Video: Healthy Cold Cereal 2

by Sarah TheHealthyHomeEconomist August 19, 2010

The second part of the e-class on how to make healthy cold breakfast cereal is below.    If you missed the first part, click here.

On The Healthy Home Economist Facebook page yesterday, I challenged everyone to go to their pantry and throw out every single box of breakfast cereal lurking in there.   

Can you accept the challenge to banish this toxic food from your life once and for all?

If you choose to accept this challenge, please add a comment below on what nasty cereal brands you banished to the circular file.    It would be encouraging to others reading this blog and considering the same thing.

 
Healthy Cold Cereal

6 cups freshly ground flour (sources)
3 cups plain yogurt, kefir, buttermilk, or clabbered milk (use 3 cups water plus 2 TBL lemon juice or apple cider vinegar for dairy allergies)

Mix fresh flour and soaking medium of choice in a large, glass bowl.    Cover with a clean cloth and rubber band and leave on the counter for 24 hours.

After soaking is complete mix the following into the batter:

3/4 cup coconut or palm oil (sources)
1 cup Grade B maple syrup or honey (1/2 cup sweetener plus 5 drops stevia may be substituted) (sources)
1 Tsp sea salt (sources)
2 Tsp baking soda
1 Tsp vanilla extract (sources)
1 Tsp maple flavoring (sources)
1 TBL ground cinnamon (sources)

Mix these ingredients well into the soaked batter.   Pour into 2 – 9X13 pans and bake at 350F for about 30 minutes until a toothpick inserted in the center comes out clean.   Do not overbake.

Let cool and crumble the coffee cake into small pieces (see video for ideal size) and dehydrate on cookie sheets at 200F for about 12-18 hours.    Turn cereal pieces every few hours to dry evenly. 

Store in airtight containers in the refrigerator.

Sarah, The Healthy Home Economist

 

Comments (212)

  1. I am making this for the first time tonight. As I was explaining to my husband the process, he wondered how much leaving the oven all night will do to the utility bill? I thought that was a question worth asking.

    Reply
  2. Thank you so much Sarah. Can’t wait to try. We just gave up cereal, even Ezekiel. My children miss it so much. I will be using Einkorn as I am learning that is one of the most ancient and nutritious of grains.

    Reply
  3. Awesome recipe! I usually make this cereal every two weeks. Children have grown up but grandsons are here often! They love it! Does anyone happen to know the Nutrition Facts on this cereal? Like calories, carbs, fiber etc? Thanx in advance!

    Reply
  4. Thanks so much for this, Sarah. I had sworn off cold cereals for years and I also miss it. Any reason why you wouldn’t use an even more shallow pan — like a rimmed cookie sheet — to cook and dry the dough?

    Reply
  5. This is exactly what I’m looking for! I hate feeding my kids cold breakfast cereals from the store!( I don’t eat the stuff, because of my rediculous amount of allergies, and it’s near impossible to find something with nothing I’m allergic to) I’m searching out a local source for raw milk, and I’m wondering where I’m going to find grains to use for this process. But once I find all this, I’m definitely giving it a go!

    P.s. My 4 year old really enjoyed the video too. She sends her love ( the way only a four year old can! She was blowing kisses and telling you she loved you. It was so sweet!)
    Kara\’s last post: Found it Friday- The Gap

    Reply
  6. Susan Cline via Facebook February 5, 2014 at 1:29 pm

    Tag me if you answer… that is my question about soaking flour vs. using sprouted flour, sprouted substitutes equally for flour in a recipe, but what about liquid amounts in a recipe, a lot of recipes don’t have liquid, and now you have “wet” flour (after soaking).

    Reply
  7. Jackie, I do have a suggestion for you as I experienced that once. I found that if I bake the “cake” til just cooked and no more,(so that there are no crunchy edges) and then after cooling, I crumble it in my blender. But for me the real solution was in making sure to spread the crumbles thinly on the baking sheet and keeping that temp steady for a few hours so that they crisped instead of dried. I do it at night so that after that initial few hours I leave the heat of the oven do its thing and then in the morning turn the oven on again . Crisping instead of drying is the trick.

    Reply
  8. Jackie Dover-Vickery via Facebook February 5, 2014 at 9:27 am

    I made this cereal with great hope and a sense of excitement, but I must have done something wrong. It was ‘tooth-breaking’ hard, way beyond crunchy. Any suggestions?

