Crunchy Granola (Homemade Cereal)
A simple oat, nut, and seed granola sweetened with maple syrup — the grown-up cereal upgrade that still feels like a treat.
- Prep Time
- 10 min
- Cook Time
- 27 min
- Total Time
- 37 min
- Servings
- 6 servings
As a kid, breakfast meant an enormous bowl of cereal drowning in milk — Cap'n Crunch, Cinnamon Toast Crunch, Frosted Flakes, all of it. Delicious, and also loaded with sugar that eventually started wrecking my gut.
I still love cereal too much to give it up entirely, so these days I make my own. It's customizable, freezer-friendly, and my husband is kind enough to nod along every time I declare it the best cereal in the world. I usually eat a cup of it with almond-cashew milk and call it a very good morning.
Ingredients
- 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
Instructions
- 1Preheat oven to 350 degrees. Spray a large baking sheet with cooking spray and set aside.
- 2Combine the oats, walnuts, pumpkin seeds, salt, and cinnamon in a large mixing bowl and stir together.
- 3Pour in the coconut oil, maple syrup, and vanilla, and stir well so everything is evenly coated.
- 4Spread the granola onto the baking sheet in an even layer.
- 5Bake until lightly golden, about 25-27 minutes.
- 6Let the granola cool completely, then break into pieces if desired.
Tips
- Fully customizable — swap the nuts or seeds for more oats if you need a nut-free version.
Storage & Reheating
Store in an airtight container at room temperature for up to 2 weeks, or in sealed freezer bags for up to 3 months.
