Crunchy Fruit Nut Cereal Recipes

CRUNCHY GRANOLA BREAKFAST CEREAL

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
• Mix rolled oats, flax seed meal, steel-cut oats, oat bran, wheat germ, and pecans in a large bowl. Whisk agave nectar, pumpkin, brown sugar, water, canola oil, vanilla extract, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved. Pour liquid ingredients over rolled oats mixture and stir to coat. Spread mixture on prepared baking sheets.
• Bake in the preheated oven for 1 hour, stirring every 20 minutes. Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once. Let cool completely and mix miniature chocolate chips into granola. Store in an airtight container.

CRISPIEST APPLE CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Toss sliced apples with lemon juice to prevent browning.
• Mix flour, rolled oats, wheat and barley nugget cereal, melted butter, 1/4 cup white sugar, and 1/4 cup brown sugar together in a large bowl.
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir 1/3 cup brown sugar, 1/3 cup white sugar, and cinnamon into melted butter until sugar begins to dissolve, 3 to 4 minutes. Add apples and water; continue cooking and stirring until apples soften and are coated with sauce, 4 to 5 minutes.
• Pour apples and sugar mixture into a 2 quart baking dish. Sprinkle topping evenly over the apple filling.
• Bake in the preheated oven until the top is browned and the filling is bubbling up around the edges, 25 to 30 minutes. Cool for 10 to 15 minutes.

FRUIT AND NUT GRANOLA (CHRISSIE'S GRANOLA)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large baking sheet.
• Pour the oats into a large bowl. Add almonds, cinnamon, cocoa powder, salt, brown sugar, and dried fruit into the oats respectively, stirring each into the mixture before adding the next.
• Mix maple syrup and vanilla extract together in a small bowl. With a rubber spatula, add the maple syrup-vanilla mixture to your dry ingredients. Fold the two together until mixed and all dry ingredients are well coated.
• Bake in preheated oven for about 20 minutes, stir, and continue baking until golden brown, about 25 minutes more. Set aside to cool slightly, about 20 minutes.
• Gently fold chocolate chips into the granola mixture, allowing the chocolate to coat the granola as it melts slightly. Cool completely before storing.

CRUNCHY BREAKFAST CEREAL

Steps:

• In a large bow, combine oats, flour, brown sugar, coconut, pecans, wheat germ and cereal. In another bowl, mix oil, water, vanilla and salt. Pour over oat mixture; toss to coat. Pour into two greased 15x10x1-in. baking pans. Bake at 275° for 1 hour, stirring every 10 minutes. Add raisins. Store in airtight container.

WARM 'N' FRUITY BREAKFAST CEREAL

Steps:

• Place first 8 ingredients in a 4- or 5-qt. slow cooker coated with cooking spray. Stir in water, juice and syrup., Cook, covered, on low until thickened and cereal is tender, 6-7 hours. If desired, top with walnuts.

FRUIT AND NUT CEREAL

Steps:

• Preheat the oven to 250 degrees F.
• Coat a shallow baking pan(or cookie sheet) with cooking spray.
• In a medium bowl, combine the oats, wheat flakes, sunflower seeds, sesame seeds, ground flax seed, apple juice concentrate, brown sugar, oil, and cinnamon.
• Spread the oat mixture in the prepared pan. Bake, stirring occasionally, for 45 to 60 minutes, or until golden brown. Cool completely.
• Place the cereal, figs, apples, apricots, and almonds in an airtight container.
• To serve, place 2/3 cup of the cereal mixture in a bowl.
• Top with soy milk, almond milk, rice milk, low fat milk, or yogurt.
• Serves 12.

CRUNCHY FRUIT SNACK MIX

Steps:

• Heat oven to 300° F. In large bowl, place cereal, almonds and fruit; set aside.
• In 1-quart saucepan, heat brown sugar and butter over low heat, stirring occasionally, until butter is melted. Stir in cinnamon and ginger. Pour over cereal mixture; toss until evenly coated. Spread in ungreased 15 x 10 x 1-inch pan.
• Bake 15 minutes, stirring twice. Spread on waxed paper. Cool about 30 minutes. Store in tightly covered container at room temperature.