    Reply
    • If it is not thoroughly baked and/or the baking soda overreacts with the souring agent and becomes too runny this can cause the issue, it needs to be a light and fluffy cake to turn into cereal look at my comments above for suggestion to making this cereal.

      Reply
  9. Thank-you Sarah! I have been meaning to make this recipe for months and finally did. Just had my first bowl of cereal in a long time and it was delicious!! And easy to do! Thanks for your dedication to helping others create a wholesome nutritious lifestyle. Coconut oil, both virgin and expeller pressed, and grass fed butter have permanent places in the kitchen now. And hopefully, now the homemade cereal. Working on soaking the grains every time. Thanks for all your help!

    Reply
  10. Pingback: Homemade Raisin Bran and Sprouted Wheat Part II | Food.Love

  11. Hi Sarah, just stumbled upon this recipe and your blog, great stuff. Just wondered if you could advise on how long this product will keep? Will be making in the next few days. You’ve earned yourself a dedicated follower! x

    Reply
  12. Hey everyone I have found a great use for the cake portion when it is too dense and moist. You can’t pop it back in the oven to dry it out more it wont work. Usually it isn’t the entire pan just the center,this can be caused by too much batter in the pan or too short of baking time. But what you can do is form the dense cake into CAKE BALLS!!!! Dip them in melted chocolate and yummy!! Of course this rarely happens because I add 1/2 to 3/4 cup cocoa powder to my batter so it is naturally a little drier and a whole lot chocolatey. We call them Mexican Chocolate Cake Balls.

    Reply
  13. Thanks so much for this recipe! I’ve made it twice now and my family is addicted to it – and my kids are cereal snobs. I actually made it with sprouted flour, since that’s all we have, and I followed the recipe exactly, and it turned out very nicely. I crumbled it into smaller pieces the second time around because my kids like it better that way but I didn’t have any trouble getting it to crumble into pieces that were the size you described. We didn’t have any maple flavoring so I added extra vanilla instead, and it was absolutely delicious.

    Reply
  14. Hi Sarah – Thank you so much for this video. I tried making the cold breakfast cereal recipe from the Weston A. Price Foundation Healthy 4 Life booklet. It came out way too hard to eat and we ended up using it for dog treats. Hopefully this go-round will be more successful since I’ll be following your video! My husband eats Basic 4 a few times a week so I am looking forward to getting this figured out to eliminate it from our pantry!

    Reply
  15. Wow. This is fabulous! I made the first batch with spelt. Kids weren’t loving it. But I did…it’s a cross between Wheaties and Grape-nuts. A banana sliced up on it was great!

    For a second batch I did our pancake blend – half soft wheat and 1/4 each kamut and oat groats. I think it will be better received.

    Thank you so much!

    Reply
  16. I am making some now, the smell is not pleasant either. I used Bulgarian style buttermilk as my soaking liquid and it stinks like bad sourdough. The recipe calls for maple syrup or honey which are liquids so maybe effected the baking time for you by using sucanat. Flavor: Grade B maple is very prominent in this recipe and may help cover the sourness. Fresh flour doesn’t effect the flavor just the nutritional value. I made my first four batches with store bought spelt flour, noticed no difference. I have had two batches go “weird” we ate it anyway. With the price of maple syrup, einkorn wheat, coconut oil I am not throwing it out unless it is truly bad.

    Reply
    • I make a double batch every time so it would waste 2 cups syrup, 12 cups flour, and almost an entire jar of coconut oil.

      Reply
      • Also I keep my house cool. If your house is really warm maybe that would spoil your soaking time. I am also a FREAK about the cleanliness of everything that comes in contact with anything I am leaving on the counter for 24 hours or more (kombucha, fermenting vegis, rejuvalac,) I don’t even use a wooden spoon because I am afraid it is harboring bacteria, LOL.

        Reply
  17. I was so excited to try this recipe, especially since my kids LOVE cold breakfast cereal. I don’t know what I’m doing wrong. This is the second time I have tried to make this. The first time I tried this after I let the flour soak for 24 hours it was bubbly and smelled really bad…like a stunk smell so I threw it out, and now for the second time I followed the step by step video and right when I went to start crumbling the “coffee cake” I decided to taste it first. It tasted horrible. It had a tangy kind of sour taste to it, kind of like how sourdough bread tastes. Is it supposed to taste like that?? If not, why is it tasting like sourdough? Please help!

