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

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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 86 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.

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1,016 comments to Recipe: Granola Bars / Cereal (the perfect substitute for all those boxed cereals)

  • Annie

    Before jotting this note I’ve scrolled back a ways to look for the answer but have come up empty. Can you please tell me how many servings and the serving size this 3lb recipe makes?

  • Michelle

    I am baking these right now and can’t wait to eat it…the ingredients just smell amazing! Question: has anyone tried dark chocolate chips in it? Not sure it would taste good with the nutmeg and ginger but maybe it those are omitted and the chocolate is added. Anyone try that? Thanks for this great “real” granola recipe.

    • Annie

      I think tossing in dark chocolate chips after it cools is a great idea…even with the spices. Chocolate loves warm spices and I think it would be a wonderful addition. Great thinking!

  • Kathy

    I just made this granola and it does smell amazing! However, I didn’t need to “break” it into pieces when it finished baking. It is still delicious but I was hoping for a chunkier pieces. I followed the directions exactly. Thanks

  • SAMCat12

    any ideas for substitutes for the 1 cup coconut – I just can’t stand the stuff or the flavor…

    • Leah

      I really don’t like coconut either, but I gave it a try with unsweetened coconut flakes (that’s all we had in bulk at my store) and it turned out great. The coconut flakes are not nearly as flavorful as the traditional sweetened, shredded coconut (I’ve never been able to find unsweetened shredded to know how it compares in taste to the flakes).

      Otherwise I’ve made this a number of different ways, just making sure that I keep the amount of solids (grains, nuts, etc) around 7 1/2 cups like it is in the original recipe so I don’t need to modify the amount of liquids. So you could substitute anything you like, just keep the same 7 1/2 cups total.

  • Kristi

    I make a homemade granola similar to this one, but it calls for melted coconut oil, which I would assume could replace the butter in this recipe. I realize that real butter is not truly bad, but I still like the idea of using the coconut oil.

  • Caitlin

    Hi, this looks tasty. Would the recipe work if I wanted to soak the oats first? Thank you!

  • Julie

    Why when I make half a recipe it stays is a bar shape and when i make a whole recipe it falls apart? I used steel cut oats in both and all the same ingredients. Help.

  • Michelle

    My doctor applauded my dedication to eating healthier and giving up the sugars and processed foods, but told me my lack of weigh loss might be due to NOT watching the number of calories I’m taking in each day. I plugged the ingredients I used to make this recipe (which we LOVE, by the way)into a calorie calculator and WOW! A half cup of this (16 servings) is over 300 calories before adding milk.
    Along with the 3.5 cups of rolled oats and the spices/honey/butter I used a half cup each of steel cut oats, pumpkin seeds and sliced almonds, and 2 TBSP of sesame seeds.
    I didn’t lose any, but Daughter and Hubby lost nearly 10 lbs each our first month.

  • Amy

    I didn’t read through all the comments so this might have been covered, but I’m asking anyway. Will this freeze well? My 6’5 husband is a vanilla addict and I think he’ll eat it all up before anyone else gets it! I’d like to freeze some for lunch boxes and such. Thanks!

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