This homemade cereal recipe is made using rolled oats, crunchy pecans, and sweet maple syrup. It’s perfect in a big bowl of milk or on top of your favorite yogurt. Your whole family is going to love this recipe, and they’ll never know it’s better for them than the stuff found on store shelves.
Homemade Cereal
We are cereal eaters in our house. It’s perfect for a quick breakfast when we’re all running behind or an after-school snack. Sometimes we even eat cereal for dinner. We like having breakfast food like cheese grits all day long.
My family loves cereal so much, it’s the one thing I couldn’t get rid of completely. The problem with grocery store cereal is that it’s usually super processed…like dyes, chemicals, tons of sugar, the whole nine yards.
Several years ago I switched to organic cereal thinking it had to be a better choice. However, even organic varieties have inflammatory oils and tons of sugar. It’s not something I’ve ever felt good about feeding my family regularly.
Since breakfast is the most important meal of the day, I set out to make a healthier version of the treat we enjoy so much. My homemade version is real food made with a few simple ingredients for a healthy homemade cereal.
Why Make a Homemade Cereal Recipe Instead of Conventional Cereals?
Store-bought cereals are ultra-processed and contain a lot of harmful ingredients that prolong their shelf life. Ingredients like BHA and BHT have been known to be cancer-causing, endocrine-disrupting, and can harm the reproductive system.
Some of the more popular brands of cereal contain these harmful chemicals. It doesn’t take just a little bit of research to leave you wondering why we still use these ingredients in our food.
Processed foods that are high in sugar have also been linked to an increased risk of chronic diseases like Type 2 diabetes, heart disease, and obesity.
Conventional cereals also contain food dyes like the dreaded Red 40. This dye in particular has been linked to behavioral disorders as well as allergic reactions.
Popular Cereal Box Brands That Contain BHA and BHT
- Apple Jacks
- Cap’n Crunch
- Cinnamon Toast Crunch
- Fruit Loops
- Honey Bunches of Oats
- Frosted Mini Wheats
- Special K
- Krave Cereal
- Life
- Cocoa Pebbles
- Oreo O’s
- Shredded Wheat
Chances are your favorite brand is on the list.
Organic Cereals
Choosing an organic alternative certainly decreases exposure to harmful chemicals. Cereals that are labeled as organic are often healthier options and have to follow strict guidelines.
While organic cereals are less harmful than their counterparts, they’re still ultra-processed. They also have a lot of refined sugar and inflammatory oils which can still spike your blood sugar levels.
Even if you’re buying an organic cereal brand, you should still limit the amount of these cereals you eat.
Homemade Cereal Recipe
Making your own homemade breakfast cereal is a great way to enjoy a healthy breakfast without worrying about all the harmful chemicals. Our family’s favorite cereal is Honey Bunches of Oats, so I wanted to make something similar to the store-bought version but with fewer of the bad things. It’s basically a homemade granola recipe made with natural sweeteners instead of processed sugar.
Equipment
- Large mixing bowl
- Measuring cups
- Spatula
- Sheet pan
- Parchment paper
- Storage container
Ingredients
- 1 cup pecans (chopped)
- 4 cups rolled oats. You don’t want to use quick oats or you won’t get the same texture.
- ½ cup unsweetened coconut flakes
- 1 tsp cinnamon
- 1 tsp salt
- ½ cup coconut oil (melted). You could also use olive oil, but it will give the feral a different flavor.
- ½ cup pure maple syrup
- ¼ cup honey
- 1 tsp pure vanilla extract
Directions
- Start by preheating the oven to 350° F. Prepare a sheet pan with parchment paper. I like to ball the sheets of parchment paper up to make it lay better on the sheet pan.
- Next, roughly chop the pecans. The size you chop the pecans will depend on your personal preference. I like larger bits of them in my cereal so I do a coarse chop. After, chopping them, add them to the large bowl. There’s no need to toast them first, they’ll get toasted when they’re cooking.
- Measure out the oats, and coconut flakes and add them to the mixing bowl with the pecans. Again, you don’t need to pre-toast them. They’ll get toasted while they’re baking.
- Add the cinnamon, and salt to the oat mixture and stir everything together really well. I love a salty sweet flavor in my cereal. However, if you don’t prefer that flavor decrease the salt to ½ tsp.
- Melt the coconut oil and add it to the dry ingredients in the bowl. Make sure that everything is really well coated with the oil. It’s going to give you that crispy texture. Sometimes the oil will solidify and “clump” in the oats, so be thorough.
- Stir in the maple syrup, honey, and pure vanilla extract.
- After everything is combined well, transfer the cereal to the baking sheet. Use a spatula to press it down into an even layer.
- Place the pan in the preheated oven and bake for 20-25 minutes depending on your specific oven. Mine takes closer to 25 minutes.
- Halfway through baking give the cereal a good stir.
- Once the cereal has browned, remove it from the oven and let it cool completely. This will take around 30 minutes. The cereal will get crispy as it cools. You can leave it as is if you want larger pieces or give it a good stir if you want small pieces.
- After the cereal has completely cooled, store it in an airtight container. It will keep on the shelf for around 3 weeks. You can also freeze your cereal. I suggest leaving it on the baking sheet for flash freeze, then storing it in freezer bags. It will keep in the freezer for around 3 months.
Homemade Cereal Serving Ideas
-My favorite way to eat this is with milk and a banana. Pour milk over the cereal and add a thinly sliced banana to the cereal bowl. It’s so good!
-Dried strawberries are a delicious alternative too. Add a few to your cereal and milk and let them soften before eating it.
-Fresh fruit is also great in this cereal. I love picking fresh blueberries to add to my bowl.
