Milky, crunchy and sweet, you won’t stop eating this cereal granola until it’s over. Have it with Greek yogurt, berries and a glass of milk for a delicious and fulfilling breakfast!
Granola and Milk
I love granola! If you follow my recipes, you might have noticed that already. I’m always creating a new combination, and I need to hide the granola jars from my eyes so I don’t eat it all in one day.
I’m also a sucker for a yummy bowl of cornflakes and milk in the morning.
After spending months just mixing both, I thought: why not really mix those two and make a granola so delicious it won’t make it through the day? And that’s how my cereal granola was born.
The combination of crunchy oats, cereal, almonds and powder milk makes it taste like the best cereal granola ever! It’s a delicious way to start a super busy day, or to make a blue Monday more colorful.
Is yogurt and granola a good breakfast?
Yogurt and granola together make a delicious and very satisfying breakfast. But like every other food, how good is it for you depends on how much you eat, and what type of granola and yogurt you’re picking.
To keep my daily yogurt and granola a healthy choice for me, I make my own granola and prefer to use honey, coconut sugar or maple syrup to make it sweet.
The yogurt I choose is sugar free, and I always add at least one fruit at the top so this breakfast can make me satiated for longer.
Can I eat granola every day?
Again, it all depends on what are you eating and how much you are eating. Even if you’re perfectly healthy and can eat every single ingredient in the granola, if you overeat it, it won’t be good for you.
If you’re having it for breakfast, eat your cereal granola slowly and mindfully, and eat only until you feel satiated.
Also, try to have the same amount or more of fruit compared to the granola. I love to have mine with strawberries or freshly picked raspberries.
How to make granola cereal
Making cereal granola is super easy!
- In a large bowl, mix all the dry ingredients but milk powder.
- In a smaller bowl, stir milk powder in water, then mix with the remaining wet ingredients.
- Combine dry and wet ingredients, spreading the granola mix in a lined baking sheet.
- Bake until golden-brown.
For granola recipes, always remember:
- Preheat the oven 10 minutes before;
- Spread granola mix in a thin, even layer for a crunchy and evenly baked granola;
- Careful not to overbake, or you'll lose all the granola clusters!
Tips for making this recipe
Making cereal granola couldn’t be easier, and you’ll get this recipe right first time as long as you follow my tips:
- Prefer to use unsweetened cornflakes for a healthier granola with less sugar;
- You can give your own touch to this recipe by using another cereal like cheerios (I love using the multigrain version), or even cinnamon toast crunch;
- Mixing the milk powder with water prevents your granola for having a grainy texture, so don’t skip this step;
- Careful with the temperature: preheated oven on 300°F, bake it for 25 minutes, check if it’s ready, if it’s still too wet, bake for more 5 minutes and repeat that until it’s golden on the top.
- If the bottom is getting brown but granola isn't not dry enough, move the baking sheet to a higher shelf and lower the temperature to 250°F.
More granola recipes for breakfast
- 2 cup cornflakes
- 3 cup rolled oats
- 1 cup almonds
- ¼ tsp salt
- ¼ cup chia (optional)
- ⅓ cup milk powder
- 2 tbsp water
- ⅓ cup almond oil
- ¾ cup honey
- Preheat your oven to 300°F.
- In a large bowl, mix the cornflakes, rolled oats, almonds, salt and chia if you choose to use it.
- In a small bowl, combine water and milk powder. Stir until milk powder has dissolved completely.
- In a medium bowl, mix the almond oil, honey and milk mixture. Pour the wet mixture over the dry ingredients and stir until everything is evenly combined and no dry spots remain.
- Line a baking sheet with parchment paper and spread the granola in a thin layer. Spread only half so your granola bakes evenly and in 30 minutes or less.
- Bake for 30 minutes, or until your granola is golden on top.
- Let it cool for 30 minutes. Don’t stir until cool to get big cereal granola chunks.
Store cereal granola in an airtight container, away from sunlight, to keep it fresh and crunchy. It will be good for about 1 month.
Cereal Granola Tips
- Prefer to use unsweetened cornflakes for less sugar and a healthier cereal granola.
- You can give your own touch to this recipe by using another cereal like cheerios (I love using the multigrain version), or even cinnamon toast crunch.
- You can substitute almond oil for coconut oil or olive oil. You can also use canola oil.
- Follow the directions order to get everything mixed in the right way.
- If the bottom is getting brown but the granola is not yet dry enough, move the baking sheet with the granola to a higher shelf and lower the temperature to 250°F.
Amount Per Serving: Calories: 151Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 73mgCarbohydrates: 20gFiber: 2gSugar: 9gProtein: 3g
Nutrition information is an estimate only and will vary depending on the substitutions made and/or brands used.