Morning Summit Cereal is a hearty, nutty, and gently sweetened baked cereal that combines rolled oats, seeds, nuts, and dried fruit into crunchy clusters. It’s designed to be a satisfying, make-ahead breakfast that you can enjoy with milk, yogurt, or on its own. This recipe works because it uses a simple method of toasting the grains and nuts with a light binder, creating a crisp texture that holds up well in a bowl.
Ingredients
- 3 cups (270 g) old-fashioned rolled oats
- 1 cup (120 g) raw pecans, roughly chopped
- 1 cup (120 g) raw almonds, roughly chopped
- 1/2 cup (60 g) raw pumpkin seeds
- 1/4 cup (30 g) raw sunflower seeds
- 1/2 cup (80 g) dried cranberries
- 1/2 cup (80 g) dried apricots, chopped
- 1/2 cup (120 ml) maple syrup
- 1/4 cup (60 ml) coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, chopped pecans, chopped almonds, pumpkin seeds, and sunflower seeds. Stir to mix evenly.
- In a small saucepan over low heat, warm the maple syrup, coconut oil, vanilla extract, cinnamon, and salt. Stir until the coconut oil is melted and the mixture is smooth. Alternatively, microwave in a microwave-safe bowl for 30-second intervals, stirring in between, until melted.
- Pour the wet mixture over the dry ingredients. Use a spatula or your hands to toss everything until the oats and nuts are evenly coated.
- Spread the mixture in an even layer on the prepared baking sheet. Press it down lightly with a spatula to help form clusters.
- Bake for 20–25 minutes, stirring once halfway through, until the cereal is golden brown and fragrant. The edges should look slightly darker, but be careful not to burn.
- Remove from the oven and let cool completely on the baking sheet. As it cools, it will crisp up. Do not stir while cooling, as this helps clusters form.
- Once completely cool, break into clusters of your desired size. Stir in the dried cranberries and chopped dried apricots.
- Transfer to an airtight container or zip-top bag. Store at room temperature for up to 2 weeks, or freeze for longer storage.
Tips
- Substitutions: Swap the pecans and almonds for any nuts you like—walnuts, cashews, or hazelnuts work well. Replace pumpkin seeds with sesame seeds or flax seeds. For dried fruit, use raisins, chopped dates, or dried cherries instead of cranberries and apricots.
- Storage: Keep the cereal in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a resealable bag for up to 3 months. Thaw at room temperature for 15 minutes before serving.
- Common mistake: Over-stirring while cooling will break the clusters. Let the cereal cool completely without touching it. Also, keep an eye on the oven—nuts can go from toasted to burnt quickly, so check at the 20-minute mark.
- Make it gluten-free: Use certified gluten-free oats to ensure the recipe is safe for gluten-sensitive individuals. The rest of the ingredients are naturally gluten-free.
Serving Suggestions
Serve Morning Summit Cereal with cold milk, almond milk, or oat milk. It’s also delicious sprinkled over Greek yogurt with fresh berries, or as a crunchy topping for a smoothie bowl. For a warm option, enjoy it with a splash of warm milk, like a cozy porridge. A handful straight from the jar makes a great trail mix for hiking or a midday snack.
Variations
- Chocolate version: Reduce maple syrup to 1/3 cup (80 ml) and add 2 tablespoons (10 g) unsweetened cocoa powder to the wet mixture. Stir in 1/2 cup (90 g) dark chocolate chips after baking and cooling.
- Spiced version: Add 1/2 teaspoon ground ginger and 1/4 teaspoon ground nutmeg along with the cinnamon. You can also add a pinch of cardamom for a chai-inspired flavor.
- Protein boost: Add 1/4 cup (30 g) hemp seeds or chia seeds to the dry mix. This adds protein and omega-3s without changing the texture much.
- Savory twist: Omit the maple syrup and vanilla, and instead use 1/4 cup (60 ml) olive oil and 1 teaspoon smoked paprika. Add 1/2 teaspoon garlic powder. This makes a savory granola perfect for salads or topping soups.
Storage and Reheating
Store the cereal in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a resealable bag for up to 3 months. To re-crisp after freezing or if it becomes soft, spread the cereal on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes. Let cool completely before returning to the container. The cereal can be enjoyed cold straight from the jar, or warmed with milk in a bowl for a cozy breakfast.
Frequently Asked Questions
Can I use quick oats instead of rolled oats? Yes, but the texture will be softer and less chewy. Quick oats absorb liquid faster, so the cereal may become less crunchy. If you use quick oats, reduce the baking time by 5 minutes and check for doneness earlier.
Can I make this without coconut oil? Absolutely. Use an equal amount of melted butter, or a neutral oil like canola or avocado oil. Butter adds a richer flavor, while oil keeps it dairy-free. The texture will be similar.
Why is my cereal not crunchy? It might not have baked long enough, or it was stored before completely cooling. Ensure the cereal is fully cooled on the baking sheet before transferring to a container. If it’s still soft, return it to the oven for an additional 5 minutes.
Can I add fresh fruit to the cereal? Fresh fruit will make the cereal soggy. It’s best to add fresh fruit just before serving, such as sliced bananas or berries. Dried fruit is ideal for storage.
Is this cereal safe for people with nut allergies? This recipe contains nuts and seeds. For a nut-free version, omit the pecans and almonds and increase the seeds to 1 cup (120 g) each of pumpkin and sunflower seeds. Also check that your oats are processed in a nut-free facility.
How long does it keep? At room temperature, it stays fresh for up to 2 weeks in an airtight container. In the freezer, it keeps for up to 3 months. Always check for any off smells or signs of rancidity before eating, especially if stored longer.
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