Brekkie Cereal Recipe

Toast and combine grains

Preheat a dry skillet over medium heat. Add the old-fashioned oats and quick-cooking oats and toast, stirring frequently, for 3–4 minutes until they smell nutty and begin to turn a shade darker. Add the puffed rice and millet flakes (if using) and stir for another 1–2 minutes to warm them through. Transfer the toasted grains to a large heatproof bowl and let cool slightly (2–3 minutes).

Toast nuts & seeds

In the same skillet over medium-low heat, add the chopped almonds, walnuts, and sunflower seeds. Toast, stirring often, for 3–4 minutes until fragrant and lightly golden. Stir in the chia seeds and flaxseed meal and cook for 30 seconds to release their aroma. Remove from heat and add the nuts and seeds to the bowl with the toasted grains; stir to combine.

Sweeten and flavor

While the grains and nuts are still warm, drizzle the maple syrup (or honey) and vanilla extract over the mixture. Sprinkle the ground cinnamon and salt evenly and toss to coat so flavors distribute. Add the dried raisins, chopped dried apricots, and shredded coconut (if using) and mix thoroughly. Taste and adjust: add an extra 1/2 tablespoon maple if you prefer sweeter cereal or another pinch of salt to enhance flavors.

Spread the cereal mixture on a wide plate or baking sheet in an even layer and allow it to cool completely to room temperature (about 20–30 minutes). Cooling prevents clumping and keeps puffed components crisp. Once cool, transfer to an airtight container. The cereal keeps at room temperature for up to 2 weeks; store in the refrigerator for up to 4 weeks for maximum freshness.

Spoon about 1 cup of the Brekkie Cereal into a bowl. Add 1 cup of your chosen milk or 1/2 cup yogurt plus 1/2 cup milk for a creamier texture. Top with sliced banana or berries if desired. Let soak 1–2 minutes for softer oats, or eat immediately for crunch.