    Reply
    • It doesn’t always taste that great crumbled especially while warm . Sometimes it is like cake sometimes it is similar to raw canned biscuit dough, and super bad when it is raw. I have noticed if the soaking medium is overly sour it changes everything. I started using the freshest buttermilk I can find. Even if it is too sour the reaction with the baking soda changes it (making it swell and liquefy too much). Make sure your grain, maple syrup, coconut oil are not rancid. Also if it is under baked that makes it more sour. After all that go ahead and crumble it and dry it the drying condenses the sweetness. Also I have noticed different brands of maple syrup have varying degrees of flavor and strength that too has changed the outcome. Trader Joe’s is less sweet and less flavorful but if that was all I knew it would have been fine. Coomb’s Family Maple Syrup was by far better but way more expensive.

      Reply
      • Thanks Janna! I ended up throwing it out ’cause I thought it had gotten contaminated with some bad bacteria and I was scared to eat it. So what you’re saying is that even if it tastes bad and has a sour taste to it that I should still dry it out and eat it as a cereal? Would that be safe? I don’t think I undercooked it I think I might have over baked a little, but not too much. Also, I did not use freshly ground flour (I do not have a grain mill). I used an organic, unbleached, unbromated white flour from Bob’s Red Mill, and I did not have maple syrup to use so I used Sucanat instead. Could this be the problem? Should I wait until I get a grain grinder and use fresh flour instead? Thanks for your help! :)

        Reply
        • Dry it and taste it. See if it is similar to grape-nuts. If it is sour then something is wrong. Make sure you are using a glass bowl to soak. When I used soured raw milk like Sarah or older buttermilk is when I have experienced the problems.

          Reply
  18. I’m having the same experience as someone else on here. Just mixed my flour with yogurt and it feels like bread dough. Not sure what that means for the rest of this project. Will continue though. Trial and error right? :)

    Reply
    • Look at the video and see that she touches it and it doesn’t stick to her at all. It she be close to dough texture. BTW added cocoa powder to the last batch, sooooo good!!!!! Cocoa Puffs watch out!

      Reply
  19. Dear Sarah:Thank you for uncompromised teaching of healthy eating standards!!!when making cold cereal is there any other oil besides coconut i may successfully try? my husband does not care for the strong flavor although we realize health is found in the coconut oil. could I melt palm shortening? StephanieHersh

    Reply
    • Expeller pressed coconut oil doesn’t have that coconutty flavor or smell. I don’t think after the maple, cinnamon additions you can taste the coconut.

      Reply
  20. This topic may have already been addressed. If so, sorry for the repeat.
    Could I use this recipe with oats or maybe half flour half oats? I have read your “no granola” post and am curious as to why this method works with wheat but soaked granola doesn’t break down enough. Does it have to do with the lower temperature used for granola?
    Thans!

    Reply
  21. Awesome video, thank you!! I made this but substituted freshly ground Einkorn Flour and it turned out just awesome awesome! I only made half the recipe (just in case!) I did have to add a bit more clabbered milk as the Einkorn Flour seems to absorb so much but it worked out absolutely perfect! I can’t wait for my grandson’s to do the taste test! As much as I’d like them to LOVE it, it wouldn’t hurt my feelings if I got to eat it all myself! Not sure I can get my husband on board as he is only ‘slowly’ trying some of the foods I eat! He’s totally turned off with milk clabbering on the counter, me drinking the whey, kefir and making cream cheese and buttermilk etc etc…..he’s a stickler but slowly slowly he’s eating healthier!! Thank you again for such an awesome video/recipe!

    Reply
  22. Quick question. I made this this morning with yogurt. The consistency is quite different then with something like buttermilk, it’s basically already a bread dough. Will this effect the outcome? Should i add alittle almond milk or something to make it alittle more soupy and stretchy?

    Reply
    • I have used yogurt for other things as well and felt it turned out fine. I have added more liquid so I could mix it more easily if needed. When I used yogurt for the buttermilk biscuits in NT they were the best I had ever tasted.

      FYI, sometimes the yogurt has a stronger sour flavor if you soak for a longer amount of time.

      Reply
    • If you look at the video you see it is stretchy and thick almost like a biscuit dough. I like it this way the runnier the batter the more chance of failure with the cereal, also if your soaking medium is too sour it reacts too much with the soda and seems to liquefy the batter too much. The cereal then takes forever to dry and can be to hard.

      Reply
  23. I LOVE THIS CEREAL; I add raisins and cranberries. (I use spelt flour.)

