Homemade Cranberry Almond Cereal

There are a couple of things that are a must when I am choosing a recipe to cook or bake.

1. it must be something that my family will eat (that’s actually easy with all boys in the house) and

2. it must contain ingredients that can be bought in the average grocery store (I don’t want to have to find some obscure market or take a trip to an exotic island for an ingredient – though the trip to an exotic island does sound tempting right now being that it’s mid January).


This definitely fits my musts.  As I am typing this I heard someone in the kitchen.  Both younger boys had already had an afterschool snack of this cereal, so I knew someone was sneaking something.  I found my youngest son scooping yogurt in a bowl and the bag of cereal ready to be poured over the yogurt.  He said to me, “Oh mom its sooooo good!  can I please have a little more?”  What mom can say no to a healthy snack and a compliment to something she made herself?  LOL not me.  So, he got his seconds.  And I am a big pushover when it comes to my kids.  They know it too.

The base recipe for this cereal came from somewhere else and I’ve changed a few things about it making it my version.  I love this cereal and once again my kids do to.  It’s a nice change from buying store-bought cereal.  It tastes great in a bowl of milk, over yogurt (as son #4 can attest to) or even straight up!  I’ve never tried making cereal bars out of this recipe but I think it would be possible if added more honey to bind it better and pressed it into a pan.  I may try that someday.

What you will need:

  • 1/2 sheet pan
  • 4 cups dry oats
  • 1 cup of wheat germ
  • 2 cups sliced or silvered almonds
  • 1/4 cup sesame seeds
  • 1/4 cup brown sugar
  • 2 tspns cinnamon
  • 1 tspn salt
  • 1/3 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup water
  • 2 tspns almond extract
  • dried cranberries (about 1 cup – you can choose to add as much or little are you want)

Heat oven to 300 degrees,  In a large mixing bowl add in oats, wheat germ, almonds, sesame seeds, brown sugar, cinnamon, and salt.  I didn’t take a picture of the sesame seeds.  These can often be hard to find without paying a fortune. I know I said this is a recipe that fits my muts and it is but I know sesame seeds can be tricky sometimes.  McCormick sells them in the spice section but you get hardly any in the jar.  There is a Spanish company that sells them in little bags for much less.  If you can’t find them or they are pricey, they can be left out.

IMG_20130117_134722_136 IMG_20130117_134639_718 IMG_20130117_134458_200 IMG_20130117_134309_860 IMG_20130117_134232_138 IMG_20130117_134134_758

Mix well and make a well in the center of the dry ingredients.


In a small bowl put the oil, honey, water and almond extract, stir to slighty mix, but it will not completely mix.  Pour this into the well in the dry ingredients and mix it all together.


Mix well and then spread evenly on 1/2 sheet pan.


Bake for about 40 minutes or until lightly browned.


Stir about every 10 minutes to prevent edges from burning.  Once done, let it cool add the cranberries and mix again.



Store in an airtight container.  Gallon sized Ziploc works well or you can get fancy and buy one of the Rubbermaid cereal containers.


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