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 98 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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1,136 comments to Recipe: Granola Bars / Cereal (the perfect substitute for all those boxed cereals)

  • Marcie

    If I made this with coconut oil, instead of butter do you think it would keep longer? Have you ever tried to freeze this? I love this recipe with the butter, but I’m wondering if I can make it in bulk and store it for months? Thank you!

  • […] I made some more granola, but added in the cashews and pumpkin seeds to the mix. I also made homemade sloppy […]

  • […] SNACK – Apple Pops with Peanut Butter & Granola and Blood Oranges These apple pops are so much fun, super easy to make and the kids love them. I find peanut butter, especially peanuts only peanut butter, makes me thursty, the apples in these pops are juice and crisp and are a perfect pairing with the peanut butter. I first found these apple pops on superhealthykids.com and the granola recipe is from 100DaysofRealFood.com […]

  • Allison

    Any estimate of how many calories and grams of fat and protein are in a 3/4 cup serving of the granola??

  • […] 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, […]

  • Karen

    Love this recipe and have been keeping a regular supply in the house since the first batch. We even traveled with it last week; tip: don’t break it up much as it will break up along the route … a lot. But it was great to have as a go-to snack vs. something store bought.

    Does this recipe need the oatmeal to bind? Would like to cut down on the oatmeal ratio or try something else in it’s place to reduce the carb count in this recipe. It’s been a great night time snack but am trying to reduce carb (cravings) in the evenings. I’ve been using steel cut oats and though it is fragile it has been binding well.

  • Kerry Huizenga

    Hi. I’m really interested in the 5 wk mealplan. However, my son is severely allergic to all nuts. Any thoughts on what I could add instead to make this granola? Thanks!

  • Courtney

    Can you use quick oats instead of rolled oats?

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