Cereal with no sugar is a crisp, lightly toasted oat-and-seed cereal made without added sweeteners; it gets its flavor from nuts, cinnamon, and a pinch of salt. Serve it with milk or yogurt and fresh fruit, or eat it by the handful as a simple, customizable breakfast.
Ingredients
- 3 cups (270 g) old-fashioned rolled oats
- 1 cup (120 g) raw almonds, roughly chopped
- ½ cup (60 g) raw pumpkin seeds
- ¼ cup (30 g) raw sunflower seeds
- 1 teaspoon (2 g) ground cinnamon
- ½ teaspoon fine salt (about 3 g)
- 2 tablespoons (30 ml) neutral oil, such as canola or avocado oil
- ¼ cup (60 ml) water
- 1 teaspoon (5 ml) vanilla extract, optional
Instructions
- Heat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper. If you do not have parchment, use an unlined sheet and stir the cereal carefully during baking to prevent sticking.
- In a large bowl, combine the oats, chopped almonds, pumpkin seeds, sunflower seeds, cinnamon, and salt. Stir until the seeds and seasoning are evenly distributed.
- In a small bowl or measuring cup, whisk together the oil, water, and vanilla, if using. Pour this mixture over the dry ingredients and stir thoroughly. The mixture should look lightly moistened, not wet or clumpy. Scrape the bottom of the bowl so no dry oats are left behind.
- Spread the mixture in an even layer on the prepared baking sheet. Bake for 14 minutes, then remove the sheet and stir, bringing the browner cereal at the edges toward the center. Spread it out again.
- Bake for another 12 to 14 minutes, until the oats are dry and lightly golden and the nuts smell toasted. Watch closely near the end: nuts can go from toasted to scorched quickly. If the mixture still feels damp, give it another 3 minutes and check again.
- Set the baking sheet on a heat-safe surface and let the cereal cool completely, about 10 minutes. It will become crisper as it cools. Break up any large clusters with your fingers, then transfer to a clean, dry, airtight container.
Tips
- Check labels if avoiding all sugar. This recipe contains no added sugar, but oats, nuts, spices, and flavorings can vary by brand. Check ingredient labels for sweeteners if you need the finished cereal to contain no sugar at all. Vanilla is optional and can be left out.
- Use rolled oats, not quick oats. Old-fashioned rolled oats hold their texture during baking. Quick oats can become powdery or overly compact, while steel-cut oats need a different method and much longer cooking.
- Keep the layer even. A crowded or thick layer traps moisture and browns unevenly. Use two baking sheets if needed, and rotate their positions halfway through if baking both at once.
- Cool before sealing. Warm cereal releases steam inside a closed container, which softens the crunch. Let it cool fully on the sheet before packing it away.
Serving Suggestions
Pour a ½-cup (about 45 g) portion into a bowl and add cold milk, unsweetened soy milk, or another milk of choice. For a bowl that stays crisp longer, serve the cereal beside the milk rather than letting it soak. A spoonful over plain yogurt makes a good breakfast or snack; add sliced banana, berries, or diced apple at the table for fresh flavor and natural sweetness.
You can also use the cereal as a crunchy topping for baked fruit, cottage cheese, or smoothie bowls. For a portable snack, pack a small portion in a dry container and add dried fruit separately just before eating so it does not soften the cereal. The recipe is deliberately not sweetened, so fruit or a drizzle of honey or maple syrup can be added to individual servings if desired.
Variations
- Make it nut-free: Replace the almonds with 1 cup (120 g) more pumpkin and sunflower seeds, or use unsweetened coconut flakes. Coconut browns quickly, so stir it in for only the final 8 to 10 minutes of baking.
- Change the seasoning: Replace the cinnamon with ½ teaspoon (1 g) ground ginger or cardamom. A pinch of nutmeg can also complement the cinnamon; use a light hand so it does not overwhelm the oats.
- Add dried fruit after baking: Stir in up to ½ cup (75 g) raisins, chopped dried apricots, or unsweetened dried cranberries after the cereal has cooled. Baking dried fruit with the oats can make it hard and overly dry.
- Make a clumpier cereal: Press the moistened mixture firmly onto the baking sheet before it goes into the oven. Avoid stirring it more than once, and break it into clusters only after it has cooled. It will be somewhat more clustered, though not as sweet or bound together as conventional granola.
Storage and Reheating
Once completely cool, store the cereal in an airtight container in a cool, dry cupboard for up to 2 weeks for best crunch. Keep it away from steam and moisture, and use a dry spoon when serving. If your kitchen is particularly warm or humid, store the container in the refrigerator for up to 3 weeks; allow a portion to come to room temperature before serving if you prefer.
There is no need to reheat it. If the cereal loses some crispness, spread it on a baking sheet and warm it at 300°F (150°C) for 5 to 8 minutes, then cool completely before returning it to its container. Discard it if it smells rancid, tastes stale or bitter, or shows signs of moisture or mold. Do not put a damp or milk-covered serving back into the storage container.
Frequently Asked Questions
Is this cereal completely sugar-free?
This recipe has no added sugar, honey, syrup, or other sweetener. Oats and nuts contain naturally occurring carbohydrates, and packaged ingredients may have added sweeteners, so check their labels if you need to avoid all forms of sugar.
Can I make it without oil?
Yes. The oil helps the oats and nuts brown evenly, but you can omit it and use ¼ cup (60 ml) water. The cereal may be less toasted and less rich, so stir it once or twice while baking and check for dryness before taking it out.
Can I use quick oats?
Old-fashioned rolled oats are the best choice for a crisp, distinct texture. Quick oats can be used in a pinch, but the cereal may bake into a finer, denser mixture. Start checking it several minutes early because smaller flakes can brown faster.
Why did my cereal turn soft after baking?
It may not have baked long enough, or it may have been sealed while warm. Bake until the oats feel dry and look lightly golden, then let them cool completely on the baking sheet. Humidity can also soften stored cereal, so use an airtight container and keep it dry.
Can I double the recipe?
Yes. Double each ingredient and divide the mixture between two baking sheets rather than piling it onto one. Bake both sheets at once if your oven allows, swap their rack positions at the halfway stir, and check each tray separately because browning may differ.
Can I use this recipe for overnight cereal?
Yes. Stir a serving into milk or yogurt and refrigerate it overnight for a softer, porridge-like texture. Keep the prepared portion covered and refrigerated, and add fresh fruit just before eating. The cereal will not stay crunchy once it has soaked.
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