It’s easy to make your own Homemade Multigrain Cereal! Your choice of grains and oats, dried fruit and nuts.
We’re sharing this Homemade Multigrain Cereal made with SPLENDA® Sweeteners as part of a sponsored post for SocialStars
We are a family of cereal lovers! But when I read the cereal package labels, I don’t love seeing all of the sugars in some of the store-bought brands we buy.
The solution? Our delicious Homemade Multigrain Cereal! Making your own homemade multigrain cereal is super easy – and you can really customize the ingredients based on what your family prefers.
Our homemade multigrain cereal is a mix of rolled oats, ground flax, sesame seeds, walnuts, almonds, pine nuts, and sunflower seeds, plus coconut, dried cranberries and currants, as well as cinnamon, nutmeg, honey and vanilla extract. And – we used SPLENDA® Brown Sugar Blend for less added sugar.
The process to make this cereal is actually quite similar to making granola. In a bowl, stir together the grains, nuts and spices you want to use in your cereal.
Once mixed, pour a warmed melted mixture of SPLENDA® Brown Sugar Blend, honey, canola oil and vanilla over the dry mixture.
Stir again to coat the dry ingredients and bake on a sheet pan until lightly golden brown.
Once it comes out of the oven, pour into a bowl and stir in your dried fruits (and more nuts if desired). Then spread again on your sheet pan to cool completely.
Once your homemade multigrain cereal is cooled, store in an air-tight container. Enjoy as a cereal, sprinkled on top of yogurt or oatmeal, or as a delicious snack!
SPLENDA® Brown Sugar Blend is a great recipe swap when you’re looking for ways to add sweetness to a dish but with less added sugar. It offers the same sweetness as regular brown sugar, but without all the calories! All SPLENDA® Sweeteners are versatile, and they can be used in baking, cooking, and beverage mixing.
PrintHomemade Multigrain Cereal
It’s easy to make your own Homemade Multigrain Cereal! Your choice of grains and oats, dried fruit and nuts.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 1/4 cup SPLENDA® Brown Sugar Blend
- 1/4 cup honey
- 1 tablespoon canola oil
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups rolled oats
- 1/2 cup walnut pieces, roughly chopped (leave some big pieces), or any other nut such as pecans
- 1/2 cup slivered almonds
- 1 cup shredded coconut (sweetened or unsweetened – your choice)
- 1 cup unsalted sunflower seeds, or any other seed such as pumpkin
- 1/2 cup yellow ground flax (available in most markets and big box stores), or oat bran or wheat germ if ground flax cannot be found
- 1/2 cup sesame seeds
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 cup dried cranberries
- 1/2 cup dried currants
- 1/2 cup pine nuts
Instructions
- Preheat oven to 325 degrees.
- In a small sauce pan, heat SPLENDA® Brown Sugar Blend, honey, oil and vanilla until melted together and dissolved. Remove from heat and set aside.
- In a large bowl, place oats, walnuts, almonds, coconut, sunflower seeds, flax, sesame seeds, salt, cinnamon and nutmeg. Stir to combine and add Splenda mixture. With a wooden spoon stir and mix until thoroughly combined.
- Place on two parchment lined sheet trays and bake for 20 minutes. Remove from oven, stir and place back in oven for 10-20 more minutes or until golden brown.
- Pour hot mixture into a large bowl; add cranberries, currants and pine nuts. Mix to combine then pour back onto sheet pans to cool.
- Once cool, store in sealed container.
We’ve been making this for exactly 37 years. Our recipe is from a 1978 cookbook, Make-A-Mix Cookery by Karine Eliason, Nevada Harward & Madeline Westover. Some scrumpy recipes in this cookbook! We add dates and fresh figs when we can find them; otherwise, we use the packaged ones and diced them a little. The basic granola can also be used for making delicious brownies, called Gruffins, also from the same book (I add mini chocolate chips, of course!) Let me know if you want the complete recipe for Gruffins. I’m sure you can make some great changes to it, although it’s delicious as is. I give jars of this granola as gifts and everyone raves about it.
Thanks so much for your message Fran! Adding dates and fresh figs sounds like a great idea! And – we would LOVE your Gruffins recipes – what a great idea adding granola to brownies! Thanks again for taking the time to write to us!
These are muffins, rather than brownies. I have made them in a flat pan, and cut them like brownies, however. Somehow, muffins always look more appetizing to me tho. Please let me know how much Splenda you would recommend in lieu of the brown sugar. I’m diabetic now, so am trying to eliminate as much sugar as possible.
GRUFFINS (made from the basic Granola mix):
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 tsp salt
4 tsp baking powder
1 cup Granola Mix
1/2 cup brown sugar, packed (substitute Splenda – but no idea how much)
2 eggs, beaten
1 cup milk
1/3 cup vegetable oil
mini chocolate chips (estimate to taste)
Preheat oven to 425. Generously butter muffin pans. In large bowl, combine both flours, salt, baking powder. Add Granola mix, sugar and chocolate chips; stir well. In small bowl, combine egg, milk, oil. Add all at once to dry ingredients and stir just until moistened; batter will be lumpy. Fill muffin pans 2/3 full. Bake 15 to 20 minutes until golden brown. Makes 12 large muffins.
Thank you so much for sharing the recipe Fran! We can’t wait to try it! For the Splenda Brown Sugar Blend we used in the cereal/granola – the substitution is cup for cup – it is part brown sugar and part Splenda. Thanks again for sharing your recipe!
We are a family of cereal lovers too! In fact, cereal can make a great snack or even a dessert we find. But I love how this is chock-full of good for you ingredients too =) And one box of store bought cereal is so expensive, isn’t it?! It has you gasping for breath at the grocery store.