Granola Cereal

I’ve been on a mega granola-eating kick lately. I think I’ve had granola cereal for breakfast at least 5 out of 7 days of each week for the last month straight. That’s a lot of granola!! It seems that I make a new batch about every two weeks or so. What I love about making my own granola cereal is that I can make a huge batch, but not feel rushed in any way to eat it quickly. That’s because immediately after I bake it, I freeze it. I don’t even let it sit on the counter anymore. This way there is never any concern about eating it all before it goes bad. That’s right…you can freeze granola! When you take it out of the freezer, there is no need to thaw it. It doesn’t stick together and you can eat it immediately. Promise! 🙂

granola cereal

The recipe I’ve been using these days comes straight from Lisa Leake’s cookbook: 100 Days of Real Food. However, the more I’ve made it, the more I’ve started to make adjustments to fit our own preferences. I thought I would share how I make my version, but make sure to check out Lisa’s original recipe, as well. The main differences are that I use a combination of steel cut oats and regular oats, I’ve added ground flax seed to boost the nutritional content, I’ve increased the amount of cinnamon because I wanted a little more flavor, and I eliminated one teaspoon of the vanilla…just because it saves money. 🙂 I’ve also been trying to include more Brazil nuts in mine because they’re a good source of selenium (something that is important to me since I have thyroid issues). This recipe is very customizable, so feel free to adjust the kinds of nuts and seeds you use each time. You can also use coconut oil in place of the butter, if you like. I’ve done that before, too, but I prefer butter.

Granola Cereal
 
Author:
Serves: 35 servings
Ingredients
  • 3 cups rolled oats
  • ½ cup steel cut oats
  • 1½ cups raw chopped nuts (almonds, pecans, walnuts, hazelnuts, Brazil nuts, cashews)
  • 1 cup raw seeds (pumpkin, sunflower)
  • 1 cup unsweetened coconut (flaked or shredded)
  • ½ cup ground flax seed
  • 1 T cinnamon
  • 1½ tsp ginger
  • dash or two of nutmeg
  • ½ tsp salt
  • 6 T organic butter
  • ½ cup honey (I use raw)
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 250 degrees.
  2. Combine all dry ingredients in large bowl.
  3. In small saucepan, heat butter and honey over low until the butter is melted.
  4. Add vanilla.
  5. Pour wet ingredients over dry ingredients and mix well (so granola is nicely coated).
  6. Spread evenly onto a baking sheet that has been lined with a silicone baking mat (or parchment paper).
  7. Bake for 1 hour and 15 minutes. (No need to stir.)
  8. Remove from oven, let cool, and then break apart.
  9. Store in the freezer, unless you plan to eat it all within a few days.
Notes
I've used a Pampered Chef chopper for the last 10 years to chop nuts (and onions, chocolate, etc). It's a bit pricey, but it's never gotten stuck and it still works great. This OXO chopper looks like a good option, too.
Nutrition Information
Serving size: ¼ cup

granola cereal into the oven

I almost always serve mine with almond milk. I’m not a big milk drinker and I generally feel better when I don’t consume too much dairy, so that’s why I typically choose almond milk. Sometimes I will make it myself, other times I will buy the Simple Truth brand from Kroger (though, there are a few ingredients that I’m not crazy about). And my favorite toppings? I always start with diced bananas. And then from there I will add whatever else I have around the house…usually a combination of things like pomegranate seeds, mini chocolate chips, blueberries, almond butter, diced granny smith apples, raisins, and more. (Just not all at one time!)

granola cereal
My favorite combo (top & right) of bananas, pomegranate, and mini chocolate chips. My other boy didn’t want pomegranates. Or chocolate chips…

 

granola cereal with almond butter
Granola with diced bananas and almond butter drizzled on top. I stirred it all up before eating. So good!

Here’s another idea for your granola cereal: stir it into yogurt! My kids love this idea and it’s often requested in our house. And if you really want to get your kids excited about eating plain Greek yogurt, mix in a tiny bit of pure maple syrup, a couple dashes of cinnamon, a large handful of granola, and top with a few mini chocolate chips! My daughter has taken this combination for her school lunch several times. (She mixes it together at school so it doesn’t get soggy.)

granola with yogurt school lunch

Anyway, I think you can tell how much we love granola in this house! Eat it for breakfast or eat it for lunch (or, heck, eat it for dinner if you really want to)! It’s delicious and it’s filled with good-for-you ingredients! And it’s easy to make a BIG batch and spread out eating it over several weeks! (If it lasts that long…)

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LeAnn Nome

Hi there! Here's a little info about me: I've been married to my husband for over 10 years and I'm a stay-at-home mom to our three young kids (a six year old daughter and four year old twin boys). As you might imagine, they keep me quite busy! In early 2013, we decided that we wanted to be a healthier family. To do this, we cut out all processed foods from our home and we now eat only REAL, whole foods. (When we're on vacation or at someone's house, we're not quite as strict.) We also try to exercise every day. Our goal is to raise healthy, happy kids...while maintaining our own health and happiness along the way! I hope you will follow along with us in our journey.

8 thoughts on “Granola Cereal

  1. Hello,it’s the ssecond time make granola with rolled oats and I end up with a bitter after taste(alomost lke it’s burnt but it isn’t).
    Any idea why?

    1. Hi Vanessa! I’m sorry the granola isn’t turning out for you. 🙁 Such a bummer. Is it possible that you’re cooking the granola for too long? When you take the pan out of the oven, the granola should still seem a little wet. It will dry as it’s cooling. If you bake it until it seems hard and crispy, like granola is, then you’re probably cooking it for too long. The only other thing I can think of is to switch up the other ingredients you’re using. Maybe a type of nut or seed you’re using gives a taste that you dislike, but don’t realize it. Sometimes if I use too many Brazil nuts or hemp seeds, the flavor is a little off for me, so I’m careful to not overdo it on the ‘unique’ additions. 🙂 I hope that helps!

  2. I was really careful at not cooking for too long the second time I made it. I left in the oven for less time then indicated becaause of the first experience.
    I woould really like to make your granola but I don’t want to waste ingredients for the third time.
    I have noticed it happens with rolled oatmeal.
    I wonder why…it tastes good before going into the oven.

    1. Yeah, that is odd. I’m not sure why you’re getting a burnt taste. And I totally understand not wanting to waste ingredients again!!! I wouldn’t want to either. Not sure I have any good suggestions for you, unfortunately. 🙁 I hope you’re able to figure it out…or at least find another recipe that works better for you! Good luck!

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