Crunchy Granola (Homemade Cereal)

Gluten-Free/Dairy-Free/Plant-Based

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As a kid, one of my favorite things to eat for breakfast was a ridiculously large bowl of cereal drowning in milk. My favorite brands were Cap’n Crunch (Peanut Butter Crunch), Cinnamon Toast Crunch, and Frosted Flakes. All delicious, all loaded with sugar and a bunch of other unhealthy ingredients that massively upset my gut.

Since I grew up completely in love with cereal, I was disappointed that I couldn’t eat it on a regular basis after learning how terrible most of them are for you, and decided to make some at home. Problem solved, and thankfully my husband loves me enough to endure my daily comment of, “Best cereal in the world right here!!” It’s customizable, so you can replace the nuts and/or seeds with more oats. I usually eat 1 cup with about 1 cup of Silk Almond/Cashew milk (high in protein) with a big fat smile on my face.

Crunchy Granola (Homemade Cereal)

4 cups old fashioned oats
1 cup raw pumpkin seeds
1/2 cup chopped walnuts
1 teaspoon cinnamon
3/4 teaspoon sea salt
1 teaspoon vanilla
1/2 cup maple syrup
1/2 cup coconut oil

Preheat oven to 350 degrees, spray a large baking sheet with cooking spray and set aside. Combine the oats, nuts, seeds, salt, and cinnamon in a large mixing bowl and stir together to blend. Pour in the oil, syrup, and vanilla, stir together well so that oats, nuts, and seeds are evenly coated. Spread granola onto baking sheet into an even layer. Place pan in oven and bake until lightly golden, about 25-27 minutes. Remove pan from oven, let granola cool completely. Break into pieces if desired, transfer to an airtight container and store at room temperature for up to 2 weeks or in sealed freezer bags for up to 3 months in the freezer.