HOMEMADE GRANOLA CEREAL
This is a great granola recipe. So easy and so delicious!
Provided by CookingZach
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 35m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix oats, flour, honey, wheat germ, cashews, almonds, vegetable oil, coconut, brown sugar, vanilla, and salt together in a large bowl; spread onto a baking sheet.
- Bake in preheated oven for 15 minutes, stir, and increase heat to 325 degrees F (165 degrees C). Continue cooking until the granola is golden brown, about 10 minutes more. Cool granola completely before storing in an air-tight container.
Nutrition Facts : Calories 331.5 calories, Carbohydrate 55.2 g, Fat 10.6 g, Fiber 5.5 g, Protein 7.7 g, SaturatedFat 1.9 g, Sodium 180.4 mg, Sugar 24.5 g
HOMEMADE CORN FLAKES CEREAL
This recipe for corn flakes cereal made from scratch bakes in the oven. It stays crunchy in milk and has a lovely sweet and toasted corn flavor that is almost identical to that of the boxed cereal. The recipe makes a small batch (enough for 2 to 3 small bowls of cereal), but you can easily double or triple it-just be sure to divide the batter into additional baking sheets so that it doesn't come out too thick. This cereal is also great to snack on, to top yogurt or ice cream, or to crush to use as breading.
Provided by Alejandra Ramos
Time 2h10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper or foil and grease lightly with oil or baking spray.
- Whisk 1 cup of the cornmeal with the sugar and salt in a medium bowl. Add the vanilla extract and 3/4 cup water, a little at a time, stirring until the batter is smooth and thin. If it's too dry, add additional water. You want something the consistency of pancake batter.
- Pour the batter onto the prepared baking sheet and spread out evenly. (It won't reach the edges, but that's OK. You want a nice thin layer, about 1/4 to 1/3 inch thick.)
- Combine the remaining 1/2 cup cornmeal with 1 teaspoon water and mix until the mixture resembles coarse breadcrumbs; add an additional teaspoon or 2 of water, if too dry.
- Sprinkle the top of the batter with the cornmeal crumbs (this will help give it a little extra crunchy texture).
- Bake on the center rack, keeping a close eye on it, until the dough has dried out and cracked, 10 to 15 minutes. You're looking for a cracked arid-desert landscape look to it.
- Remove from the oven and reduce the oven temperature to 250 degrees F. Let the baking sheet cool, then use your hands to tear and crack the dough into small flakes. Return to the oven and bake on the center rack until the pieces are toasted, crisp, and golden, about 45 minutes.
- Let cool completely before serving with milk or as you would any cereal. Store leftovers in an airtight container in a cool dry place for up to 2 weeks.
CORN CEREAL CRUSTED FRIED FISH
Corn cereal is slightly sweet and extra crunchy, which holds up well to the walleye-a mild flaky whitefish common in the upper Midwest-though feel free to sub out any mild flaky whitefish. The smokiness and tanginess of the tartar sauce balances all the flavors out.
Provided by Molly Yeh
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the tartar sauce: In a medium mixing bowl, add the mayonnaise, yogurt, relish, mustard, parsley, smoked paprika, garlic powder and cayenne and stir to combine. Refrigerate until ready to serve. (Makes about 1 cup.)
- For the fish: Put the corn cereal flakes in a large resealable plastic bag. Crush with your hands or a rolling pin to make medium size crumbs (the mixture should be a little finer than oatmeal). Pour into a shallow bowl and stir in the paprika. Spread the flour in a second bowl and beat the eggs in a third bowl with 1 teaspoon of salt.
- Season the fish all over with the remaining 1 teaspoon of salt. Dredge in the flour, then the eggs, then roll in the cereal crumbs, patting them on to coat evenly.
- Heat about 1/2 inch of neutral oil in a large skillet (cast iron or otherwise) over medium heat. The oil is ready when a cereal crumb sizzles on contact. Standing a safe distance away from the stovetop, slide the breaded fish into the oil and cook until golden, 2 to 3 minutes. Turn and cook the second side until golden, 2 to 3 minutes more. Drain on paper towels and season with salt. Serve hot with the tartar sauce and lemon wedges. The fish is best eaten right away but leftover tartar sauce will keep, covered, in the fridge for 2 to 3 days.
HOMEMADE CEREAL
My mother-in-law has made this wonderful granola cereal recipe for years. It's so flexible, and so much cheaper (and better) than the store-bought granola.
