If you prefer a crunchier cereal, toast the oats and puffed grains: spread the mixture on a rimmed baking sheet and bake at 325°F (160°C) for 8–12 minutes, stirring once halfway, until lightly golden and fragrant. Cool on the sheet before proceeding.

Seeds & Extras

Add 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, 2 tbsp chia seeds and 2 tbsp ground flax to the bowl with the grains. Mix to distribute seeds evenly. If toasting grains, you can toast seeds on the sheet for 4–6 minutes (watch carefully) for extra flavor; allow to cool afterward.

Nuts & Fruit

Stir in 1/2 cup chopped almonds, 1/4 cup chopped walnuts, 1/2 cup dried cranberries (or raisins) and 2 tbsp shredded coconut (if using). If you prefer the nuts toasted, spread them on the baking sheet and toast at 325°F (160°C) for 6–8 minutes until fragrant; cool before adding.

Sweetener & Flavor

In a small bowl or measuring cup, whisk together 2 tbsp maple syrup (or honey), 1 tsp vanilla extract, 1 tsp ground cinnamon and 1/4 tsp fine sea salt. Drizzle the mixture over the cereal components in the large bowl and toss until evenly coated. Adjust sweetness to taste; add another teaspoon of maple or honey if you prefer sweeter cereal.

To Serve

Store the mixed cereal in an airtight container in the pantry for up to 2–3 weeks (remove any fresh fruit before storing). To serve, place about 3/4 to 1 cup of cereal in a bowl, pour 1 cup milk or plant-based milk over it, and top with fresh fruit like banana slices or berries as desired.

If making single-serve hot: for a quick warm cereal, combine 1 cup milk and 1/2 cup of the cereal mixture in a small saucepan. Heat gently for 2–4 minutes, stirring, until warmed and slightly softened. Let sit 1 minute before serving.