    I’ve varied the recipe to make awesome “graham wafers”.
    After fermenting 1cup flour and 1/2 cup yogurt I add 1/3 cup sucanat sugar, 1/3 cup butter
    1 tsp baking soda and a pinch of salt ( and lots more cinnamon). I add enough plain flour to make a soft dough and roll out on greased cookie sheet. Dock with a fork, brush with beaten egg white and bake at 350 for about 20 minutes. Cut into squares while still warm. They get beautifully crispy as the cool.

    Reply
  24. I apologize if you have already answered this…read the first half of comments and did not see it addressed. If we have not yet invested in a grain mill is using pre-ground flour ok for now and do you have a preference for brand/type….would coconut flour work?

    Reply
    • Coconut flour would not work as you have to add eggs to make coconut flour act like a grain. What is it 2 eggs for every 1/2 cup of coconut flour?

      Reply
  25. I’ve made this several times, and I really like it, but every time there are certain parts that are so crunchy I’m afraid I’m going to break a tooth, even after letting it sit in milk for awhile! I think what’s happening is that it’s not rising enough in the middle of the coffeecake, so the middle stays underdone while the outside is cooked all the way. I don’t want to overbake, so I take it out of the oven then. But then the un-risen mushy middle turns into hard little rocks when I crumble it. I guess if that happens again, I just won’t use the middle, but I hate wasting it! Any idea why it’s not rising correctly?
    Joanna @ plus other good stuff\’s last post: Meal Plan November 12-18 + Quick Lunch Ideas

    Reply
    • Hi Joanna, you may try checking your oven temp with an oven thermometer. It could be that your oven is a little hotter than the setting you set it to. This would cause the outside to bake quickly but the center to not be quite done. When I bake it mine is a little softer in the center too but as long as I am careful and not press it together it usually stays “fluffy” and doesn’t get too hard after drying.

      Reply
        • If I don’t cover it during the soaking time the same thing happens. I think it is the dry crusted top thatt turn into those tooth breaking pieces.

          Reply
  26. My first 2 batches seemed a little dry but I over dried it both times. I made up a few variations off the original. If it sparks some ideas for you, great! Keep in mind I am low glycemic.

    Orange Cardamom Cereal: Instead of maple flavoring and cinnamon, I substituted 1 tsp cardamom, 3 tsp orange flavoring, and 1 tsp almond extract (keep the vanilla extract the same). I also substituted the maple syrup for 1/2 C agave, 20 drops Sweetleaf vanilla stevia, and 1/2 applesauce. If I had an orange, I would have put in some orange peel and cut down on the extract.

    Pumpkin Spice Cereal: I added 1 C pumpkin and reduced the butter to only 1/4 C, cutting out the maple syrup and maple flavoring as well. (keep the vanilla extract the same) For spices, I added 2 Tbsp Cinnamon, 1 1/2 tsp ginger, 1 1/2 tsp nutmeg, and 3/4 tsp clove. We like SPICE. For sweetener, I added 1/2 C agave and 20 drops Sweetleaf vanilla stevia.

    I really like the flavors. So do the kids. YUM!

    Reply
  27. Hi Sarah!
    I looked through the comments to see if you wrote somewhere about how long the cereal will last in the refrigerator, but I wasn’t able to find it anywhere. How long do you think it could stay fresh in the refrigerator? Thanks.

    Reply
  28. I have made this cereal 3 times now and it has finally turned out perfect. My first two mistakes were still tasty and we ate it all. I thought I would let everyone know my mistakes. First time around, I was impatient with the cooling time. I crumbled the cereal while still warm and it clumped together too much. After drying, it was difficult to eat because the pieces were too big. Just the too warm issue.
    The second time around, I made to coffee cake in one very large pan and it was too thick. I couldn’t get the center fully cooked through. Again, the crumbles were just too hard after drying.
    Finally on the third try, I got it right. Still tastes like grape nuts but really much easier to eat. If you like the taste of this but aren’t happy with the crunch, dont give up! Keep trying to find the perfect crumble for you.
    On another note, my kids really like this as a coffee cake but to them it was more like cornbread. I am assuming its the texture of my flour as I grind it fairly course. So we now are calling this corn bread, but of course there is no corn!
    Thanks for the video!

    Reply
  29. It says a lot that you still get comments years after the original post, including mine. I’ve done the local organic thing for several years and wheat free for two years. I now understand that my body was reacting to the method rather than the presence of the grain. I still eat low grain but thrilled to find out how to prepare them properly. I figure the extra time it takes for bread, tortillas and crackers is because it should be a treat anyway.

