follow us on

Homemade Can Definitely Be Healthy With These DIY Cereal Treats For Breakfast

Why buy boxed cereal and granola off the supermarket shelf when it’s easy, cost-effective and healthier to make them yourself? You’ll know exactly what goes into your cereal, and you can tailor it according to your own taste, as well as control how much natural sweetener (e.g. honey, maple syrup) you’d like to put in. Cereals make for lightning-fast breakfasts that you can grab before heading out to work. Make a big batch—even good for a whole month’s supply. It will last for a long time if stored in a cool, dry place.


Banana Peanut Butter Cereal Bars

While not exactly sugar-free because of the addition of cornflakes or frosted flakes, the bananas, protein powder and dark chocolate chips more than balance out this bar’s nutritive value. If you’re feeling a little naughty, you can replace the dark chocolate chips with mini Reese’s Pieces, or even marshmallows!

Serves 12

  • 1/3 cup honey
  • 1/3 cup creamy peanut butter
  • 3 cups corn flakes or frosted flakes
  • 1/2 cup chopped peanuts
  •  2 ripe bananas (about 180 to 200 grams), mashed
  • 1/4 cup protein powder, lean shake powder or whey, optional
  • 1/2 cup frozen dark chocolate chips

1. Preheat oven to 325°F. Line an 8 x 8-inch square dish with wax paper then set aside.

2. Combine honey and peanut butter in a small saucepan over low heat. Cook for 2 to 4 minutes until thoroughly blended. Remove from heat.

3. Stir honey-peanut butter mixture gently. Add corn or frosted flakes, peanuts, mashed bananas, protein powder and frozen chocolate chips. Stir until well combined.

4. Transfer mixture to the prepared baking dish. Pat down and make sure the mixture is tightly packed in the dish.

5. Bake in preheated oven for 15 to 20 minutes. When done, cool bars for 10 minutes. Cut into 12 squares.


Honey Walnut Cereal

The key to making good cereal and granola is in the careful and thorough drying of the rolled oats in the oven. Then just as you would do with the store-bought variety, enjoy your homemade cereal with cold milk and dried fruits, like raisins or pineapple, for added flavor and nutrition.

Serves 14 to 16

  • 4 cups rolled oats
  • 1/2 cup chopped walnuts
  • 1 teaspoon cinnamon powder
  • 1/3 cup honey
  • 1/3 cup coconut oil

1. Preheat oven to 325°F.

2. In a large mixing bowl. toss oats with walnuts and cinnamon powder.

3. In a small bowl, blend together honey and coconut oil. Add liquid mixture to the oat and walnut mixture. Combine thoroughly until oats are moist.

4. Spread mixture on a parchment-lined cookie sheet. Stirring every 10 minutes, bake for 25 to 30 minutes or until the cereal becomes golden brown.

5. Remove from oven and allow to cool completely. Store in an airtight container.


Mango and Cashew Granola

No longer just considered as trail mix for mountain hikers, granola has become a dietary staple for people trying to eat healthy. Instead of cashew nuts, feel free to substitute walnuts, pili nuts or almonds, and any dried fruit of your choice. We like to eat this like the Swiss do, by soaking the granola overnight in thick, creamy yogurt.

Serves 14 to 16

  • 3 cups rolled oats
  • 1 cup chopped cashew nuts
  • 3/4 cup grated coconut (niyog)
  • 1/3 cup sesame seeds
  • 6 tablespoons pure maple syrup
  • 3 tablespoons brown sugar, packed
  • 1/4 cup vegetable oil
  • 2 tablespoons hot water
  • 3/4 teaspoon cinnamon powder
  • 3/4 teaspoon iodized salt
  • 1 cup dried mangoes, chopped

1. Preheat oven to 325°F.

2. In a large mixing bowl, toss oats with cashew nuts, grated coconut and sesame seeds.

3. In a small bowl, stir the maple syrup, brown sugar, oil, hot water, cinnamon powder and salt until well blended.

4. Pour the maple syrup mixture over the oat mixture and stir to combine.

5. Spread combined mixture evenly over a parchment-lined cookie sheet. Bake for 25 minutes or until the cereal becomes golden brown.

6. Remove from oven and allow to cool completely. Mix in dried mangoes. Store in an airtight container.


This article first appeared in FOOD Magazine, Issue 1, 2017

Recipes by Aby Natividad Nachura

Photography by Paulo Valenzuela

Styling by Nancy Dizon-Edralin