Print the recipe cards! homemade cereal honey bunches of oats
For this week’s posts I’m focusing on cold cereal! Yes, you can make it yourself! In today’s recipes we’re looking at the “how to” of two flaked cold cereals. Lo and behold the mystery is revealed! All you need to make them are simple ingredients found in your pantry… healthier and at a fraction of the price of boxed cereal. Your only problem will be in doubling (possibly quadrupling ?) them to make enough to keep up with how quickly they’re eaten!
Both of these recipes were adapted from recipes found in “A Bite of Independence Through Self Sufficiency”, the wonderful (sadly, out of print) book I mentioned in May 10th’s post a few weeks ago. I hope you enjoy them! It’s a great feeling to know you can “out price” and “out smart” the boxed cereals at the grocery store by making it yourself!
Yield: 6 cups
2 cups whole wheat flour
1 tsp. salt
2 cups water
1/2 cup brown sugar
Parchment paper (*optional, but so nice to have for this recipe)
Sift all ingredients well, especially the brown sugar. Mix ingredients with a spoon until they’re the consistency of thinned paint. Pour onto either a greased baking sheet or a baking sheet lined with parchment paper. Tip the sheet or use a spatula to cover the surface with a film, pouring any excess back into the bowl. Bake at 350 about 15-20 minutes until crisp and golden. Pull off sheet and allow to cool before breaking into flakes. If there were areas that were too thick when cooked (they’ll feel a bit leathery after being cooled and won’t crisp into flakes), place back onto the baking sheet (bottom side up) and bake another 7-10 minutes. Allow to cool and break into flakes the same as before. Store cereal in an airtight container.
The baking pans before going in to bake…
After baking, the parchment paper makes it really easy to pull off the baked portion to cool. Once cool, it’ll easily break into flakes so long as you haven’t poured it too thickly onto the pan. The darker areas in the picture below are where it easily broke into flakes, while the lighter parts (poured more thickly) needed to go back into the oven, bottom side up, to cook again.
Finished wheat flakes
These pieces go back into the oven (for about 10 minutes) to bake again…
All done! The result of this recipe yields about 6 cups of wheat flakes. Mmm…tasty!
“I Wanna Be like Honey Bunches of Oats” Cereal
(Oat Flakes with Oat Clusters and Fruit)
Yield: 10 cups
2 cups Oat flour (put rolled or groat oats through your grain mill or high powered blender until finely ground)
1/2 cup brown sugar
1 1/2 – 2 cups water
1 tsp. salt
1/4 cup each, whole wheat flour and tapioca flour
1/2 tsp. cinnamon
1/2 tsp. vanilla
3 cups oats
1/3 cup oil (*I used a light flavored olive oil)
3/4 cup wheat germ
3 TBS honey
1/3 cup water
2 cups freeze dried fruit of your choice
chopped nuts (if desired)
Making the Oat Flakes
Begin again by making sure your dry ingredients have been well sifted. Follow the same procedure as for the wheat flakes. Due to the fine texture of the oat flour you may have to play with the amount of water necessary. Your goal is to have an almost syrup-like consistency. Pour or spread thinly on the baking sheet and bake at 350 for about 15 minutes. Pull off sheet to cool before breaking into flakes.
The consistency you want…
Ready to go into the oven…
After baking and cooling, the oat flakes (thanks to the fine oat flour) are easier to break into flakes than the wheat flakes. Hardly any had to go back in for a second round in the oven.
Making the Oat Clusters
Preheat the oven to 300 degrees. Grease a baking sheet. Toss the oats with the water, oil wheat germ and honey. Form small clusters of the mixture on the baking sheet and bake until crisp, turning half way through, about 20 minutes.
Finishing the Cereal
After baking, combine with Oat Flakes…
Mix together about 1/3 cup honey and enough water to be able to spritz through a spray bottle. Spritz the honey mixture onto the cereal and bake at 300 for 5 minutes. Pull the cereal out of the oven, turn with a large spoon, spritz again and bake for another 5 minutes. Repeat until all the honey has been used.
Add to the finished cereal freeze dried or dehydrated fruit of your choice as well as chopped nuts if wanted. Enjoy!
Store your homemade cereal in an airtight container. This recipe makes a little more than 10 cups.
- 4/13 update: For anyone interested, I’m adding a similar recipe I recently found. I havn’t tried this one yet myself…please comment if you try it and tell us what you think! Here’s the link: http://chickensintheroad.com/cooking/making-your-own-cereal-mixes/