    This cereal looks a little like my beloved Grape Nuts that I’ve not eaten in years. You said raisin bran so I’m steeled for something different than my expectation but I sure hope i can get a cereal that is sufficiently like the one i gave up. Thanks for all the work you do to educate us on a better way to prepare food.

    Reply
    • Tastes like Grapenuts to us! only better!
      we soaked in homemade Kefir (ours is really tart)
      It dried in only 5 hours at 200 in my gas range! Good thing i checked on it, i thought i had burned it since it was so dark. but it was delicious! and the house smelled so good!
      only needed a little raw milk and that was it!
      we used honey instead of maple syrup.
      I’m making it again to mail to some of my kids away at school. I may try the dehydrator if it’s free. I did put it on a cookie sheet and not the same pan as Sarah did when i did the final drying bake.

      Reply
  30. Sarah,
    I had a disastrous time trying to make kefir from our raw milk. I could never tell if the consistency was right b/c it is unhommoganized and would separate. This made it very confusing for me, so I decided to just start buying pasteurized kefir from the store so that I could continue with my soaking journey. Then I saw this video and heard you mention clabbered milk! Could I use clabbered milk for all of my soaking?! What a relief that would be. And just to clarify: clabbered milk is raw milk that has been refrigerated past its freshness? That’s it? And there’s nothing at all harmful about eating food soaked in milk that was not fit to drink???

    Reply
  31. You said that you sift the bran now per Rami Nagel. What does that mean? I am excited to try this cereal as my husband is addicted to cold cereal. Love your website!

    Reply
  32. HI Sarah,
    Can you soak in plain coconut yogurt if you can’t have dairy? or do you need to also add the lemon/apple cider vinegar? Thanks!

    Reply
  33. Hi Sara,
    Just wanted to say that we found this cereal to be delicious in flavor and would love to make it again but with changes that would allow it to remain crunchy in the bowl. We found that it got soft and fell apart very quickly. Can you suggest some modifications that would produce a longer lasting crunchy nugget? I was adamant about getting it thoroughly dried out using a combination of the oven and food dehydrator. Thanks for the tutorials!

    Reply
  34. Hi,
    I just made this cereal and it’s very good! I spread the crumbled “coffee cake” over fine different sheet pans. It dried out in about 2 1/2 hours!!! I didn’t have the maple extract yet so I just doubled the vanilla. It seems a little bland, nut maybe that will improve when I make it next time with the maple extract. Thanks : )

    Reply
  35. Hi Sara,
    Thanks for this!! I had tried making some healthy granola by soaking organic rolled oats first then baking them and then crumbling then up and drying them out. From watching your video, I realized I should have put some leavening in it. Do you think your recipe would work using the rolled oats? (After I soaked them they looked like a porridge)
    Thanks so much!!!

    Reply
  36. Just so you know, if you have just a video and no “still” picture, it makes your posts hard to pin on Pinterest. I’d love to spread the word about your great articles–please, make it easy for us!

    Reply
  37. Sarah, I have an abundance of sourdough starter at the moment. Do you have a guess as to how i could adjust the flour amount, use milk, and the starter? I was thinking 5 1/2 c. Flour, 1 c. Starter, and 2 1/2 c. Fresh milk. Maybe only souring overnight, too. What do you think?

    Thanks!

    Reply
    • We have loved this cereal!…especially my husband! Thank you so much, as it’s provided the option to not do granola with oats! I also have sourdough starter and was wondering how I could convert this recipe for sourdough. I saw that Beth had suggested a conversion. I’m wondering if this worked, or do you have a suggestion?
      Thanks so much!!

      Reply
  38. Of course I messed up!!! For some reason mine was not sweet…. I used grade B maple syrup, but it came out tasting really salty/ baking soda-y. hmmmnnn… i guess i’ll jus have to try this one again.

    Reply
  39. Just wondering, could you use the same crumbling and drying technique on a batch of baked oatmeal or a loaf of banana bread and come out with a similar cereal?

    Reply
  40. Sarah,
    In the video for making the cereal you mention using expellar pressed coconut oil. I am 62 and started using organic extra virgin coconut oil after seeing the fantastic results Dr Mary Weston was having treating her husband for Alzheimers Disease. Don’t ever want to go there so am doing everything I can to keep DH and I healthy. I am getting ready to order a 5 pound container of coconut oil and am wondering if I can order a different grade than the one I am currently purchasing to save some money and still be assured that the healthy properties will still be present? I have a hard time trying to convince people in my conversations with them that the inexpensive coconut oil they want to purchase at WalMart is toxic. I hope you have brought that subject up on your site somewhere. Thanks, Ann

    Reply
    • Hi, Ann. In searching the blog comments of other posts, I found that Sarah said she uses Tropical Traditions expeller pressed coconut oil for cooking. She doesn’t use the organic coconut oil because coconuts are a low to no spray product. So to try it myself, I bought a 128 oz tub from them the first time (don’t forget the tool needed to remove the top!) and liked it so much that have since bought a 5 gallon bucket. It will last me a year probably and I keep it in my garage and have a container that I refill in my kitchen. I think Sarah does something similar.

