create your cereal.
  4. Dehydrate on 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for approx. 8 hours or until dry.
    • Slice the sticks into bites size pieces for your cereal.
  5. Store in a glass airtight container in the fridge to extend the shelf life.
  6. Serve with nut milk for a nutritious breakfast or eat by the handful for a mid-afternoon snack.

The Institute of Culinary Ingredients™

  • Click (here) to learn why I use stevia.
  • Why do I specify Ceylon cinnamon?  Click (here) to learn why.
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Are oats gluten-free?  Yes, read more about that (here).
  • Are oats raw?  Yes, they can be found.  Click (here) to learn more.
  • Do I need to soak and dehydrate oats?  Not required but recommended.  Click (here) to see why.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.

So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.






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7 thoughts on “Peanut Butter Banana Raisin Cereal (raw, vegan, gluten-free)

  1. Jami says:

    One of my all time favorites from you!! Absolutely love this!! And I see you added a Pin button! :) Yay!!

  2. kate says:

    This looks like a fun recipe. As I checked out the sun warrior protein powder, I was skeptical, however. What is pea protein, cranberry protein??? And how are they extracted. Definitely not what you would call a whole food. Beware of these expensive superfoods, I say. Thanks for the recipe, and I will try it WITHOUT the protein powder…..:-)

  3. Jasmine says:

    Looks like a great alternative to those Kashi Go Lean cereals!

  4. Carley says:

    Absolutely delicious! Thank you so much for posting!

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