Today, I’m sharing my new favorite breakfast cereal recipe with you. This Amish Country Granola Cereal is my morning-meal-of-choice these days for three reasons. One, it’s delicious. Two, it’s frugal. And three, it’s quasi-healthy, sporting ingredients such as oatmeal, wheat germ, and almonds.
Bonus: If you’re not the “granola, crunchy” type (or if some members of your family run in the opposite direction if they think you’re pushing a new health food on them!), don’t worry. This granola cereal recipe also contains ingredients such as brown sugar and light corn syrup. No raw honey here. (Nothing against raw honey. It’s just not a staple at my house.)
A final reason I’m particularly fond of this Amish Country Granola Cereal is that it hails from my old stomping grounds in Shipshewana, Indiana. The original recipe appeared under the title “Breakfast Cereal” in Amish-Country Cookbook, vol. 1: Favorite recipes gathered by Das Dutchman Essenhaus. If you’ve ever had the pleasure of sitting down to an Amish-cooked anything, you know that this recipe is a keeper!
Case in point: As I write this post, I’m finishing off the last bowl of this delicious breakfast food. Yep, I cleared the very last crumb from the cupboard. My daughter came into the kitchen while I was putting a scrumptious bite in my mouth and asked, “Is there any more of that cereal?” “Nope,” I answered, crunching away. “Awh, you are going to make some more, right?” Mommy: 1. Commercial Cereal: 0.
Here’s how to make it.
5 cups quick-cook oatmeal
1 cup brown sugar
1 cup wheat germ
¼ tsp. cinnamon
½ tsp. salt
1 cup coconut, raisins, or sliced almonds (I used whole almonds that I chopped up in the blender. Sooo yummy! And just the right amount of crunch!)
2 tsp. vanilla
2/3 cup light corn syrup
1. Preheat oven to 200 degrees.
2. Mix dry ingredients together in a large bowl.
3. Blend vanilla and corn syrup and pour over dry ingredients. Mix well and spread into two shallow baking sheets.
4. Toast at 200 degrees for 20 to 30 minutes or until cereal starts to turn brown.
5. Remove from oven and stir well. Let cool.
6. Store in an airtight container.
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By the way, here’s the handy dandy printable:
- 5 cups quick-cook oatmeal
- 1 cup brown sugar
- 1 cup wheat germ
- ¼ tsp. cinnamon
- ½ tsp. salt
- 1 cup coconut, raisins, or sliced almonds
- 2 tsp. vanilla
- ⅔ cup light corn syrup
- Preheat oven to 200 degrees.
- Mix dry ingredients together in a large bowl.
- Blend vanilla and corn syrup and pour over dry ingredients. Mix well and spread into two shallow baking sheets.
- Toast at 200 degrees for 20 to 30 minutes or until cereal starts to turn brown.
- Remove from oven and stir well. Let cool.
- Store in an airtight container.