      Reply
      • One more thing – forgot to say that Sarah also said that she uses the virgin coconut oil for therapeutic uses.

        Reply
        • Thanks for the reply,
          I did purchase a 5 gallon and it should probably last about a year, as you say yours will. Ann

          Reply
  41. I would love to get rid of all 50 boxes of cereal-but I am sure my husband would not be happy. And he probably won’t let me do that. (I used to do coupons and I got a lot of cereal for free or under a dollar.) How do I deal with this? I want to honor him and not be “wasteful” but I also don’t want to be responsible for giving us toxic waste filled food. I only have a $45 a week grocery budget for all four of us-I want to eat and live smart with the money that I have-but sometimes it seems such a high price to pay-that I can’t afford it. I trust that God will get me through-but it is hard that I am the only one in this “eat the right way club”. Any advice?
    Kelly-Jo Cole\’s last post: Yummy Raw Foods!! Frozen Fruit Cream!!

    Reply
    • I have saved tons of money by making/using bone broths every week, we always have a large pot of delicious soup/ stew waiting to be eaten, and I know my family is getting the best. Also if you buy your organic grains in bulk and grind them yourself, you’ll save a ton.. It’s hard to swtich to the traditional lifestyle when the world throws crap food at you for under a buck

      Reply
    • Kelly,

      On the rare occasion my children eat something I don’t usually make like cereal, I try to have them have molasses over it. As a mineral rich food I feel it sort of balances out the stealing of minerals that takes place.

      Reply
  42. Let me start by saying that your website is so, so inspiring. It has completely revolutionized my perception of healthy eating–at the ripe old age of 16. I’m constantly trying to live as healthy as I possibly can and let me just say that it is very very difficult when some people swear veganism is the way to go while others vow their lives on paleo. I have converted to traditional lifestyle! Anyway I wanted to ask…I eat Ezekiel sprouted cereals and breads…what are your views on these products?

    Reply
  43. Hi Sarah! This recipe looks great! I’m going to start a batch today! Do you think it will work better to use a dehydrator to dry the cereal out after baking? I’m just curious which would be a better option since I have both. Thanks for the post, the video was great!

    Reply
  44. Hi Amanda!

    I was wondering if i could substitute the Flour by som pure Soy proteïne? since i’m trying to follow a high proteïne diet and the proteine cereals you buy in the shops are soo expencive!

    or how should i do it? I already have the soy proteïne powder!

    Reply
  45. We have been off of cold cereal for 2 years now and my children are still begging just for “one box!… pleeeeaaase?” (which I know I can’t give in to) . I see how addictive it is. I’ve been grinding my own grains for the past 4 years now but have found it to be hard on the digestive systems of some our our children so I’m just starting to get into soaking the grains. I’m hope to try this cereal .. this week. Thank you for your great site and for the video tutorials. That is so helpful.

    Reply
  46. This is a great recipe. It was soooo tasty–I was smiling the whole time I ate the first bowl. Crunchy, chewy (added raisins in the bowl), satisfyingly sweet and yummy. I didn’t have maple flavoring, so I went the ginger bread route: ground ginger, ground cloves and a dash of blackstrap molasses. YUM! Thank you, Sarah:)

    Reply
  47. Hi Sarah,
    I made the cold cereal recipe and it is Very Good. Since, I’m sensitive to coconut (it gives me headache) I was wondering if I could substitute the coconut oil for butter. What do you think?

    Reply
  48. A couple things, first this recipe is da bomb!!! I was in denial about how much I missed cold cereal but when I had this it was like heaven. :) 2nd, for anyone else in a very dry region like where I live, Denver, the drying steps take way less time than the recipe prescribes. I cut some of mine into bars and made baby cookies in about 1.5-2 hrs, and dried out crumbles for cereal in about 3-4 hrs. Baby loved the cookies by the way!! Thanks so much for all you do to spread the knowledge Sarah!!

