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.