The BEST Ever Homemade Breakfast Cereal Recipe
crispy sweet homemade cereal made with nutty pecans and rolled oats slightly sweetened with maple syrup.
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.