Are you tired of the same old store-bought cereals that seem to have a lifetime supply of added sugar and an alphabet soup of unpronounceable ingredients? Well, it might be time to embrace your inner cereal chef and make your own homemade breakfast delight! Not convinced yet? Allow me to sprinkle some cheerful reasons all over your cereal bowl.
Boxed Cereal Prices are…INSANE!
The most satisfying part of making your own cereal is the cost savings. Store-bought cereals can be pricey, especially those fancy artisanal ones that come in a cereal box with a built-in GPS. When you whip up your cereal at home, you’re not just making breakfast; you’re making it rain savings. Plus, you can use ingredients you already have, which means less money spent and fewer pantry items reaching their expiry date.Don’t forget the health benefits! When you make your cereal, you’re in control of the nutritional content. Load up on fiber, antioxidants, and healthy fats with your choice of ingredients. Say hello to fewer empty calories and more nutrients that will fuel your day. It’s like a nutritious breakfast high-five to your body.
And…Boxed Cereals use low quality ingredients…
Ever tried reading the ingredients list on a cereal box and felt like you needed a PhD in chemistry to understand it? Well, with homemade cereal, you’re the boss of your ingredients. Say goodbye to artificial colors and flavors, mysterious additives, and unpronounceable preservatives. Opt for wholesome grains, nuts, seeds, and dried fruits. You’ll know exactly what’s going into your breakfast bowl – no secret code needed!vegan, or just looking for a low-sugar option, you can customize your cereal to match your needs.
Watch How EASY it is to Make Your Own Cereal!
Click the video below to see how easy these recipes are to make. I’ll show you how to create your own copy cat versions of the following cereals:
- Raisin Bran
- Corn Flakes
- Grape Nuts
- Puffed Rice
- Cinnamon Toast Crunch
And these recipes taste better, will stay fresh for weeks or months at a time and will cost you under .75 cents a pound to make. You have nothing loose and could be recouping an extra 20, 40 or more grocery dollars a month!
Now I know some of ya’ll will need extra convincing that you or your family will enjoy these recipes which is why I’m showing side-by-side comparisons of each of the breakfast cereals we’ll make. In the video, I also share my recipe notes for modifications you can make to suite your taste or dietary preferences.
Recipe for Homemade Raisin Bran
Yields 4 cups
- 2 cups whole wheat flour
- 2 cups coarse bran
- 4 tablespoons ground flax
- 1 teaspoon salt
- 4 tablespoons molasses (maple syrup, brown sugar or honey will also work)
- 2 tablespoons avocado oil (or any other flavorless oil)
- 2/3 cup water
- Optional add-ins: 1 cup raisins, 1/2 cup dried fruit, or 1/2 cup nuts or seeds
- Preheat Your Oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Combine Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, coarse bran, ground flax, and salt. Mix well to evenly distribute the ingredients.
- Add Wet Ingredients: In a separate microwave-safe bowl or a small saucepan, combine the molasses (or your chosen sweetener), avocado oil, and water. Warm the mixture gently until it’s easy to stir and the ingredients are well combined. You want it to be warm, not hot.
- Mix and Knead: Pour the warm molasses mixture over the dry ingredients. Stir until everything is well combined. The dough should come together into a ball. If it’s too dry, add a little more water, one tablespoon at a time, until it reaches the desired consistency. If it’s too wet, add a touch more flour.
- Incorporate Optional Add-Ins: If you’re adding raisins, dried fruit, nuts, or seeds to your cereal, gently fold them into the dough at this stage.
- Roll Out the Dough: On a floured surface, roll out the dough into a thin, even sheet, about 1/8 to 1/4 inch thick. You may need to divide the dough into smaller portions for easier rolling.
- Bake: Bake in the preheated oven for approximately 45-50 minutes or until the bran sheet is completely dried out and crisp. Keep a close eye on them to prevent burning, as baking times may vary based on thickness.
- Cool and Store: Allow the homemade raisin bran cereal to cool completely on a wire rack. Once cooled, break into small bite sized flakes. Store it in an airtight container to maintain freshness.
- Serve: Enjoy your homemade raisin bran cereal with your choice of milk, yogurt, or as a topping for smoothie bowls. You can also mix it with fresh fruit for a delicious and nutritious breakfast.
Feel free to experiment with different optional add-ins and adjust the sweetness to your taste. Homemade cereal allows for customization to create your perfect morning meal!
Recipe for Copy Cat Gluten Free Grape Nuts
Yields 4 cups
- 2 cup steel cut oats (gluten-free if necessary)
- 2 cup water
- 2 tablespoon melted coconut oil (or melted butter)
- 6-7 tablespoons coconut sugar (brown sugar or maple syrup also work)
- 1/2 teaspoon sea salt
- Prepare the Oats: Place the oats and the water in a bowl. Allow to stand at room temperature overnight (covered or uncovered is fine) OR if you don’t want to wait bring 2 cups of water to a boil. Stir in the steel-cut oats, reduce the heat to low, cover, and simmer for about 10 minutes. This partially cooks the oats and softens them slightly so you won’t have to soak them overnight. Drain any excess water.
- Combine Ingredients: If you soaked your oats, the following day you’ll rinse and drain the oats, then, in a large mixing bowl, combine the softened oats, melted coconut oil (or melted butter), coconut sugar (or your preferred sweetener), and sea salt. Mix well until all the ingredients are thoroughly combined.
- Shape the Cereal: Transfer the oat mixture onto a non-stick silicon baking sheet (you can use parchment paper, but it’ll be a little sticky). Use a spatula or your hands to press the mixture evenly into a thin layer, about 1/4 inch thick.