    Reply
  49. Thank you so much for all your work! My kids missed cereal so bad. We made this last week using all GF flours. I used brown rice, sorghum, potato starch, and tapioca starch, and I added xanthum gum to be soaked too because I had read that it was derived from corn. Those flours are my “baking mix” that I have found to work best for us. I soaked it in raw goat milk with 1tsp of apple cider vinegar for each cup of milk. That is what we would always do when we were out of butter milk. It worked out really well mine was a little drier then yours (but not dried out) after the soak but it did great once I mixed everything in. My kids and I loved it! We added some raisins and really liked it that way too. Thank you again for putting all of these great info online for free! I had to make another one we ate the first so quick.

    Reply
  50. Hi, I don’t know enough about soaking or why it’s good for you. However, I am interested in making the cereal for my boys but the need GF as well as Dairy free. Could you suggest some good alternatives for the soaking? Could I use coconut milk and if so, do I need to add anything to it? How about coconut Kefir? Does coconut Kefir contain any “bad” ingredients like the boxed coconut milks do? Also, what are the best flours to use for GF?

    thanks

    Reply
  51. Hi Sarah, great video. :o)
    I’m just wondering,….in reading all of the comments, you mentioned that once the coffee cake is baked, the enzymes are dead, so, …. I guess, I’m wondering, doesn’t that ‘defeat the purpose’ in some way? I don’t mean to sound negative, I’m just trying to learn. Also, I’m wondering,….what “is” maple flavoring?
    Thank you for your help, I’ve learned so much from you since I discovered your site. Thank you!!

    Reply
  52. Pingback: Foods in Review: Week of 1/1/12 | Real Food For Less Money

  53. I made the breakfast cereal today. I used buckwheat with a little hard red wheat which I ran through my grain mill, then did the soak yesterday. Today I cooked the coffee cake then crumbled it up and put it into my 9 tray excalibur dehydrator at 125F. I also added soaked and drained walnuts to the dehydrator (on seperate trays, of course.) When all was crunchy and cooled, I added the walnuts and rasins and bagged it.
    It is delicious. Thank you so much for this recipe.
    Helen

    Reply
  54. Sarah, the coconut oil you used was liquid but the coconut oil that I recently purchased is solid at room temperature. Do I need to heat it?

    This is my first attempt at making cereal. My husband is addicted to Life (an oxymoron if there ever was one). So I’m working with what I have on had which is organic spelt flour, store bought Lifeway Greek Style Real Kefir and solid coconut oil. If my husband likes it, I’ll invest in a grinder and work on finding a source for whole grains. Thanks so much for this post, and for this website.
    Lisa\’s last post: Walter Jones, that was then, this is now

    Reply
  55. I am so grateful you gave a dairy free soaking option. I will not feed my children cow’s milk in any way shape or form, so thanks for the dairy free tip!!
    I wonder if raw coconut kefir would work?? I will give it a try for my “cereal” eaters in the house.
    Peace and Raw Health,
    Elizabeth

    Reply
  56. My Mom and I tried the recipe. Turned out great. It tastes just like some of the box cereals that we (used to? maybe) buy. We also added some almond extract, and coconut extract, because we did not have any maple extract, to the recipe.
    Afterward, when it was all dehydrated we added chopped almonds and a dehydrated berry mix and it was great.
    Your video was also real helpful. Thanks.

    Reply
  57. Pingback: Recipe Link Love: The Healthy Home Economist – Healthy Cold Cereal | The Coconut Mama

  58. So my soaked flour developed a crust on top. Is this normal? I used freshly ground spelt flour and soured raw milk.

    Reply
  59. Pingback: Weekend Recipe List: Labor & Newborn

  60. In a more recent post, you shared that recent research has revealed that grains should be soaked in water and whey. Is that how you now prepare the flour for this recipe? If so, does the rest of the recipe remain the same or would it need to be altered in some way?
    BTW, I am new to the world of traditional cooking. I was introduced to your site by a friend as I am trying to make some major changes in my life to address my health issues (fibromyalgia, charcot marie tooth, and hypoglycemia) naturally. I have already gleaned so much from your site. Thank you so much!

    Reply
  61. Good morning Sarah,
    Iam definitely a visual learner. Thanks for your video classes.
    I soaked spelt flour and added the ingredents. And now the flour resembles sticky bread dough. Why?
    -Emily

    Reply
  62. hi sarah, i am trying this recipe and have had my flour soaking with coconut kefir overnight. it is 24 hours now and i don’t have the same consistency as you do in the video……. can i still proceed with the baking or do i need to let it sit out longer? thanks!

