Blueberry-Vanilla Breakfast Cereal with Yogurt and Blueberry Preserves

I eat a lot of yogurt when I'm working, but without something crunchy on top I'm just not satisfied. That's where this breakfast cereal comes in. I always have some in my pantry and even in my freezer for when the need arises. Sometimes I'll skip the yogurt and just pour some in a big bowl with milk, which is why I call it cereal and not granola, but you can call it whatever you want.
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  • Level: Easy
  • Total: 1 hr 40 min (includes cooling)
  • Active: 40 min
  • Yield: Makes 8 cups (2 1/4 pounds)
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1 1/2 sticks (12 tablespoons) unsalted butter

4 cups old-fashioned rolled oats (1 pound), such as Bob's Red Mill

3/4 cup all-purpose flour

3/4 cup packed light-brown sugar

1 teaspoon kosher salt

1/2 cup pure maple syrup

1/4 cup honey

1 vanilla bean, split and seeds scraped out, or 1 teaspoon pure vanilla extract

1 cup dried blueberries (6 ounces)

Plain Greek yogurt, for serving

Blueberry jam, for serving


  1. Preheat the oven to 300 degrees F. Line a large rimmed baking sheet with parchment paper.
  2. In a small saucepan, melt the butter over low heat.
  3. In a large bowl, toss the oats, flour, brown sugar and salt until well mixed.
  4. Whisk the maple syrup, honey and vanilla seeds into the melted butter. Scrape the butter mixture into the bowl with the oat mixture and, using a rubber spatula, mix until the oats are evenly coated. Spread the oats in an even layer on the prepared baking sheet.
  5. Bake the cereal for about 20 minutes, stirring two or three times, until golden and almost dry. Stir in the blueberries and bake for 5 minutes more. Let the cereal cool completely, stirring occasionally to break up the clumps, before serving.
  6. Spoon some yogurt into bowls. Top with some cereal and jam and serve.

Cook’s Note

Do it ahead: The cereal can be stored in an airtight container at room temperature for up to 2 weeks.