Grab your cereal.
Pour 1 1/2 cups into a sauce pan.
Grab your almond milk.
Pour 1 1/2 cups into the sauce pan.
Stir everything up.
Cover the pan but don't turn it on.
Wait 15 minutes for the nuggets to absorb the milk.
It should look like this and now we can get to cookin'.
Add the additional 1/2 cup of almond milk.
Get your agave nectar.
Add 4 Tablespoons and 1 Teaspoon to the pan.
Grab the vanilla extract.
Add 1/2 Teaspoon.
Get your Himalayan Pink Salt.
Add 1/4 Teaspoon.
Turn on the heat to high.
When the consistency looks like this...
Grab your raisins.
Add them to the pot and stir it up.
Turn the heat down to low.
At this point, crack your egg into a bowl.
Use some of the mixture in the pot to temper your egg. Add small amounts at a time while constantly stirring. If you're unsure what this means, Google or YouTube it.
I don't have pictures of adding the egg because I only have two hands. ;). Add the egg slowly to the pot while stirring constantly and let it cook for a few more minutes while occasionally stirring.
Turn off the heat and grab your coconut oil.
Add a tablespoon to the mix.
Stir it in.
Grab your serving container. I like Martini glasses.
Divvy up the mix into four equal portions.
Clean up your portions using a clean, wet, rubber spatula.
Grab your Cinnamon.
Put a nice dusting on top of each serving.
Here's the hardest part of the recipe. Pop these puppies into the fridge to chill and develop a nice crust on top. Wait at least 10-12 hours. So worth the wait though.