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Many people might be surprised to learn that making your own homemade cereal is well worth your time! The reason is that boxed breakfast cereals are some of the most toxic, unhealthy foods you can possibly buy!
What’s more – believe it or not – organic cereal brands and whole grain cereals are the absolute worst!
The reason is that the violent processing required to make boxed cereal (called extrusion) is so high in temperature and pressure that the proteins in the grains are completely denatured and rendered toxic from the ordeal. Organic boxed cereal is the worst of all because it is whole grain and therefore higher in protein. (source)
Ever wondered how all those shapes and flakes are made? The cereal grains are actually liquefied in order to create the slurry necessary to create the desired form. This destroys the integrity of the grains making them difficult to digest and toxic for the body too.
So don’t be fooled by boxed cereals that only have a few ingredients. The ingredients label tells you nothing about the dangerous processing that occurred to produce the cereal!
Toxic foods are frequently the most addictive (think MSG and aspartame/nutrasweet), so even though it is difficult, you simply must eliminate these foods from your pantry for good! Cold breakfast cereals are some of the most addicting processed foods on the market in fact.
I just cringe when I see parents giving their toddlers Cheerios and other boxed cereals as finger foods. If these parents only knew how toxic these foods are, perhaps they would think twice about handing it out so freely to their children.
The good news is that you can make a very delicious, healthy alternative yourself at home!
How to Make Breakfast Cereal (How-to Videos)
The first video below demonstrates how to make and bake the breakfast cereal batter. The second video shows you how to crumble it into bite size pieces and gently dehydrate for the satisfying crunch in a bowl with milk!
The written recipe follows 🙂
If you would like to know how to make this cereal Paleo, here is a homemade grain free cereal recipe to try instead.
Homemade Breakfast Cereal Recipe
Recipe for how to make cold breakfast cereal so that you can avoid the toxic, overly processed boxed versions at the store. Organic cereal isn’t any better!
Ingredients
- 6 cups flour preferably freshly ground for optimal nutrition
- 3 cups whole yogurt plain
- 3/4 cup coconut oil
- 1 cup maple syrup dark, preferably organic
- 2 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp sea salt
Instructions
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Mix fresh flour and soaking medium of choice in a large, glass bowl. Cover with a clean cloth and rubber band and leave on the counter for 24 hours.
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Mix all the remaining ingredients including fresh cinnamon into the batter after soaking is complete.
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Pour into 2 – 9×13 pans and bake at 350 F/ 177 C for about 30 minutes until a toothpick inserted in the center comes out clean.
Do not overbake!
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Let cool and crumble the coffee cake into small pieces (see second video above for ideal size) and dehydrate on cookie sheets at 200 F/ 93 C for about 12-18 hours. Turn cereal pieces every few hours to dry evenly.
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Store in airtight containers in the refrigerator.
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Serve alone as a finger food snack or in a bowl with either dairy or nondairy milk.
Recipe Notes
Substitute whole milk kefir, buttermilk, or clabbered milk for yogurt if desired.
For dairy free cereal, use 3 cups water plus 2 tablespoons lemon juice or store bought or homemade apple cider vinegar.
Substitute date syrup for the maple syrup if you wish to sweeten only with fruit. Do not substitute honey as cooking honey is not healthy.
More healthy breakfast cereal ideas
I made the recipe into a coffee cake with walnuts and dates on top for my family and they loved it! Thanks, as former cereal lovers we are so happy to have our cereal back!
what about Flax Plus® Pumpkin Raisin Crunch ? i found you looking at how to make my own
I too was surprised you had the milk in a plastic jug. Anyway…do you have a tutorial on how to clabber milk? Thanks!
.@gfraggle99 The coffe cake (into cereal) recipe can be found here: http://j.mp/oBF2Wr (the actual recipe is printed in part 2)
I just want to say I am very surprised to see you using a plastic container for your milk.
Hi Sarah, I found your blog through the “Is Your Flour Wet?” ebook and just tried your cereal. As a family, we were getting tired of oatmeal and missed the simplicity of the kids being able to make there own breakfast. So, I used rye flour, homemade yogurt, homemade maple syrup, 1/4 cup coconut oil (all I had left at the time) and a stick (1/2 c) of melted butter, everything else I followed exactly. When we got to the final product, we found it so hard and crunchy, tasted great, but we ended up putting warm milk on it and letting it soak up some to soften. Do you think the butter made it harder, or the rye flour, or maybe my pieces are just too big ( I had kid help)? I am going to pulse the rest in my food processor and try it that way. Thanks for the recipe ans the response! hugs, Jen
Jennifer, from my experience with baking and eating all things rye (i am from Russia, where rye is used alot), it is probably the rye that made it so hard. rye bread is extremely dense. i would use a different flour next time….
GAPS approved cereal. Thank you Sara for your recipe. I used almond flour and 1 C of coconut flour and soaked it in home made yogurt plus I used honey as the sweetener. It didn’t look anything like yours, or even bake well, but after dehydrating it turned out GREAT!
Heather … would you write me a guest post for this blog with your recipe? MANY folks could benefit from this great idea. If you don’t want to write the post, can you email me the changes you made to my recipe with your website or blog so that I can be sure you get the credit? Thanks!!
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