A box of cereal is just. so. easy. Mornings can be rushed and it’s often not the time to be spending a lot of brain power on what to feed your kids. We gave up box cereal years ago, (not to say that it hasn’t crept it’s way into my home a time or two since then) and for the most part it wasn’t a difficult adjustment.
I am super blessed to stay home with my kids. And double blessed to educate them at home as well. So, our mornings go pretty much however we determine they will.
Part of that is making breakfast. Like, actually getting out a pan and cooking eggs or a pot and whipping up steel-cut oats. But… cooking 3 meals a day, everyday, my entire adult life can feel like a chore sometimes, (I know, poor me!) so I decided we had to have a boxed cereal replacement.
At first I just started buying organic boxes of cereal.
Right, because organic cane sugar is much better for your blood sugar than conventional. Wrong. I still wasn’t happy with how much sugar was in them. So then I went to organic granola. Again, not satisfied.
Eventually, like the progression of most things I come into, I decided I could do it better myself. I was happy using oats because I didn’t have to be concerned with gluten (although truly GF oats MUST specify on the label.) I figured I could put whatever nuts I wanted into it for a healthy fat content, and the rest was whatever we wanted it to be (hello cinnamon and ginger).
After experimenting with different cooking options, I landed on baking it. This produced the crunchy texture we all enjoy. I LOVE this granola. Every one of my children gobble it up. The oats and nuts make it filling so it sticks with them for a while. I make enough for a week or a month at a time, so it’s right there for me to pour in a bowl with or without milk. No muss mo fuss.
So much can be done with this. You should definitely experiment with your favorite nuts, seeds, extracts, and spices to come up with your own unique family cereal!
Yummy Breakfast Granola
Breakfast Cereal Replacement.
- 4 C Rolled Oats
- 1 C Sunflower Seeds
- 1/2 C Slivered Almonds
- 1/2 C Chopped Walnuts
- 1 tsp Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 C Coconut Oil
- 1/4 C Safflower Oil
- 3/4 C Raw Honey
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
Preheat oven to 250 degrees Fahrenheit. Line 1 large or 2 small-medium baking sheets with parchment paper.
Combine dry ingredients in larger bowl. Set aside.
Combine wet ingredients in medium bowl. (Coconut oil may need to be warmed to make mixing easier.) Wisk until thoroughly incorporated.
Add wet ingredients to dry ingredients and mix well.
Pour granola onto baking sheet(s), spreading to a somewhat thin layer.
Bake for 20 minutes. Remove and flip/toss granola. Repeat this process in 20 minute intervals 2-4 times to get the desired consistency you want. I do 3, twenty minute intervals, stirring the granola at each interval. For a total of 60 minutes in the oven.
Allow to cool, then store in air tight container on the counter for up to one week, or in air tight container in the fridge for up to 2 weeks. (fridge storing provides a nice crunch)
My favorite way to eat this is on top of plain greek yogurt, topped with fresh berries!