Print the recipe card! homemade oatmeal squares cereal
After trials and bumps along the way this cereal recipe is finally ready to share! Launched from a cold cereal recipe given in “A Bite of Independance Through Self Sufficiency” it uses wheat starch as a binder, an ingredient I’d never known is used in making cereals. I’m excited to have another option in my breakfast plan as well as something the kids can enjoy nibbling on as a snack! I hope you enjoy it too!
makes 20 cups (the equivalent of 3 boxes of cereal)
8 cups oat flour (grind either rolled oats or oat groats into flour)
1 cup barley flour (grind barley through a mill on fine grind)
1 cup brown sugar
4 TBS baking powder
4 tsp. baking soda
2 TBS + 2 tsp. malt powder
2 tsp. salt
2 cups powdered wheat starch (cooked with 1 cup water to a thick paste) *see note for where to buy
1 cup honey
1/4 cup molasses
3/4 cup water
3/4 – 1 cup whole wheat flour (plus more to use in rolling out the dough)
Mix first seven dry ingredients together. In a saucepan cook wheat starch and water on low heat until mixture becomes a thick paste. Add to the dry mixture along with honey, molasses, water and whole wheat flour. The dough should be stiff but not dry. Cover the remaining dough in the bowl while working so it doesn’t dry out.
Roll dough out onto a lightly floured surface and trim using a pizza cutter into large squares. Using a metal spatula, remove dough squares to a baking pan. Working with a second baking tray, cut the squares into 1/4 in. strips of dough and place alternate cut strips to the second baking tray to allow space between strips in baking. Cut the strips into squares and bake at 325 for 8-10 minutes (until cooked but not overly browned). Allow to cool, break into squares where needed and enjoy.
cooking the wheat starch…
Add just enough flour (somewhere between 3/4 – 1 cup) so that the dough is stiff but not dry.
The dough ready to roll…
Rolling out the dough
Roll to about 1/8 ” thickness…
Place rolled dough onto baking tray and cut into 1/4″ – 1/2″ strips, removing alternate strips to a second baking tray to make space for baking.
Ready to bake…
Bake for 8-10 minutes until cooked but not overly brown (they’ll be too hard if over cooked). Break apart where needed after cooling and enjoy!
- For those who can’t have wheat, I’d think either tapioca starch or corn starch could be tried out in place of the wheat starch while also substituting out a different flour than the 3/4 cup whole wheat. If you try this please leave a comment to let us know if it works! (*see the comments for some better ideas and information on this)
- I really had to chase around to find the wheat starch. I shopped Asian grocery stores, high end grocery stores, health food stores, all without success. I finally found it (sold in 50 lb sacks) through Honeyville Grain. There was one other online distributor I found, but I decided if I was going to pay for shipping I’d rather go with the larger quantity. Besides that, Honeyville charges just $5.00 for shipping no matter what so to me it made more sense. Now I have more than enough wheat starch (50 lbs, a crazy amount!) ready to use.
- I like that with that with how much cereal this recipe makes I won’t have to worry about it disappearing the very same day it’s made! With 20 cups, the equivalent of 3 boxes of cereal, there’s plenty for everyone to have more than a couple bowls 🙂