I Heart Cereal

August 11th, 2010 | Posted by Alison Spath in Breakfast

I love cereal, but I rarely buy it. Because if I bought it, I would eat it. And the kids would eat it too. Now of course I don’t think cereal is inherently bad or purposefully tries to be evil, but it’s just too damn easy to sit down and eat 600 calories worth of Heart to Heart in a single sitting before you finally stop going back to the box for another bowl.

What? Is that only me?

Thus! I prefer to resist temptation at the grocery store.  It’s a hell of lot easier to avoid diving head first into the box of Peanut Butter Puffins standing in aisles at Wegmans than it is at home on Thursday night while watching old episodes of 30 Rock on Hulu.  Yes, let’s just leave that boxed cereal on the store shelves where it belongs, shall we?

But then sometimes, a girl wants something sweet and crunchy to throw on top of her organic blueberries and greek yogurt. Is that too much to ask? I mean really.

So what’s a girl to do? What’s a girl to do? Think. Think. Think.

Hmmm, what about what Michael Pollan says:

Eat all the junk food you want as long as you cook it yourself.

I like it. Let’s do it.

Into the Pan

I’ve made my own cereal before, and granola too. This is basically the maple pecan granola recipe I use, except made with my beloved coconut oil in lieu of nuts and butter.  Now I love nuts as much as the next girl *snicker* but I get plenty of nuts in buttered form… almond butter, cashew butter, sunflower butter – I don’t need any more nuts for crying out loud!  All I want it something a little sweet and a little crunchy.

Just some toasted oats please!  Except not these kind of toasted oats.

Toasted Oats

Toasted Maple Oats

2 cups rolled oats
2 Tbsp coconut oil
2 Tbsp Grade A real maple syrup
Dash of salt

Pre-heat the oven to 300 degrees. If your coconut oil is firm (which mine was NOT in this summer heat) you can warm the jar in a bowl of hot water for a few minutes or in the microwave for a few seconds, until it’s in liquid form. Blend coconut oil, maple syrup and salt together. Stir in oats until well coated in the oil/syrup mixture.

Move oats to a baking pan, I’ve used a cookie sheet in the past or a 9 x 13 inch cake pan works too.

Bake for 10 minutes, stir oats with a spatula and then bake for an addition 10 minutes.  Keep an eye on them toward the end, watching to be sure they don’t burn.  Works out to be about 118 calories per 1/4 c serving.


Presto-chango your oats are now toasted!

I loaded a spatula full of still warm and toasty oats onto a 1/2 c or so of Chobani 2% plain greek yogurt and locally and organically grown, farmers market fetched blueberries.

Toasted Oats on Chobani

Store remaining oats in an air tight container in the fridge.  It’s probably good for quite a while, but I’m not the one to ask that question of, ours never lasts more than a couple days.  Fortunately the kids love this too, and for whatever reason, I don’t feel the urge to submerge my head into this pile of oats over and over again.  Just once is enough.

Please know that links to Amazon are affiliate links. It doesn’t change the price you pay, but if you buy something from Amazon after following one of the links in my posts, I earn a percentage based commission from Amazon as a part of their affiliate program. This is one of the ways I generate revenue from the posts that I write here. I promise that I only link to items that I truly endorse. You don’t ever have to buy anything, but if you do, thank you for supporting the site and the work I do here.

You can follow any responses to this entry through the RSS 2.0 Both comments and pings are currently closed.

9 Responses

  • Jackie Lane says:

    yummy, Alison I’m going to try this recipe!

  • Daniel says:

    Looks like a pretty simple recipe, very similar to the one I use to make my granola. I kind of have the same problem you have with cereal but with my granola… I just can’t get enough of it, haha. I wonder if there’s a way to make toasted oats with just water so that it’s like an unsweetened cereal…

    • Alison says:

      Daniel, I’ve toasted oats in a shallow pan in the toaster oven before – they crisp up just like a piece of bread! The fat from the oil and the sugar from the maple syrup make them taste soooo good though!

  • Holly says:

    haha…amen! i literally ate 1/2 box of quaker oatmeal squares last week. the weirdest thing is…i wasn’t even full after eating four servings. cereal is fo sho dangerous territory. and i love michael pollan. truer words have never been spoken…although i would hardly call this cereal junk food :)

    lotsa love mama!!!

  • Kerry Hanley says:

    I am all about making your own food, and am in the middle of “The Omnivore’s Dilemma,” but after having read “Animal, Vegetable, Miracle” I am also thinking more and more about where my food comes from these days and how much gas and/or diesel fuel it took to get to my supermarket. Therefore, I have to question your “beloved” coconut oil. Why do you choose that over more locally-available oils that don’t have to travel so far to get to your pantry? I’m seriously interested, and not just playing devil’s advocate, here.

    • Alison says:

      Hi Kerry,

      Honestly, I haven’t given much thought to locally produced oils. I choose coconut oil for a few reasons, the biggest reason being that coconut oil is rich in medium chain triglycerides… MCT’s are utilized in the liver and are therefore converted by the liver into energy very quickly, a big pro for training!

      Come to think of it, I’m not even sure what oils are local to our area! This is interesting to think about, and while of course I do try and be mindful of how far our food travels (happily supporting my own garden, all the farmer’s markets around town, a CSA) – unfortunately we just can’t get everything locally! I’ll have to check out Animal, Vegetable, Miracle – thanks for mentioning it.

  • Cindy says:

    I actually forgot about that quote by michael pollan. and it was you YOU my lady who got me baking home made granola all last fall.

    I guess it’s time, I could use one less box of cereal in the house now too.

    I love how making your own anything puts a big fat smile on my face!

  • Emily says:

    And I thought I had tried oats in every form! Toasted will have to happen soon :) You might remember me from Peanut Butter Prerogative.. had to give up blogging due to lack of time, but am now fortunate enough to be working and blogging for Chobani. Just wanted to say hi and good to see you are still loving CHO! Excited to be back reading your posts. I forgot how much your humor lights up my day. :)


    Communications Manager
    Chobani Greek Yogurt