Homemade Breakfast Cereal — crispy & delicious!
I've found a new recipe for homemade breakfast cereal (or a delicious granola snack) to replace my old one that an honest friend told me tasted like astro-turf, lol!
Don't we all wish there was a breakfast cereal we could feed our kids on busy mornings? Something that not only didn’t have junk like artificial colors and flavors or tons of sugar (“Foodless Foods”), but also one that does have some nutrients?!
Or maybe a quick healthy after-school snack that the kids could reach for before scooting them off to practice or to hold them over until suppertime?
I’ve got the perfect recipe for you…
At the Wise Traditions conference in November, I tried some delicious homemade soaked granola in a bowl with milk for a nutritious cold breakfast cereal. I hadn’t had breakfast cereal in so long, and it was goooood, so I decided to give this a try! (A perfect alternative to store-bought boxed breakfast cereals.)
I have a knack for burning things lately
On my first go I got to the very last step before bombing out, as you can tell by this black-bottomed pan. If you think you might want to increase the temp a bit to crisp it up faster, I suggest you re-think that idea. Apparently the maple syrup in this can cause it to burn quickly. This was only in the oven for 15 minutes at 350* and just like that, all sorts of expensive ingredients were gone. Learn from my mistakes! The pieces on top tasted good anyway.
Once I made more crispy nuts, I was ready to try again. This time it was so delicious, I can’t stay out of it. Each bite is a little different. If you get a dried cranberry there’s a burst of sweet. If you get some oats you get a hearty crunch. If you get a pecan, you get a light crunch of buttery melt-in-your-mouth heaven. 🙂
Homemade Breakfast Cereal/Homemade Granola:
Ingredients and Instructions:
- 6 cups organic oatmeal
- 6 cups warm filtered water
- 3/4 cups yogurt, whey, or buttermilk (I used a combination because I was almost out of homemade yogurt and homemade buttermilk.)
Mix well and cover. Let set for 24 hours.
If it’s very wet you can strain it a bit if needed, then spread onto two greased (or parchment paper-lined) cookie sheets. Place in 170* oven (or lower if your oven goes lower) and leave it for a couple hours, turning over once. At this point it was bedtime, so I turned the oven off and left it there overnight with the oven light on, not wanting to ruin another batch.
In the morning melt these items together in a medium saucepan:
- 1 cup organic coconut oil
- 1/2 cup palm or coconut sugar (learn about types of sugar here)
- 1/2 cup real maple syrup (learn ways to use maple syrup here)
- 2 teaspoon sea salt
In the meantime, break up the pieces of oats into a big bowl. Add the following:
- 1 1/2 cups dried cranberries (or raisins)
- 2 cups crispy nuts (I used crispy pecans but almonds would be good, too.)
- 1 cup flour, Einkorn flour is my favorite lately, but I also use sprouted spelt flour (or see this post for how to sprout grains yourself.)
- The melted mixture from above
Stir well. Spread it out onto the two cookie sheets and place them back into a 170* oven. I left it for about 6 more hours. Keep checking it until it gets to the desired crispiness. Enjoy!
If you make this, please tell us how your recipe is different, I love comparing recipes.