Provided by Lovesmurfs
Categories Breakfast and Brunch Cereals Granola Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- In a large bowl, mix oats, wheat germ, and wheat bran.
- In a medium bowl, blend brown sugar, vegetable oil, honey, and water. Mix in vanilla extract, cinnamon, nutmeg, and salt. Stir the brown sugar mixture into the oat mixture until evenly moist, and transfer to a large, shallow baking dish.
- Bake 45 minutes in the preheated oven, stirring every 15 minutes, until lightly brown. Mix dates, pecans, and coconut into the dish, and continue baking about 15 minutes. Allow to cool, and store in airtight containers.
Nutrition Facts : Calories 525.5 calories, Carbohydrate 76.8 g, Fat 22.3 g, Fiber 11 g, Protein 10.7 g, SaturatedFat 4.4 g, Sodium 219.3 mg, Sugar 33.2 g
HOMEMADE WHEAT FLAKES CEREAL
I absolutely love cereal and it can be really fun to make your own - plus it's a great project with kids because they can flavor the flakes exactly the way they like. When spreading out the batter, remember that the thinner you spread, the crunchier and flakier the flakes will be!
Provided by Carla Hall
Categories main-dish
Time 2h30m
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and lightly spray with oil.
- Whisk together the whole-wheat flour, wheat germ, cinnamon and salt in a medium bowl. Mix the honey and vanilla with the water in a liquid measuring cup, then slowly pour the liquid in a stream into the flour mixture, stirring constantly, until it becomes a pourable batter (like a thin pancake batter); add more or less water as necessary. Pour the batter onto the prepared baking sheet, then use an offset spatula to spread the batter evenly all the way to the edges, smoothing the top so that it is quite thin (you can also use a rolling pin and roll the batter out between two sheets of parchment paper). It should be no more than 1/4 inch thick.
- Bake until the top is dry and begins to crack, 15 to 18 minutes. Let cool until it is cool enough to handle, 10 to 15 minutes. Reduce the oven temperature to 250 degrees F.
- Break the baked layer into 1/2- to 1-inch pieces. Spread the broken pieces evenly on the same baking sheet. Bake, stirring halfway through and redistributing on the baking sheet, until the flakes are dried and crisp, 45 to 50 minutes. Allow to cool completely. The cereal can be stored in an airtight container at room temperature for up to 2 weeks.
HOMEMADE CEREAL BARS
My kids love to eat the boxed cereal bars. Even the organic ones have things I can say, let alone spell. So I search and came up with my own. My kids love them.
Provided by bookchasers
Categories Breakfast
Time 1h10m
Yield 16-24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- FILLING:.
- Heat fruit in a saucepan over med-low heat, stirring occasionally.
- Cook until the fruit begins to cook down and thicken, about 15 minutes.
- If the fruit is to chancy, put in a blender to puree for a few pluses then put back into the pan.
- Whisk in cornstarch and cook 5 more minutes.
- Taste fruit and if it is too sour add 1 teaspoon of sugar until it is to taste.
- Put fruit into a heat safe bowl and into the fridge until cool. About 20-30 minutes.
- You can make the fruit up to 2 days prior to using.
- CRUST:.
- Cream butter, sugar, vanilla and applesauce
- Add to flour and mix throughly.
- Place dough onto plastic wrap and form into a brick. Cut in half and wrap each in plastic wrap and chill in fridge for 20-30 minutes.
- Roll out half of the dough and transfer onto a parchment paper lined cookie sheet. To make it eaiser on myself, I rolled the dough out between 2 peices of parchment paper.
- Spread fruit onto dough.
- Roll out 2nd half and place on top. Press down the sides to seal them. Use an egg wash if you want to help keep sides sealed.
- Trim the edges if you want it pretty. :).
- Bake for 25-35 minutes or until lightly browned.
- Take out of pan and cool completely on cooling rack.
- Cut bars into desired size.
- Store in an airtight container for up to 3 days. Use parchment paper between layers.
- Freeze remaining bars in freezer safe container or bag. Let thaw overnight in fridge.
Nutrition Facts : Calories 295.1, Fat 13, SaturatedFat 7.5, Cholesterol 30.5, Sodium 106.1, Carbohydrate 40.3, Fiber 2.6, Sugar 14.7, Protein 5.1
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