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Homemade Multigrain Cereal - A Family Feast

Homemade Multigrain Cereal

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 8 cups


  • ¼ cup SPLENDA® Brown Sugar Blend
  • ¼ cup honey
  • 1 tablespoon canola oil
  • 1 ½ teaspoons vanilla extract
  • 2 ½ cups rolled oats
  • ½ cup walnut pieces, roughly chopped (leave some big pieces), or any other nut such as pecans
  • ½ cup slivered almonds
  • 1 cup shredded coconut (sweetened or unsweetened – your choice)
  • 1 cup unsalted sunflower seeds, or any other seed such as pumpkin
  • ½ cup yellow ground flax (available in most markets and big box stores), or oat bran or wheat germ if ground flax cannot be found
  • ½ cup sesame seeds
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • ½ cup dried cranberries
  • ½ cup dried currants
  • ½ cup pine nuts


  1. Preheat oven to 325 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Pour hot mixture into a large bowl; add cranberries, currants and pine nuts. Mix to combine then pour back onto sheet pans to cool.
  6. Once cool, store in sealed container.