Homemade 1-Bowl Cereal

Homemade 1-Bowl Cereal
Print Recipe
  • 4 cups rolled oats
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 3/4 teaspoon almond extract (sub 1 1/4 tsp vanilla)
  • 1/4 cup chia seeds
  • 1/4 cup hemp seeds
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup sunflower seeds
  • 1 tablespoon cinnamon
  • 1/4 teaspoon sea salt
  • 3 1/2 cups low sugar whole grain flake cereal (I like Nature's Path brand)
  • 3 1/2 cups low sugar puffed rice or corn cereal (I like Envirokids brand)
  • 1/3 cup dried wild blueberries (sub cranberries or cherries)
  • 1/2 cup chopped dried strawberries (sub apricots, dates or more of the above)
  1. Notes: *seeds can be substituted for equal amounts of each other, or sunflower or pumpkin seeds. **I look for 4 grams of sugar or less for every 3/4 cup, or 5 grams or less for every 1 cup
  2. Preheat oven to 300 degrees F and line two large baking sheets with parchment paper. In a LARGE mixing bowl, combine rolled oats, maple syrup, melted coconut oil, extract, chia seeds, hemp seeds, coconut flakes, sunflower seeds, cinnamon and sea salt. Use clean hands to toss everything together, coating evenly.
  3. Spread mixture across baking sheets in as even a layer as possible. I like to lightly dampen a spatula and pat down, which helps create an even layer without sticking. Bake oat mixture for 25-30 minutes, or until golden brown. Cool 20 minutes.
  4. While oats are cooling, wipe out that large mixing bowl (I don’t suggest washing unless you can get it 100% dry again. Otherwise, you’ll have soggy. To the mixing bowl, add your cereals and dried fruit. Once oat mixture has cooled, add to bowl and toss everything to combine.
  5. Allow cereal to cool completely, around 1 hour, before adding to air-tight containers. Cereal will keep up to two weeks tightly sealed at room temperature.
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