Homemade Breakfast Cereal Recipes

Steps:

• In a large bowl, mix flour with milk, water, and whey.
• cover and leave at room temperature overnight.
• In the morning, preheat the oven to 350 degrees and add remaining ingredients and more water if needed to make pourable batter.
• Prepare two 9-by-13-inch baking pans with coconut oil and pour half the batter into each.
• bake for 30-45 minutes or until toothpick inserted in center comes out clean.
• Remove from the oven and lower temp to 200 degrees.
• Allow cereal to cool and crumble onto baking sheets.
• Bake until completely dry and hard, about 1 hour.
• To get a uniform size, process briefly in batches in food processor.
• Store in air tight containers at room temperature.
• Serve with raw half and half or cream diluted with some water.
• Allow cereal to soften slightly before eating.

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.

Steps:

• Mix all ingredients well. Spread on a baking sheet and toast in 350 degree oven for about 45 minutes, stirring occasionally until browned.

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.