Go Back
–+ servings
Print Recipe
5 from 2 votes

Homemade Flaked Cereal

Learn how to make homemade flaked cereal with the ingredients you want, and you'll never have to buy boxed cereal again.
Prep Time5 minutes
Cook Time1 hour
Soak Time12 hours
Total Time13 hours 5 minutes
Course: Breakfast
Cuisine: Americana
Servings: 12 servings
Author: Mary Bryant Shrader

Equipment

  • Large mixing bowl
  • Spatula or wooden spoon
  • 2-3 half-sheet size baking sheets (18" x 13")
  • Parchment paper or waxed paper, optional

Ingredients

  • 6 cups Whole grain flour, any variety, including whole wheat, Spelt, Einkorn, Kamut, etc. (1) Whole grain sprouted flour may also be used. (2) Gluten-free whole grain flours may also be used.
  • 1 tsp Salt
  • 1 tsp Cinnamon, optional Other spice flavorings may also be used up to 1 teaspoon.
  • 2 cups Whole milk yogurt (full-fat) If making a non-dairy option, see Note below regarding Whole Milk.
  • 2 cups Whole milk (full-fat) (1) If milk is not available, you can replace it with water to thin the yogurt. (2) If making a non-dairy option, you may omit the yogurt and milk and replace these ingredients with 4 cups of water or juice and a tablespoon of some sort of acid, such as lemon juice or raw apple cider vinegar.
  • 1/2 cup Maple syrup or honey, optional (1) Sweetening your homemade flaked cereal is completely optional. (2) If you do sweeten it, a dry sugar, such as Sucanat, maple sugar, coconut sugar, or date sugar, may be substituted for the maple syrup or honey. If a dry sugar is used, you will want to increase the amount to 3/4 cup.
  • 1 tsp Vanilla extract Alternatively, other flavored extracts may be used, such as almond extract.
  • 1/4 cup Butter or Coconut oil, melted and cooled 1/4 cup of butter is equal to a 1/2 "stick" of butter. Ghee or mild-flavored oil may be substituted. If using oil, choose one that is the least processed, such as an avocado oil. Avoid soybean oil and other highly processed oils.

Instructions

  • In a large bowl, add flour, salt, and cinnamon or other spice (if using). Whisk together well to distribute the salt and cinnamon with the flour. Set aside.
  • In a separate bowl, mix together the yogurt and milk (or other liquid being used) and add in vanilla extract or another flavored extract, and sweetener, if using. Stir well.
  • Pour the liquid into the dry ingredients. Mix well until the flour mixture is fully incorporated with the liquid and a dough has formed.
  • Cover the bowl with the dough in it and set aside for 8-12 hours in a warm place out of direct sunlight. If you are not comfortable leaving this dough on your counter, you may refrigerate it, but increase the "soak" time to 18 hours. If you are using sprouted flour, you can skip this soak time and proceed directly with the next step.
  • After the soak time is complete, pour the melted fat over your dough and work it into the dough until it is completely incorporated. Set aside.
  • Preheat the oven to 300°F.
  • Next, prepare 2-3 half-sized baking sheets (18" x 13"). If you are not using parchment paper to roll out your dough, then grease each baking sheet with whatever fat you are using in your dough mixture. Set aside.
  • You may also use waxed paper for the rolling process. However, waxed paper can NOT go into the oven, so both the top and bottom sheet of waxed paper would need to be removed when you transfer the rolled dough to the baking sheet. And you will want to make sure that you are transferring your dough to a greased baking sheet.
  • If using parchment paper to roll out your dough, place the parchment paper on a flat surface.
  • Divide the dough into two pieces. Place one piece of dough on the prepared parchment paper, and cover the dough with a second piece of parchment paper. If you are not using parchment paper, place the piece of dough directly on your greased baking sheet.
  • Roll out the dough either between the parchment paper or directly on the baking sheet until it is approximately 1/8" thick or less. If you are rolling out the dough between the parchment paper, you will want to roll it to the approximate size of your baking sheet. If you are rolling out the dough directly on your baking sheet, grease your rolling pin. (You may also use your hands to pat out the dough to the desired thickness, but make sure you grease your hands.)
  • If at any time, some dough oozes out between the parchment paper or seems too thick to be rolled out thinly on the baking sheet, remove some of the dough and return it to the bowl of dough. If this happens to you, you will most likely need to divide the dough into three portions and use three baking sheets.
  • If using parchment paper, once you have rolled the dough to the desired thickness, remove the top sheet of parchment paper from the dough. If the parchment paper sticks, dip your fingers in a bit of water and use your moistened fingers to help release the parchment paper from the dough.
  • Transfer the dough, using the lower piece of parchment paper, to the baking sheet.
  • Place the baking sheet on the middle rack in the preheated oven and bake until the dough is golden brown and crisp, approximately 45 minutes to 1 hour or more. The baking time will depend greatly on how thin you have rolled out your dough and may take more than 1 hour.
  • If you are baking two baking sheets of dough at one time on different racks in your oven, rotate the baking sheets from one rack to the other halfway through the baking time.
  • Once the dough is fully baked, remove the baking sheets from the oven and allow the baked dough to cool on the baking sheets. The dough should now be fully baked and quite hard to the touch and crisp.
  • Once the baked dough is completely cooled, you can break the baked dough into small pieces by hand. (See video.) You can also cover the baked dough with parchment paper or waxed paper and roll over it with a rolling pin a few times until the baked dough is broken into a lot of small pieces.
  • Once the dough—which is now your homemade flaked cereal—is completely broken into small pieces, you will want to store it in an airtight container. This cereal is shelf-stable, unrefrigerated, and you can keep it in your pantry. It will stay fresh and crisp for 3-4 weeks.
  • When you are ready to eat the cereal, you can put it in a bowl with milk just as you would a boxed flaked cereal from the grocery store. You can also eat your flaked cereal dry as a snack.

Video

Notes

Find this recipe and video at https://marysnest.com/how-to-make-easy-homemade-flaked-cereal/
Copyright © 2020 Mary's Nest, LLC, All Rights Reserved