Start the day off right with this homemade vegan cereal. It’s very easy to make, nicely spiced with cinnamon, and loaded with healthy nuts and seeds. You can serve it with plant-based yogurt or milk and fresh fruits for a delicious and healthy breakfast!
Why This Recipe Works
I absolutely love cereal and granola. Unfortunately, it’s often loaded with sugar or it contains tons of raisins, which I don’t like too much. So I love to make my own vegan cereal that can be stored for months.
The recipe couldn’t be much easier! It only takes 8-10 minutes in the oven and less than 15 minutes in total. Easy, peasy!
It’s so much healthier than store-bought cereal and it contains lots of healthily seeds and nuts. Instead of processed sugar, I used a combination of maple syrup and coconut sugar.
The sunflower seeds, the pumpkin seeds, the chia seeds, and the almonds provide this recipe with healthy fats, protein, and iron. The rolled oats make it filling and it helps to maintain your blood sugar levels.
The granola is nicely spiced with cinnamon and vanilla extract. I also love adding shredded coconut. Don’t worry if you don’t like some of ingredients. It’s very easy to change up the flavor and add things you like to the mixture.
You don’t need any fancy or hard-to-find ingredients for this recipe. In most cases, you should be able to find all of the ingredients in a well-stored grocery store.
I love to serve this recipe with homemade oat milk or vegan yogurt.
What Goes Into This Recipe
- Oats – use rolled oats.
- Cinnamon – I use organic Cylon cinnamon.
- Vanilla Extract – use natural vanilla extract without any kind of sweetener.
- Almonds – flaked or slivered.
- Coconut Sugar – you could replace it with brown sugar, but I like coconut sugar better as it’s healthier.
- Flaxseeds – whole or crushed. Crushed flaxseeds are easier to digest.
How to Make This Recipe
1. Step: Preheat your oven to 300 °F. In a large bowl, combine the rolled oats, the cinnamon, the vanilla extract, and the maple syrup.
2. Step: Stir until well combined. The mixture will be pretty sticky.
3. Step: Line a baking sheet with parchment paper and place the rolled oat maple syrup mixture on top. Spread evenly. Bake for 8-10 minutes at 300 °F. Check regularly to avoid burning. The oats burn pretty quickly and every oven is a bit different. They should be lightly golden on top.
4. Step: Place the baked oats in a large bowl.
5. Step: Add the chia seeds, the coconut sugar, the sunflower seeds, the pumpkin seeds, the almonds, and the shredded coconut.
6. Step: Stir until well combined. Serve with fresh fruits, plant-based yogurt, or milk.
Recipe Notes:
- If you can’t find flaked or slivered almonds, you can use whole almonds. Just roughly chop them with a large knife.
- I always make sure the shredded coconut is unsweetened. Some brands are sweetened while others are not. So check the labels.
- You can easily adjust the amount of sweetener to your personal liking. If you want the granola to be sweeter, just add a bit more coconut sugar. Or just leave it out all together if the maple syrup is enough for your taste.
- Oats are gluten-free by nature. However, most are produced in facilities that contain gluten. So if you want to make this recipe 100 % gluten-free, use rolled oats that are certified gluten-free.
Optional Add-Ins:
It’s very easy to change up the flavor of this recipe!
Here are some ideas of things you could add:
- dried cranberries or cherries
- chopped dried apricots
- cacao nibs or dark chocolate chips
- walnuts
- pecans
- cashews
- macadamia nuts
FAQs:
How Should I Store The Cereal?
It’s best to store it in an airtight container at a cool and dry place.
How Long Will It Last?
Stored as directed above, it will last about four to six months. You could also store it in the freezer in a freezer bag if you want.
Other Vegan Breakfast Recipes You Might Like:
- Vegan Crepes
- Vegan Cream Cheese
- Tofu Scramble
- Vegan French Toast
- 10 Easy and Delicious Vegan Pancakes
- Vegan Yogurt
- Vegan Butter
I Love To Hear From You!
I hope you like this vegan cereal as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Vegan Cereal
Ingredients
- 2 cups rolled oats
- 3 teaspoons cinnamon
- 1 teaspoon natural vanilla extract
- 4 tablespoons maple syrup
- 1/4 cup chia seeds
- 1/2 cup flaked or slivered almonds
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup shredded coconut (unsweetened)
- 1 tablespoon coconut sugar
- 2 tablespoons flaxseeds
Instructions
- Preheat your oven to 300 °F. In a large bowl, combine the rolled oats, the cinnamon, the vanilla extract, and the maple syrup.
- Stir until well combined. The mixture will be pretty sticky.
- Line a baking sheet with parchment paper and place the rolled oat maple syrup mixture on top. Spread evenly. Bake for 8-10 minutes at 300 °F. Check regularly to avoid burning. The oats burn pretty quickly and every oven is a bit different. They should be lightly golden on top.
- In a large bowl, combine the baked oats with the chia seeds, the coconut sugar, the sunflower seeds, the pumpkin seeds, the almonds, and the shredded coconut.
- Stir until well combined. Serve with fresh fruits, plant-based yogurt, or milk.
Notes
- If you can't find flaked or slivered almonds, you can also use whole almonds. Just roughly chop them with a large knife.
- I always make sure that the shredded coconut is unsweetened. Some brands are sweetened while others are not. So check the labels.
- You can easily adjust the amount of sweetener to your personal liking. If you want it to be sweeter, just add a bit more coconut sugar. Or just leave it out all together if the maple syrup is enough for your taste.
- Oats are gluten-free by nature. However, most are produced in facilities that contain gluten. So if you want to make this recipe 100 % gluten-free, use rolled oats that are certified gluten-free.
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