Start your day off right with this homemade vegan cereal. It’s super easy to make, nicely spiced with cinnamon and loaded with healthy nuts and seeds. You can serve it with yogurt or vegetable milk and fresh fruit for a delicious and healthy breakfast!
Why this recipe works
I love cereal and granola. Unfortunately, it’s often loaded with sugar or contains tons of raisins, which I’m not too fond of. So I love making my own vegan cereal that can be stored for months.
The recipe couldn’t be much easier! It only takes 8-10 minutes in the oven and less than 15 minutes total. Easy, easy!
It’s much healthier than store-bought cereal and contains lots of healthy seeds and nuts. Instead of processed sugar, I used a combination of maple syrup and coconut sugar.
Sunflower seeds, pumpkin seeds, chia seeds, and almonds provide this recipe with healthy fats, protein, and iron. Oats fill you up and help maintain blood sugar levels.
The granola is nicely spiced with cinnamon and vanilla extract. I also like to add shredded coconut. Don’t worry if you don’t like some of the ingredients. It’s very easy to change the flavor and add things you like to the mix.
You don’t need fancy or hard-to-find ingredients for this recipe. In most cases, you should be able to find all the ingredients in a well-stocked grocery store.
I love to serve this recipe with homemade oat milk or vegan yogurt.
What is included in this recipe?
- oats – use rolled oats.
- cinnamon – I use organic Cylon cinnamon.
- Vanilla extract – Use natural vanilla extract without any kind of sweetener.
- Almonds – flakes or splits.
- Coconut sugar – You could replace it with brown sugar, but I like coconut sugar better because it’s healthier.
- flax seeds – whole or shredded. Ground flaxseeds are easier to digest.
How to make this recipe
1. Step: Preheat oven to 300°F. In a large bowl, combine the oats, cinnamon, vanilla extract, and maple syrup.
2. Step: Stir until well integrated. The mixture will be quite sticky.
3. Step: Line a baking sheet with parchment paper and top with the rolled oat maple syrup mixture. Spread evenly. Bake for 8-10 minutes at 300°F. Check regularly to avoid burns. Oats burn pretty quickly and every oven is a little different. They should be lightly browned on top.
4. Step: Place the baked oats in a large bowl.
5. Step: Add the chia seeds, coconut sugar, sunflower seeds, pumpkin seeds, almonds and shredded coconut.
6. Step: Stir until well integrated. Serve with fresh fruit, vegetable yogurt or milk.
Recipe notes:
- If you can’t find flaked or slivered almonds, you can use whole almonds. Just cut them roughly with a large knife.
- I always make sure the shredded coconut is unsweetened. Some brands are sweetened while others are not. So check the labels.
- You can easily adjust the amount of sweetener to your personal taste. If you want the granola to be sweeter, add a little more coconut sugar. Or leave it all together if the maple syrup is enough for your taste.
- Oats are naturally gluten-free. However, most are produced in facilities that contain gluten. So if you want to make this recipe 100% gluten-free, use certified gluten-free oats.
Optional add-ons:
It is very easy to change the flavor of this recipe!
Here are some ideas of things you can add:
- dried cranberries or cherries
- chopped dried apricots
- cocoa beans or dark chocolate chips
- new
- pecans
- cashews
- Macadamia nuts
Frequently Asked Questions:
How should I store the cereal?
It is best to store it in an airtight container in a cool, dry place.
How long will it last?
Stored as above, it will last four to six months. You can also store it in the freezer in a freezer bag if you like.
Other vegan breakfast recipes you might like:
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I hope you love this vegan cereal as much as we do here.
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Vegan cereals
Start your day off right with this homemade vegan cereal. It’s super easy to make, nicely spiced with cinnamon and loaded with healthy nuts and seeds. You can serve it with yogurt or vegetable milk and fresh fruit for a delicious and healthy breakfast!
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Rations: 8 rations
Instructions
-
Preheat oven to 300°F. In a large bowl, combine the oats, cinnamon, vanilla extract, and maple syrup.
-
Stir until well combined. The mixture will be quite sticky.
-
Line a baking sheet with parchment paper and top with the rolled oat maple syrup mixture. Spread evenly. Bake for 8-10 minutes at 300°F. Check regularly to avoid burns. Oats burn pretty quickly and every oven is a little different. They should be lightly browned on top.
-
In a large bowl, combine the baked oats with the chia seeds, coconut sugar, sunflower seeds, pumpkin seeds, almonds and shredded coconut.
-
Stir until well combined. Serve with fresh fruit, vegetable yogurt or milk.
notes
- If you can’t find flaked or split almonds, you can also use whole almonds. Just cut them roughly with a large knife.
- I always make sure the shredded coconut is unsweetened. Some brands are sweetened while others are not. So check the labels.
- You can easily adjust the amount of sweetener to your personal taste. If you want it sweeter, just add a little more coconut sugar. Or leave it all together if the maple syrup is enough for your taste.
- Oats are naturally gluten-free. However, most are produced in facilities that contain gluten. So if you want to make this recipe 100% gluten-free, use certified gluten-free oats.