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 80 reviews
Granola Bars / Cereal (the perfect substitute for all those boxed cereals)
Serves: makes 3 lbs
 
Recipe adapted from Anson Mills
Ingredients
  • 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
Instructions
  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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944 comments to Recipe: Granola Bars / Cereal (the perfect substitute for all those boxed cereals)

  • I made this yesterday to have for breakfast today. I almost couldn’t stop snacking on it yesterday. I didn’t use salt because the sunflower seeds and pumpkins seeds I had on hand were already salted. I used almonds and walnuts too, since it’s what I had but I left out the coconut because I don’t like. So my husband texted me a picture of it in a bowl of milk with raspberries on top. He had packed some to take to work and he loved it. He said it isn’t too sweet like the store bought kind we’ve tried in the past. I love it too. It made a wonderful breakfast.

  • Kayla

    I tried this today with some variations and it was wonderful!! I used 100% maple syrup instead of the honey and added some canned pumpkin to the mixture. I also used some dry fruit and added a few chocolate chips. What’s awesome about this recipe is you can make it your own depending on what you have on hand. Thanks for the great recipe, Lisa!!

  • Beth

    Is this in degrees Fahrenheit or Celsius? I’m from England so don’t know what the normal american degrees means! Thanks

  • Stephanie

    Beth, it’s Fahrenheit.

  • Wendy

    If you use Steel Cut oats which is what I have, do you cook them first and then add them to the mixture?

  • Amber

    I made this granola and it didn’t turn out very ‘crunchy’ or in any type of granola cluster that I would usually be used to. Any tips or advice?

  • Jennifer

    Making this now for the fourth or fifth time. It’s never the same because I just try to use what I have on had. This time I’ve added some peanut butter. Seventy five minutes from now we’ll see how it turns out.

  • Nicole

    Has anyone tried to substitute coconut oil for the butter?

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