Hi everyone. We made it through the first work day of the week; it’s all downhill from here! Not only that, but spring seems to have sprung in Wisconsin. Who cares that it’s only supposed to be a high of 37 degrees on Friday. It was 65 today! I can’t resist showing you the buds that I found popping up in our garden this afternoon, these little guys get me so excited!
Today’s recipe was a life saver for me. As many of you may know, I LOVE cereal. I love that it’s super easy, comes in a million different varieties, I love the crunchy texture, the cold milk … I could go on and on. What I don’t love is that I learned that it pretty much has no nutritional value and is basically sugar and carb-loaded empty calories. I also hate that I have to eat tons of it to keep me full for more than a couple hours, plus it’s so expensive.
Because of these things I have switched to steel-cut oats for my daily go-to breakfast. I can eat way less and feel full for twice as long. (Side note: my Mom makes the BEST overnight slow cooker oatmeal. I’ll post the recipe one of these days). But that doesn’t mean I don’t still crave a cold and crunchy bowl of cereal from time to time, so that’s where this recipe comes in.
Maple & Almond Granola-Cereal
- 6 cups old fashioned oats (don’t use quick-cook oats)
- 3/4 cup almonds, roughly chopped
- 3/4 cup pecans, roughly chopped
- 1/3 cup wheat germ or flax seed (optional)
- 1 teaspoon cinnamon (I use closer to 2, but I’m a huge cinnamon fan)
- 1/3 cup coconut oil
- 2-3 tablespoons raw honey (I use 2, but if you like it sweeter use 3)
- 6-7 tablespoons pure maple syrup (I use 6, but if you like it sweeter use 7)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- In a very large bowl, combine the oats, nuts, wheat germ and cinnamon. Set aside.
- In a small sauce pan, melt the coconut oil in the honey and maple syrup over low heat. Once melted remove from heat and add the vanilla and almond extract. Pour the honey and syrup mixture into the oat mixture and stir very well until everything is evenly coated.
- Preheat your oven to 300 degrees. Line two jelly roll pans with tin foil and divide the mixture evenly onto the two pans. Cook for about 25 minutes or until light golden brown, stirring after 15 minutes and again after every 5 minutes. Let cool and store in an airtight container.
This recipe makes a ton of granola/cereal and lasts for quite a while in an airtight container.