Cereal - Homemade & Budget Friendly

Prep Time
Cook Time
Ready In

"This cereal is so good, it's like eating pecan pie for breakfast. Plus it's cheaper and healthier than store-bought with less sugar, less salt and more fiber. You can add dried fruit or dark chocolate shavings too if you like. The only problem with this recipe is that every time I make it, hubby thinks we're having oatmeal cookies. So now I have the routine down pat - make a month's worth of cereal followed by a batch of oatmeal cookies. Adapted years ago from Quaker Oats."

Original recipe yields 10 servings


  • Serving Size: 1 (83 g)
  • Calories 327.1
  • Total Fat - 8.6 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 0 mg
  • Sodium - 110.1 mg
  • Total Carbohydrate - 52.6 g
  • Dietary Fiber - 7.2 g
  • Sugars - 10.1 g
  • Protein - 11.6 g
  • Calcium - 43.1 mg
  • Iron - 3.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.5 mg

Step 1

Heat oven to 350 degrees, preferably convection. Grease a 11 x 15 shiny rimmed baking sheet. I spray the bowls, the spatulas and the measuring cup too. Then nothing sticks.

Step 2

In a small bowl, mix together all ingredients except the oats, nuts and fruit. The lower amount of oil works, and that's what I use when I'm dieting. But the increased amount makes the cereal more crispy.

Step 3

Measure oats and nuts into a large bowl, pour mixture over and stir well.

Step 4

Spread evenly in the pan and bake for nine minutes. Stir and bake 7-8 more minutes. If making more than one batch, bake subsequent batches 1 minutes less.

Step 5

Cool completely, then mix in chocolate and dried fruit if desired.

Step 6

Cereal keeps best in zip-tied plastic bread bags (the kind you can buy at the store) in the original oats canisters. I have kept it in tupperware, but the cereal doesn't stay as crisp.

Tips & Variations

  • Large rimmed cookie sheet