How to Make Homemade Breakfast Cereal
If you resolved to eat better, cook more, and save money in the New Year, you have come to the right place. It seems like every time I go to the grocery store, the price of breakfast cereal goes higher and higher. It got me wondering, would it be possible to make my own cereal from scratch at home?
Keep reading to learn how to make homemade breakfast cereal…
In fact, you can! It’s easy and fun. This recipe is my homemade version of “Grape Nuts.” You know, those delicious little nuggets that are great with milk or sprinkled on top of yogurt.
Start by mixing together the dry ingredients. Whole wheat flour, brown sugar, baking soda, and salt.
Then add the wet ingredients. Buttermilk, butter, vanilla extract and maple flavoring.
Unless you have quite a few 9 x 13 pans on hand, I suggest getting some of those flimsy pans from the grocery store. You will need about 6 all together. These came in packs of three, so it was easy!
Mix together the batter and distribute throughout the pans.
Bake at 350 for about 35-40 minutes. It will have a dense cake-like consistency.
Break into pieces.
In small batches, put the pieces into the food processor until they are ground into small “Grape Nuts” sized bits.
Return to the pans and bake again. This time at 250 degrees for 1 hour, stirring every 15 minutes. This will make the individual bits toasty, crunchy, and delicious!
Can you guess which one is the brand name and which one is homemade? Serve with milk or as a topping over yogurt. I found the homemade version was slightly sweeter and a little softer than the store bought brand. The hearty, fresh flavor was spectacular!
Homemade Grape Nuts
7 cups whole wheat flour
3 cups packed brown sugar
2 1/4 teaspoons baking soda
1 teaspoon salt
2 1/2 cups buttermilk
6 tablespoons butter, melted
2 teaspoons vanilla extract
1/2 teaspoon maple flavoring
In a large bowl, combine flour, brown sugar, baking soda and salt. Add buttermilk, butter, vanilla and maple flavoring, stirring until well mixed. Spread into six greased 9x13x2 inch baking pans. Bake at 350 for 35-40 minutes. Cool. Break into pieces and process in batches in a food processor until pieces are small. Return to baking pans and bake at 250 degrees for 1 hour, stirring every 15 minutes, or until light brown and crisp. Serve cereal with milk. Store in an airtight container. Yield 20 cups.
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