Recipe: Granola Bars / Cereal (the perfect substitute for all those boxed cereals)

Granola Cereal Recipe from 100 Days of Real FoodThis recipe is super yummy and so flexible! Below is our favorite cereal version, but there are many ways to tweak the recipe depending on your preferences. For the nuts you can put either all almonds or all cashews (or split them as listed below or even try a totally different type of nut). Also, the same thing works for the seeds – you can either put in all pumpkin seeds or all sesame seeds or put in half and half. You could easily play around with the amounts of sesame seeds and flaxseeds as well. If you can’t find unsweetened shredded coconut you can leave it out completely.

If you want granola cereal make it with rolled oats. If you want granola bars then substitute steel cut oats for the rolled oats, and I also like to add dried fruit bits before baking the bars. For the cereal, once it has baked and cooled completely, you want to put it in a gallon zip lock to break it up into small cereal pieces. If you are making granola bars just break off big chunks instead of using a bag. Don’t expect perfectly uniform rectangles for your granola bars – these are homemade after all!

4.8 from 102 reviews
Granola Bars / Cereal (the perfect substitute for all those boxed cereals)
Serves: makes 3 lbs
Recipe adapted from Anson Mills
  • 3½ cups rolled oats (if you want bars use steel cut oats so it will stick together better)
  • 1 cup raw sliced almonds
  • 1 cup raw cashew pieces (or walnuts or pecans)
  • 1 cup unsweetened shredded coconut (I could only find unsweetened at Earth Fare, which is similar to Whole Foods)
  • ½ cup raw sunflower seeds
  • ½ cup raw pumpkin seeds
  • 2 teaspoons ground cinnamon
  • 1½ teaspoons ground ginger
  • ½ teaspoon grated or ground nutmeg
  • 6 tablespoons unsalted butter
  • ½ cup honey
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • Also need – parchment paper
  1. Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.
  2. Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.
  3. Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla and salt.
  4. Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
  5. Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.
  6. The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in air tight container at room temperature for up to 2 weeks.
We recommend organic ingredients when feasible.

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  • Comments

    1. Shelly |

      Do you know how many calories are in a serving of this granola?

      Thank you.

    2. Lesa |

      Hi there! I’ve made this recipe four times now and the first two times it came out perfect and the last two it won’t stick together. I’ve not done anything different each time and have always followed the recipe. Any ideas? TIA

      • Amy Taylor (comment moderator) |

        Hi Lesa. Did you change your honey? I find that some honeys are stickier than others but this recipe does tend to be more “cereal like” vs. clusters of granola.

    3. Janice |

      I have been working on removing carbohydrates from our diet because our sugar is high and causes a pre diabetes diagnosis. So we do not eat grains, including oatmeal. Also we eat mashed cauliflower instead of mashed potatoes and we eat no bread, rice or other grains. We get most of our carbs from fruits and veggies. I love your granola recipe but I went to the health food store and bought a large bag of shelled brazil nuts. I ran them through my food processor using the the slicer blade and substituted them for the oats in this recipe. It was delicious and you might want to give that a try.

    4. Noel |

      FYI: just found unsweetened organic coconut at Walmart for $1.98 for 7oz.

    5. Lindsey |

      Can coconut oil or ghee be subbed for butter? Would I use the same amount? Or is there some other dairy free option?

      • Amy Taylor (comment moderator) |

        Hi there. Coconut oil or ghee should work using the same amounts.

    6. Melissa |

      I cannot stand coconut..any suggestions for a replacement? ?

      • Amy Taylor (comment moderator) |

        Hi Melissa. You could probably just omit it and up your oats. :)

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