Special K with red berries?  Probably one of the best cereals out there, if you ask me!  Store-bought cereals are a special treat.  Growing up, our family had a tradition that every time we went camping, we could pick out a sugar cereal.  Not camping?  No sugar cereals.  Now, as an adult, store-bought cereal just isn’t something that we ever buy.  Don’t get me wrong, it’s still delicious.  But when you don’t know what it tastes like, you don’t miss it or crave it.  I’m skeptical of anything that’s fortified.  I think we’ve wandered off the path of adequate nutrition when we start adding vitamins and minerals to processed foods to get the essential nutrients available in real, whole foods.

You can buy or make homemade granola or muesli which are both good breakfast cereals.  It’s nice to have some hot and cold cereal options that you can pull together quickly.  A simple granola with berries and milk will meet the need if you don’t have time for sous vide egg bites or any other healthy savory breakfast option.

Yield: 6 cups

Simple, Crunchy Granola for Cold Cereal

There are many great granola recipes out there. Depending on whether you're using your granola to top oatmeal or as cold cereal, you may want something different. This is a great cold cereal granola. It's simple and not too complicated with lots of ingredients.

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Ingredients

• 4 cups old-fashioned rolled oats
• 4 TBSP sesame seeds
• 2 TBSP flax seeds
• 1 TSP cinnamon
• 1 TSP sea salt
• 1/3 cup maple syrup
• 1/4 cup olive oil

Instructions

Preheat the oven to 325F.

In a large bowl, place 4 cups of rolled oats.

In a medium saucepan, add 1/4 rolled oats, and the sesame and flax seeds. Toast over medium heat, stirring or tossing frequently until the seeds start to pop and turn golden brown (about 10 minutes). Remove from heat and allow to cool slightly. Place the seeds and oats in a food processor or blender and reduce them to a coarsely ground texture.

Next, add the ground mixture to the bowl of oats. With it, add cinnamon and salt. Mix to combine. Add 1/4 cup of maple syrup (you add the remainder later). Mix well. Add a 1/4 cup of olive oil. Mix well until thoroughly combined.

Using a half sheet pan covered in parchment, spread the granola evening across the pan. Bake for 12 minutes, then toss and add remaining maple syrup. Bake for an additional 13 minutes (25 minutes in total), until granola is crisped to your desire and golden brown. Cool completely before placing in an airtight container.

Notes

Inspired by: Backpacking Chef