HOMEMADE OAT FLAKES CEREAL
If you are looking for a gluten-free cereal, this is for you. I like the addition of almond flour to add another flavor profile to the flakes, but you could also try other gluten-free flours, like amaranth or sorghum, for a different flavor outcome.
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.
- Put the rolled oats in a food processor and pulse to finely grind into oat flour.
- Whisk together the oat flour, almond flour, brown rice flour, light brown sugar and salt in a medium bowl. Mix the 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
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 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.
CRUNCHY OAT CEREAL
This is nice on its own with milk or use to make my 'Breakfast Cranachan', a mixture of cereal, raspberries and yogurt.
Provided by Jen T
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F/160°C.
- Mix all ingredients together and spread onto a large shallow baking pan.
- Bake for 30-35 minutes, or until golden and crunchy.
- Leave to cool then break up into clumps and serve.
- *This mixture will keep in an airtight container for up to 2 weeks, stored in a cool dry place.
Nutrition Facts : Calories 374.7, Fat 29, SaturatedFat 8.9, Cholesterol 30.5, Sodium 104.8, Carbohydrate 28, Fiber 3.9, Sugar 13.2, Protein 4.4
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