homemade cereal

Make your own cinnamon crunch cereal with whole grains, real cinnamon and honey.

Thermomix recipe: Cinnamon Crunch Breakfast Cereal

230 Grams whole wheat flour

Cinnamon Stick(s)

200 Grams bakers flour

Flakes

Teaspoon bicarb soda

75 Grams Coconut Oil

55 Grams Coconut Sugar

Grams sugar

Grams Honey

Teaspoons Vanilla Bean Paste

Grams milk

Grams Coconut Oil

sugar

Teaspoons Ground Cinnamon

Cinnamon Baking Chips (optional), to serve

Place a handful of the whole wheat flour and cinnamon sticks into Thermomix bowl and mill **1 min/speed 10**.

Add remaining ingredients and mix **10 sec/speed 6**.

Turn out onto Silpat mat and push together. Allow dough to rest briefly before dividing into 4 pieces.

Roll out one piece at a time between 2 sheets of baking paper, to as thin as possible.

Score into squares using a pizza cutter and prick each square with a fork a few times. Keeping the dough on the baking paper, transfer to a baking sheet.

To make topping, melt oil and combine sugar and cinnamon in a small bowl.

Brush the cereal with the melted oil and sprinkle liberally with the sugar and cinnamon mixture.

Bake 8-10 minutes until crisp and fragrant. Allow to cool completely.

Store in an airtight jar until use. Serve with cold milk of choice and Cinnamon Baking Chips.

Introducing the best homemade cereal recipe, aka crunchy honey almond cereal. Think small clusters of crunchy rice crisps, oats and almonds coated in a sweet almond and honey syrup. 

Crunchy Homemade Cereal

½ cups Rolled oats

Rice crispy cereal

Almonds, roughly chopped

tbsp Arrowroot powder ((optional, makes the cereal more crunchy))

Almond butter

Honey ((sub

tsp Almond extract

Cinnamon

Salt

Preheat the oven to 350°F and line a baking pan or cookie sheet with parchment paper.

Add the oats, rice cereal, chopped almonds and arrowroot powder into a bowl. Mix to combine and set aside.

In a pot, add in the honey, almond butter, almond extract, cinnamon and salt. Place the pot on the stove and heat on low-heat, whisking gently, until the syrup begins to bubble gently. You&#39;ll see the sides of the pot will also start to caramelize and turn a golden dark brown. This should take about 3-4 minutes — the syrup should be runny and homogenous.

Pour the syrup mixture over the dry ingredients. Using a rubber spatula, mix the cereal together until everything is coated evenly in the syrup. Sometimes I even use my hands to really ensure that the cereal is mixed properly.

Next, spread the cereal out onto the prepared pan, making sure that the cereal isn&#39;t sticking together in large clumps. It should be in an even, flat layer.

Bake in the preheated oven for 15 minutes, stirring halfway through the bake time, at the 7 minute mark. The cereal is done once it starts to smell super fragrant and it&#39;s golden-brown in color.

Once done baking, let the cereal cool on the counter for 20 minutes before breaking into small pieces and packing up in a glass container to enjoy later.

Homemade cereals that are tastier and healthier than store-bought. Full of chocolate and peanut flavor, the best combo!

Homemade Chocolate Peanut Butter Cereal

all-purpose flour flour

tsp baking soda

tsp baking powder

cane sugar (or coconut sugar)

almond milk

canola oil

peanut flour

peanut butter

cocoa powder

Preheat oven to 350°.

In a large bowl, mix together the flour, baking soda, baking powder and sugar.

Slowly pour milk into the dry ingredients and mix well with a wooden spoon. Add the oil and mix again.

Divide the mixture in two bowls. In one bowl, add the cocoa powder, and in the other one add the peanut flour, peanut butter and 2 tablespoons almond milk. Mix each until well combined.

Transfer the peanut butter batter to a pastry bag fitted with a ¼-inch round tip.

Holding the bag vertically, close to the baking sheet, pipe ¼-inch balls, leaving some space between each. Use a wet knife to cut each ball. This step will take you some time.

Depending on your baking sheets size, you might have to make 2 batches.

Bake for about 10-12 minutes, depending on the size of your cereals. Let cool for 5 minutes and remove from the baking sheet.

Repeat the latest steps with the chocolate batter.

Combine the peanut butter cereals with the chocolate ones and store in a airtight container.

Cereals will stay fresh for about 1 month.

Are you planning to make this cereal using nutella?

How would you make this cereal using nutella?

How can I make this cereal in Chocolate, various nut and seed butters and nutella

Can I use seed butter, other nut spreads and nutella for this recipe?

How much cocoa powder should I use since I'm omitting the peanuts?

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The most viewed homemade cereal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine