Crunchy Oat Cereal Recipes

Steps:

• Preheat oven to 325°F/160°C.
• Mix all ingredients together and spread onto a large shallow baking pan.
• Bake for 30-35 minutes, or until golden and crunchy.
• Leave to cool then break up into clumps and serve.
• *This mixture will keep in an airtight container for up to 2 weeks, stored in a cool dry place.

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment.
• Tip the apricots, oil and egg whites into a bowl (see tip box for how to use up the egg yolks), then blitz with a hand blender until very smooth. Stir in the oats, cinnamon and vanilla, then fold through the desiccated coconut, almonds and pumpkin seeds.
• Pinch clusters of the mixture together to create texture in the granola, then scatter over the lined baking tray in a single layer. Bake for 15 mins, then toss (turning the larger pieces) and bake for a further 10 mins until golden and crunchy.
• Cool the granola completely on the tray, then pack into a large airtight jar or container. If you're following our Healthy Diet Plan, serve two portions over three days, filling the base of each bowl with yogurt (½ pot for each portion) and topping with half a peach, sliced.

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.

Steps:

• Combine chocolate chips and butter on stovetop and gently melt, stirring frequently.
• Stir in cereals, and nuts, if desired.
• Spread mixture evenly into a 13x9x2-inch pan coated with cooking spray.
• Let cool and cut into bars.

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.

Steps:

• Heat oven to 180C/160C fan/gas 4. Scatter porridge oats and nuts on a baking sheet. Cook for 8-10 mins or until lightly golden.
• Remove and cool, then mix with fruit and cereal. Serve with skimmed milk or fat-free yogurt.