When I first started transitioning to a healthier lifestyle the first dietary change I made for my family was to ditch cereal. To replace that quick and easy breakfast I started making homemade granola. My general go-to granola recipe is this Honey Maple Granola. It is simple to make and easy to adapt for different flavors.
My Rules for Cereal
Cereal should be 100% whole grain. White flour is void of nutrients and should be avoided as much as possible.
Sweetener should be minimal and as unprocessed as possible. I prefer to stick with honey and real maple syrup. I also occasionally use coconut palm sugar and sucanat. When making granola adding in dehydrated fruit can help sweeten to keep the added sweetener low.
Fats in cereal should include coconut oil, olive oil, or butter. Avoid canola oil, margarine, shortening, and other similar fats.
Cereals should not include artificial ingredients. This includes anything you don’t recognize as a food item, and artificial colors or flavors.
- 2 Tbs. Olive oil
- 1 Tbs. Vanilla
- 3 Tbs. Maple syrup
- 3 Tbs. Honey
- 1 tsp. Cinnamon
- dash of salt
- 3 C. Oats
- 1 C. Chopped walnuts
- Mix all liquid ingredients in medium bowl.
- Stir in cinnamon, salt, oats, and walnuts.
- Using fork, stir vigorously until evenly coated.
- Pour onto cookie sheet and spread evenly.
- Place in oven and set to 300 degrees. (No need to preheat)
- Stir every 10 minutes. Cook for 22-25 minutes, until golden brown.
Honey Maple Granola Variations and Add-in Options
Here is a quick list of add-ins to vary the flavor:
- coconut flakes
- pumpkin seeds
- sunflower seeds
- dehydrated apples, strawberries, raspberries, blueberries, or bananas