Name: Granola Cereal: The Crunchy Champion of Breakfasts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-inspired
Ingredients: 1/2 cup neutral oil (like sunflower or grapeseed oil); 1/2 cup honey or maple syrup; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 cups old-fashioned rolled oats; 1 cup sliced almonds; 1 cup raisins or your favorite dried, chopped fruit

Description

Discover the versatility of cereal granola! Learn fun ways to enjoy it, tips for choosing the best, and a simple homemade recipe.

Ingredients

Scale

- 1/2 cup neutral oil (like sunflower or grapeseed oil)

- 1/2 cup honey or maple syrup

- 1/2 teaspoon ground cinnamon

- 1/2 teaspoon salt

- 3 cups old-fashioned rolled oats

- 1 cup sliced almonds

- 1 cup raisins or your favorite dried, chopped fruit

Instructions

1. Preheat your oven to 300°F.

Set your oven rack in the middle position and preheat to 300°F. Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

2. Mix the wet ingredients.

Mixing ingredients for granola in a bowl.

In a large bowl, whisk together the oil, honey (or maple syrup), cinnamon, and salt until smooth. This mixture will coat your oats and almonds and bring all the flavors together.

3. Add the oats and almonds.

Adding oats to a wet mixture for granola.

Pour the oats and sliced almonds into the bowl with your wet ingredients. Stir everything thoroughly, ensuring the oats and almonds are evenly coated. Don’t stress if your measurements aren’t perfect—granola is very forgiving!

4. Spread the mixture evenly on the baking sheet.

Spreading granola mixture on a baking tray.

Dump the granola mixture onto the prepared baking sheet. Use a spatula to spread it out into an even layer. If you like clumps in your granola, press the mixture down gently with the spatula to help it stick together.

5. Bake for 20 minutes.

Place the baking sheet in the oven and bake for a total of 20 minutes, stirring halfway through to make sure everything toasts evenly. The granola is ready when it turns golden-brown and the almonds are nicely toasted. Don’t worry if it still feels a bit wet when you take it out—it’ll crisp up as it cools.

6. Add dried fruit and tamp it down.

Once you’ve pulled the granola from the oven, sprinkle the raisins or other dried fruit over the warm granola. If you love clumps, press the granola down firmly with a spatula before it cools. Let the granola cool completely on the baking sheet—it’ll harden as it sits.

7. Store in an airtight container.

Transfer the cooled granola to an airtight jar or container. Additionally, keep it at room temperature, and it’ll stay fresh for weeks (if it lasts that long!).

Notes

Customizations: This recipe is super versatile—swap chicken for shrimp, tofu, or even roasted sweet potatoes for a vegetarian option.
Make Ahead: Prep all components in advance and store them separately in airtight containers in the fridge for up to 3 days. Assemble when ready to eat.
Spice Level: Adjust the heat to your liking with chili powder, jalapeños, or your favorite hot sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stove, Skillet
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 6g
Sodium: 780mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 25g
Cholesterol: 60mg

Keywords: Street Corn Chicken Rice Bowl, Mexican Street Corn Bowl, Chicken and Rice Bowl, Elote Bowl, Easy Breakfast Recipes