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Freezer Cooking Day #2: Almost-Oatless Granola

After cleaning the kitchen, I went to mix together the granola and discovered that I had completely forgotten to check to see if I had plenty of oats on hand when I was making my grocery list. There was only about 1 1/2 cups left. Oops.

Instead of ditching the granola idea, I decided to get creative and see what I could come up with. I used this recipe here and what oats I had and then added in lots of wheat germ, sunflower seeds, flax seeds, coconut, wheat bran, almonds, and sesame seeds to make up for the rest of the missing oats. 


It actually looks like it might turn out quite well. And it will definitely pack a nutritional punch!

Now I'm sticking the Pepper Steak in the crockpot and starting on the Pumpkin Chocolate Chip Muffins.

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  • Momma says:

    That looks great, actually! Way to go for creativity 🙂

  • Joelle says:

    One way I make my granola recipe stretch is to add flaked cereal (such as corn flakes or Special K flakes). That way I don’t have to use so. much. oatmeal. In addition, I also add wheat germ, coconut, nuts, etc.

  • Cate says:

    I hate when that happens! Sometimes it just forces you to be more creative, though, which isn’t a bad thing!

  • Looks good to me! I love improvising on recipes, though when I have to do it because I ran out of an ingredient makes for some stressful moments. I cannot wait to hear how it turns out!

  • Lucky says:

    Do you grind your flax seeds first or just throw them in?

    Money Saving Mom here: I just threw them in, but you could do either. Grinding is supposed to make them more nutritional but I was lazy!

  • Amanda says:

    I see you are also making Pepper Steak. My mother-in-law makes it and my husband and I love it! I made it once, but need to try it again.

  • Kristin says:

    Please post a recipe for your pepper steak! Thanks! Also, I am so jealous that you were able to find red peppers on sale 4/$1! They are so expensive here in Louisiana.

  • Julie says:

    Funny that I see a comment about flax seeds and I was actually come to post about them. Many people don’t realize that whole flax seeds have essentially no nutritional value. Our bodies are unable to break down the seed (umm, think corn) and they MUST be ground. Throwing in whole flax seeds is a waste of the seeds (and money). Note though that for storage, whole seeds last longer and can be stored in the pantry, whereas ground seeds or flax seed oil should be stored in the refrigerator and used fairly quickly because the oils break down very quickly and go bad/lose nutritional value when not in whole seed form.

  • Carole says:

    LOL- it must be flax seed 101 today ‘cuz I came to post about that too. Ditto what Julie wrote; she’s absolutely right! It’s very frustrating to get a product with whole flax seeds in it that I know is just going to go right through our system 🙂 Gotta grind the seeds and then use them pretty quickly. Thanks for all the recipes and posts, Crystal!!

  • Crazy quilt says:

    Nutritional “PUNCH” is right!!! Don’t eat too much!

  • Jeannine says:

    I am enjoying the pictures. I am a visual learner. I have been a homemaker for about 13 years, but did not learn these things growing up so I am still learning! You are never too old to learn and what you are passing down to your children is priceless.

  • Beth says:

    We actually prefer this recipe for granola: We have some in our home with allergies and it is easy to adjust. Also it is VERY moist and not dry like other granola recipes we have tried and TRUST me…I have tried a TON of them!! I tried to give you a HUGE listing of recipes and what not last time but they were not posted. I was a little disappointed that I put all of that effort in and they weren’t there.

  • celina says:

    what do you think…can you freeze granola….i’m the only one who currently eats it here…and it went stale last time….so to freeze or not to freeze?

  • Julie in Indiana says:

    Invention is the mother of necessity.

    You might consider whipping up a plain batch after you buy oats so you can stretch those expensive (and fiberous!) ingredients. :o)

    I make up a double batch once a week before lunch prep; it takes all of 1 minute since my baking supplies are all together and it only has 5 ingredients.

    Enjoy the fruits of your labors. As your family grows your bulk cooking will have to multiply to last that many meals.

  • Kris says:

    I see others already posted about grinding the flax seeds. Same holds true with the sesame seeds. They just go right through, undigested unless they are ground. Ground sesame seeds are the secret ingredient that make my granola so delicious!

    When I first bought sesame seeds in bulk, it took me quite a while to use them up. Now I use them in yummy salad dressings, make my own tahini (very simple and so much cheaper!) and throw them in whatever sounds good. I use a coffee grinder to grind small portions of flax or sesame seed when I just need a little, or blender/food processor if I need more.

  • Jennifer says:

    HI! I’m new to your site and so far LOVE IT! Just wondering on the freezer mashed potatoes – why the crock pot? Is there some reason I couldn’t just cook them on the stove?

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