This week’s Friday recipe focuses on cereal, something Jim and I love to eat! We both have been looking for ways to add oatmeal, nuts and more fruit into our diet – and what better way than homemade granola cereal!
If you’ve noticed lately, buying cereal can be a big hit to the pocket book. Not only are the boxes becoming smaller, but the prices are getting much bigger! And if you want to eat the so-called “healthy” cereals, you can pay double or triple the cost!
But there is an answer! In fact, over the past several months, we’ve taken a big bite out of our grocery bill by not buying cereal.
Instead, we found that with a little effort and about 20 minutes in the kitchen – we can make our own cereal for a fraction of the cost of store-bought. Not only are we saving money, but we know exactly what is in our food! And with just 7 natural ingredients of oats, almonds, flax seed, cinnamon, nutmeg, local honey and some incredible pure grade A local maple syrup – it’s incredible to eat!
The best part about today’s recipe is that you can customize it to your own liking or dietary needs. For those who don’t eat honey – substitute brown rice syrup. For those who want to add additional flavors – add in dried fruit. But however you decide to make your cereal “yours” – at least you will be confident in what you are eating for breakfast.
Homemade Granola Cereal
5 cups of rolled oats (old fashioned)
1/2 cup of slivered almonds (or whatever nut you prefer)
1/4 cup ground flax seed
1/2 cup of pure honey
1/2 cup of pure maple syrup
1 Tablespoon of cinnamon + 1/2 teaspoon to sprinkle on top
1/2 teaspoon nutmeg
1. Preheat oven to 300 degrees F.
2. Place oats, almonds, and flax seed in a large mixing bowl and combine.
3. While stirring, add in honey, syrup, 1 Tablespoon of the cinnamon, and nutmeg. Combine well.
4. Once the mixture is evenly combined, place on 2 large baking sheets lined with parchment paper.
5. Evenly distribute the mixture on each baking sheet and sprinkle with the remaining cinnamon.
6. Place in preheated oven and bake for 15 minutes, stirring half way through. Watch the mixture closely so it does not over bake.
7. Remove from oven, let cool. Store in an air tight container.
**We honestly don’t know what the shelf life of the cereal is, because it doesn’t last more than 2 weeks in our house!!! :)
Mary and Jim