-If you don’t like milk over your cereal, add it on top of your favorite smoothie or yogurt bowl. It adds a great crunch and texture.
-Replace the pecans in the recipe with sliced almonds for a different type of nutty flavor.
-Add cocoa powder to the mix before baking or sprinkle in chocolate chips after it cools.
-Add dried apple pieces and a sprinkle of cinnamon for a classic flavor combo.
-Omit the honey and add 1/4 cup of dark brown sugar for a sweeter twist.
-Substitute seeds in place of the pecans for a nut free option.
Homemade Cereal FAQs
Why should I make my own cereal?
Making your own cereal at home is fun and you can choose the ingredients. It can also be healthier because you know exactly what’s in it.
Is homemade cereal healthier than store-bought cereal?
Yes, it can be! Store-bought cereals often have lots of added sugars and preservatives. When you make it at home, you can control the amount of sugar and use natural ingredients.
Are there harmful ingredients in conventional cereal?
Some store-bought cereals have ingredients that aren’t very healthy. These can include high amounts of sugar, artificial colors, and preservatives. Some cereals might also have trans fats or high fructose corn syrup, which are not good for your body.
Can I make gluten-free homemade cereal?
Absolutely! You can use gluten-free oats and ensure all other ingredients are gluten-free. There are lots of options for gluten-free nuts and seeds.
How do I store homemade cereal?
Keep your homemade cereal in an airtight container. It should stay fresh for a couple of weeks. If you want it to last longer, you can store it in the fridge or freezer.
What can I eat with homemade cereal?
You can eat it with milk or yogurt. You can also use it as a topping for smoothies or even eat it as a snack!
Can I add chocolate to my homemade cereal?
Sure! You can add cocoa powder to the mix before baking or add chocolate chips after it has cooled. Just remember, adding too much chocolate can make it less healthy.
Final Thoughts On Homemade Cereal Recipe
Making your own healthy cereal recipe is not just fun, it’s also super rewarding. You get to pick all the ingredients, so you know exactly what’s in your breakfast. There are so many ways to customize it to make it just the way you like. Plus, it’s usually a healthier bowl of cereal than the stuff you buy at the store.
If you enjoyed this homemade cereal recipe, please share it!
More From The Farm
Sweet potato biscuits are a great way to use up extra sweet potatoes. Top them with melty honey-butter, and have them for your next holiday breakfast. Sweet potato biscuits are also a perfect brunch recipe your whole family will love.
The BEST Ever Homemade Breakfast Cereal Recipe
Equipment
- Large mixing bowl
- Measuring cups
- Spatula
- Sheet pan
- Parchment Paper
- Storage container
Ingredients
- 1 cup Chopped pecans
- 4 cups Rolled oats
- 1/2 cup Unsweetened coconut flakes
- 1 tsp Cinnamon
- 1 tsp Salt
- 1/2 cup Coconut oil melted
- 1/2 cup Pure maple syrup
- 1/4 cup Honey
- 1 tsp Pure vanilla extract
Instructions
- Start by preheating the oven to 350° F. Prepare a sheet pan with parchment paper. I like to ball the sheets of parchment paper up to make it lay better on the sheet pan.
- Next, roughly chop the pecans. The size you chop the pecans will depend on your personal preference. I like larger bits of them in my cereal so I do a coarse chop. After, chopping them, add them to the large bowl. There’s no need to toast them first, they’ll get toasted when they’re cooking.
- Measure out the oats, and coconut flakes and add them to the mixing bowl with the pecans. Again, you don’t need to pre-toast them. They’ll get toasted while they’re baking.
- Add the cinnamon, and salt to the oat mixture and stir everything together really well. I love a salty sweet flavor in my cereal. However, if you don’t prefer that decrease the salt to ½ tsp.
- Melt the coconut oil and add it to the dry ingredients in the bowl. Make sure that everything is really well coated with the oil. It’s going to give you that crispy texture. Sometimes the oil will solidify and “clump” in the oats, so be thorough.
- Stir in the maple syrup, honey, and pure vanilla extract.
- After everything is combined well, transfer the cereal to the baking sheet. Use a spatula to press it down into an even layer.
- Place the pan in the preheated oven and bake for 20-25 minutes depending on your specific oven. Mine takes closer to 25 minutes.
- Halfway through baking give the cereal a good stir.
- Once the cereal has browned, remove it from the oven and let it cool completely. This will take around 30 minutes. The cereal will get crispy as it cools. You can leave it as is if you want larger pieces or give it a good stir if you want small pieces.
- After the cereal has completely cooled, store it in an airtight container. It will keep on the shelf for around 3 weeks. You can also freeze your cereal. I suggest leaving it on the baking sheet for flash freeze, then storing it in freezer bags. It will keep in the freezer for around 3 months.
I absolutely can’t wait until this cools and I get to add it to my greek yogurt. My best friends at work are going to absolutely go crazy over this. I even added some flax and chia seeds for an extra umph!!!! You’re amazing with all you do and have going on! Your school is so lucky to have you as a teacher and mentor to the future of healthcare:)
Thank you my sweet friend!
It’s not done cooking yet but it’s so good! I had slivered almonds instead of pecans, brown sugar instead of honey. And since it was laying around-I added some puffed millet for more texture and volume. I had to hurry and put it in the oven so I would stop eating it. I’m looking forward to having another fast breakfast and snack option. We don’t do much cereal just for the cost of it and how it’s not usually a filling meal. Thank you!
Love that you are able to modify it using what you have!
This recipe is wonderful ….my grandchildren love it and we do too!
I’m so glad you enjoyed it!