Cereal - the classic stoner snack. It's also an easy thing to make at home. Why am I giving you this recipe? Because I believe in eating foods that not only taste great but are also nutritious, sustainable, and budget-friendly. It's such a bummer to see cereal companies overcharging for a mediocre junk-filled product when it's incredibly simple to make at home. So here's recipe for homemade puffed kamut cereal, a delightful dupe to Honey Smacks or Golden Crisp. You can easily customize it to suit your taste.

5 cups Puffed Kamut (Or Khorasan Wheat)*

1/2 cup sliced almonds or other nut (optional)

2 Tbsp. olive or coconut oil

3 Tbsp. maple syrup

1 Tbsp. honey A little salt

Optional spices: vanilla, cinnamon & nutmeg, chai spice

1. Bake 300F for 15 minutes, stirring every 5 minutes. 

2. Careful to watch at the end so it doesn't burn.

3. Cool and enjoy with milk, sliced fruit and a nice hybrid.

*You can buy a bag of Puffed Kamut, or make your own. It only takes a few extra minutes, but you'll end up with more cereal - which is what we are after here, really.

• Soak in salted water: Simmer the grains in salted water for a short time to soften the starch and season the grains.

• Heat the pan: Heat a heavy skillet over high heat until a drop of water sizzles and quickly evaporates.

• Add the grains: Pour about 2 tablespoons of the groats into the skillet and stir continuously until they puff or pop, 30 seconds to 1 minute.

• Shake the pan: Shake the pan so they don't burn, and toast away.

• Remove from heat: Take the pan off the heat and transfer the puffed groats to a bowl.

Making this recipe is an instant upgrade to your breakfast, and what makes you really appreciate it is having a little toke to go along with it, and coffee, of course. Here are a few of our latest Bubblers. They are small, but mighty. Perfect for having around

Kamut is also known as Khorasan wheat. It is an ancient grain with a rich, nutty flavor and twice the size of modern-day wheat grains. Kamut is a nutritional powerhouse, containing 20-40% more protein than traditional wheat. It is also rich in essential minerals like zinc, magnesium, and selenium, high in fiber, low in fat, and packed with antioxidants. It can be used whole in salads and soups, ground into flour for baking, or puffed for cereals. Its versatility makes it a great addition to many recipes, adding a unique nutty flavor and texture.

Cool, right?