Savoury popped grain snack

A healthy and wheat free alternative to nuts n’bolts!

Any mixture of popped grains will do the trick!

My preference is a mix of: spelt, rye, oats and short grain brown rice



5 cups popped grain
1 cup of roughly chopped raw almonds
1/4 cup raw sunflower
1/4 cup raw pumpkin seeds
1/2 cup raisins





Step 2:

In a measuring cup, add and mix together:

3 T avocado oil
1 tsp garlic powder
1 tsp onion powder
1 tsp Himalayan sea salt
2 T balsamic vinegar

Drizzle over grain mixture, stirring thoroughly.


How to pop grain:

Prepare a dry heated heavy skillet on med-high heat.

Add 1 T or so of whole grain at a time, only adding as much as will fit evenly into the skillet with every kernel touching the bottom.

Shake the skillet and or stir with a wooden spoon, constantly moving the kernels as they begin to pop.

Some kernels take longer or shorter than others, be careful not to let them burn. If they are not popping, increase the heat.


Dump the popped kernels into a large mixing bowl.

Follow step 2, by combining the savoury spiced oil blend with the popped grains, nuts, seeds and raisins.


Evenly place the entire batch on a large cookie sheet or two smaller ones, and bake at 200f for 1 hour, stirring 3-4 times until the nuts and seeds are golden.









When completely cooled, store in an airtight container.

Old jam jars work great!






Click to see the stove top method of salted popped grain recipe!


Click to see more recipes!

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