If you’re looking for the perfect healthy, but easy breakfast, this toasted skillet whole-grain breakfast cereal is it. Crunchy toasted rolled grains mixed with nuts and sweetened with honey. Throw some dried fruit or fresh berries on top and a little milk or cream and you’ll feel like you stepped into a dream.
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Hello, my friends.
How does your breakfast routine go? We usually stick to really simple, basic things for breakfast. It’s pretty much an every-man-for-himself type of meal. I like breakfast foods that I can make ahead of time and store or freeze. I’ve found that it makes the morning rush go so much smoother.
And today I’m sharing one of our favorites. This toasted skillet whole-grain breakfast cereal is a great, make-ahead cold breakfast cereal that stores in an air-tight container for up to two weeks.
Move over cold cereals, here’s your newest competition for fast and easy breakfasts.
I love this breakfast cereal
I absolutely love the crunchy texture and mildly sweet flavor. And there’s no sugar, it’s completely sweetened with honey.
I need to give the credit once again to Brandon for discovering this recipe. My mother-in-law gifted us a huge 25 pound bag of multi-grain rolled cereal for Christmas several years ago. He came up with this breakfast cereal that we’ve been making ever since.
I usually make this cereal with this multi-grain rolled cereal that I buy in bulk at Winco. But another great option would be these smaller bags of Bob’s Red Mill 5-grain rolled cereal (aff. link) at Amazon.
I’ve also made this cereal with regular old fashioned rolled oats and it’s good too, but I like the flavor of the different grains in the multi-grain cereal.
This recipe is a great one to give as a gift. I love that it makes exactly a quart and fits beautifully in a quart-sized jar. It’s fun to make and give and everyone always asks for the recipe.
Variations & serving suggestions
This recipe is easily made dairy free by using coconut oil instead of butter in the recipe and serving it with almond or coconut milk.
My favorite way to eat this cereal is served with milk, yogurt or cream. Adding fresh fruit on top is always a good idea: berries or peaches are my favorites. Dried blueberries or cranberries work great too.
I like the crunch and flavor that these toasted coconut chips (aff. link) add to this cereal, but it is completely optional. I’ve never tried regular toasted coconut, but feel free to give it a try if you’re feeling adventurous.
There’s no doubt about it, this breakfast cereal is healthy, easy, make-aheadable, and delicious. Make it, my friends.
It’s a breakfast of champions, right here.
Toasted Skillet Whole-Grain Breakfast Cereal
If you're looking for the perfect healthy, but easy breakfast, this toasted skillet whole-grain breakfast cereal is it. Crunchy toasted rolled grains mixed with nuts and sweetened with honey. Throw some dried fruit or fresh berries on top and a little milk or cream and you'll feel like you stepped into a dream.
Ingredients
- 6 tablespoons salted butter or ⅓ cup coconut oil + ¼ teaspoon salt
- 3 tablespoons raw honey
- ½ teaspoon pure vanilla extract
- dash salt
- 2 cups old fashioned rolled oats or multi-grain rolled cereal see note
- ½ cup chopped nuts see note
- ½ cup toasted coconut chips see note, optional
- ½ cup dried fruit see note, optional
Instructions
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Line a rimmed baking sheet with parchment paper and set aside.
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In a large skillet over medium heat, melt butter (or coconut oil) and honey. Add vanilla and salt and stir together.
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Turn down heat to medium low and add rolled cereal and chopped nuts. Stir well.
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Cook cereal over medium low heat for 12 to 15 minutes or until golden brown. Stir often so the cereal doesn’t burn, about every 2 to 3 minutes at the beginning and about every minute near the end of cooking time.
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Pour toasted cereal onto parchment-line baking sheet and let cool completely. It will crisp up as it cools and get nice and crunchy.
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Once it is completely cool, stir in coconut flakes and dried fruit, if using. Store in air-tight container at room temperature for up to 2 weeks.
Recipe Notes
1. I usually make this with a multi-grain cereal that I buy in bulk at Winco usually. Another option would be Bob’s Red Mill 5-grain rolled cereal (aff. link) at Amazon.
2. My choice of nuts would be chopped walnuts, almonds or pecans.
3. I like the crunch and flavor that these toasted coconut chips (aff. link) add to this cereal, but it is completely optional. You could also try regular toasted coconut.
4. I prefer dried blueberries or cranberries. You can also omit the dried fruit and serve it with fresh fruit, which we do most often.
Recipe Source: Brandon @ The Cook’s Treat, measurements, amounts and instructions by Heather @ The Cook’s Treat
All images and text © The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