- Bake: Place the baking sheet in the preheated 300°F (150°C) and bake for 40-50 minutes or until the cereal becomes golden brown and crisp. Be sure to check and stir the cereal every 10 minutes to ensure even baking and prevent burning. You’ll want use a fork to occasionally stir through to prevent clumping.
- Cool and Break Apart: Allow the baked cereal to cool completely on the baking sheet. Once cooled, break it apart into small pieces or chunks. You can use your hands or a spoon to do this.
- Store: Transfer your homemade Grape Nuts cereal to an airtight container to maintain its crispness and freshness. Store it in a cool, dry place.
- Serve: Enjoy your homemade Grape Nuts cereal with your choice of milk (dairy or non-dairy), yogurt, or as a topping for smoothie bowls. You can also mix it with fresh fruit for a delightful breakfast or snack.
Feel free to adjust the sweetness level by adding more or less sugar or syrup to suit your taste preferences. This homemade version of Grape Nuts cereal allows you to enjoy the classic crunch and nutty flavor in a way that fits your dietary needs and flavor preferences. Please note: After about 45 minutes, if the oats are sufficiently brown but still have some moisture in them, reduce the oven temperature to 250 or 275 F, and continue checking and stirring every 5-10 minutes or until crisp and dry. If the oats are mostly dry but a few pockets of slight moisture remain, you may turn the oven off and allow the oats to sit in the still-hot oven until they are cool
Quick Recipe for Puffed Rice Cereal
Yields 4 cups
2 cups paraboiled rice (any thick rice, do NOT use wild rice)
2 cups salt
- Heat a Pot or Pan: Place a heavy-bottomed pot or deep skillet over high heat. Fry the salt until it gets super hot. BE sure to stir frequently. There’s no need to add any oil or cooking spray.
- Add rice: Add the rice, stirring continuously. As the rice heats up, the moisture trapped inside each grain will turn into steam, causing the rice to puff up. This usually happens within a few seconds. You’ll hear a popping sound similar to popcorn.
- Shake and Stir: While the rice is puffing, continuously stir the salt/rice mix to ensure even heating. This helps prevent burning and encourages uniform puffing.
- Continue Puffing: Continue heating and shaking or stirring for approximately 3-5 minutes or until most of the rice has puffed up and turned crispy. The exact time may vary depending on the heat source and the rice.
- Remove from Heat: Once the rice has puffed up and has turned crispy, remove the pot from the heat immediately to prevent overcooking or burning. Use a colander fitted with a bowl to separate the puffed rice from the salt!
This homemade puffed rice is a simple and healthy alternative to store-bought varieties, as it doesn’t require oil for puffing. It’s a versatile ingredient that can be used in a variety of sweet and savory dishes or enjoyed on its own as a snack.
Homemade Corn Tortilla Flakes
Yields approximately 6 cups of tortilla cornflakes
For the Homemade Tortillas:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons vegetable oil
For the Cornflake Coating:
- 6 homemade tortillas (prepared as per instructions below)
- 2 tablespoons vegetable oil (or any flavorless oil)
- 1/2 teaspoon salt (or to taste)
For the Homemade Tortillas:
- Prepare the Dough: In a mixing bowl, combine the all-purpose flour and salt. Gradually add the warm water and vegetable oil while stirring until a dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for about 2-3 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour; if it’s too dry, add a bit more water.
- Divide and Shape: Divide the dough into small, evenly sized portions (about the size of a golf ball). Roll each portion into a thin, round tortilla, about 6-7 inches in diameter.
- Cook the Tortillas: Heat a skillet or griddle over medium-high heat. Once hot, place a tortilla on the skillet and cook for about 1-2 minutes on each side, or until it puffs up and develops light brown spots. Repeat with the remaining portions.
- Cool the Tortillas: Allow the homemade tortillas to cool completely on a wire rack. They will become crispier as they cool. If they’re not entirely cool before proceeding, they may become soggy when coated.
For the Tortilla Cornflakes:
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Position the oven racks in the middle of the oven. Bake in the preheated oven for 8-10 minutes, or until they become crispy and lightly golden brown. Keep an eye on them to prevent burning. Alternatively, you can use a dehydrator to completely dry out the tortillas for several hours.
- Coat the Tortillas: Once the tortillas are cool, stack them on top of each other and use a sharp knife, scissors, or your hands to break them into cornflake-sized pieces. You can make them any shape you like.
- Cool and Store: Allow the homemade tortilla cornflakes to cool completely on wire racks. They will become even crispier as they cool. Once cooled, transfer them to an airtight container to maintain their crispiness. Store them in a cool, dry place.
These homemade tortilla cornflakes are a unique twist on classic cornflakes, offering a wonderful texture and flavor that’s perfect for breakfast or creative culinary experiments.
Homemade Cinnamon Toast Crunch Cereal Recipe
Yeild: This recipe is perfect for stale bread or using whatever quantity of bread crusts you have around. The following proportions are recommendations, not rules and will yield 3 cups.
For the Cereal:
- 6 slices of bread (white or whole wheat)
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- Start by rolling the bread flat with a rolling pin. Then cut off the crust and cut the bread into small cubes.
- Heat some butter a non-stick pan and toast the bread.
- Mix sugar and cinnamon together and cook it with the bread cubes until the bread cubes are toasty.
- Remove the bread cubes from the pan and allow them to completely cool, which, will get them even more crisp.
- Optional: Dunk the bread cubes in any of the remaining sugar/cinnamon mix.