    Reply
  63. Sarah,

    We eat GF. Would Quinoa work in place of the ground flour or do you have GF suggestions for this cereal? I can’t wait to try it! Thanks! -Alicia

    Reply
  64. Hi Sara,
    Is store bought buttermilk okay to use for this recipe?
    I really enjoy your blog by the way and the videos help tremendously!
    Thanks,
    Karine

    Reply
  65. Sarah,

    This cereal is an excellent idea. My husband loves cold cereal and I have had no idea of how to wean him off of it. I called him at work and asked him to stop at the grocery store on his way home for the maple syrup! One question…how do you friend your grain?

    Thanks so much!

    Love,

    Mary

    Reply
  66. Hello,
    I made a chocolate version. I used raw honey as sweetener. I used 2 tsps of vanilla extract, and added 4 squares of melted organic 100% cocoa to the coconut oil. I turned out great!
    What’s this I hear about needing to sift out the bran or soaking in lemon juice and water? I haven’t heard this before.

    Reply
  67. I use my ancient hand grinder to get the uniform size/shape of the “cake” pieces before drying. I just run large chunks of the cake into the grinder and then dry the resulting pieces.

    Reply
  68. We are currently loving our first batch of this cereal. We haven’t had cereal in the house for a year or so, but my husband has been missing it. I think this will help stop his cravings! I actually think it tastes a little like golden grahams, which was my favorite cereal as a kid!

    Reply
  69. Sarah,
    I enjoyed the videos, and though I had made this cereal before, you reminded me of the recipe and I’ll probably try it again. I have some very clabbered milk and wonder how good it will be to use, as it’s been on the counter several days(in glass) and was in the frig a while before that. Can it get too sour?
    Our son called yesterday while at the store after getting off from work where he’ll be living elsewhere while he’s on the job. He asked my opinion on what he was getting. That was good, but one of the things he planned to get was organic breakfast cereal. I knew it was extruded and not healthy, but now I have more to tell him about how toxic it is with the extra protein. Thank you! If I make this cereal and make extra, he’ll probably take some with him.
    I’ve also started using a regular strainer to try to get the bran out of the flour, and will probably do that with this recipe.

    Reply
  70. Hi Sarah,

    One more question… If I were to make bread from scratch, can I follow the basics of this recipe – soaking ground flour in yoghurt for 24 hours and then baking it? If so, do you have any tips on making it work for bread in terms of what ingredients I should include or exclude or how I should bake it?

    Thanks,
    Ranjani.

    Reply
  71. Sarah,

    My son is gluten/soy/dairy/egg free. I saw the previous post about a GF version of this cereal. I’m wondering what the best soaking agent would be for a dairy free version. I’ve tried soaking oats in lemon juice but my son didn’t like it. Would cultured coconut milk work?

    Thx!

    Reply
  72. Great resource!!! I will see if I can adapt this to the only two cold breakfast cereal textures I ever cared for: Grape Nuts and Shredded Wheat. Might take some work, but the goal won’t be critical since there are no children currently at this address.

    Reply
  73. Sorry for the previous typos! Make that a period after update, a comma after house, and “They all said….”. :). I can spell and punctuate…it’s typing that is more challenging!

    Reply
  74. Spelt soaked in water and lemon juice update Okay, this cereal is a big hit at my house and I have 5 young boys. Hey all said how good it was…not as sweet as store-bought cereal, but good enough to send them all back for seconds.

    I wonder what if there is a taste difference when soaked with the kefir, though. Oh well, they’re happy with it and so am I!

    Reply
  75. Sarah, The Healthy Home Economist
    Sarah, The Healthy Home Economist February 3, 2011 at 12:09 pm

    Hi Beth, soaking longer than 24 hours appears to not make much of a difference according to RAmi’s research if the soaking medium is kefir.

    Reply
  76. Thanks, Sarah. I started a batch and used water and the lemon juice. I soaked for 24 hours and just poured it in pans and put in the oven. Mine looked a little thinner than yours did – still stretchy and bubbly, though. I’ll post again with results when it is finished.

    If we use the kefir, is a 24 hour soaking sufficient to neutralize the antinutrients in the grain? After I posted my previous question, I wondered if a longer soak than overnight would accomplish that and, therfore, the kefir soak would be fine.

    Reply
  77. Sarah, The Healthy Home Economist

    Hi Beth, yes I am now sifting the bran per Rami Nagel’s recommendations. I haven’t tried soaking in water plus a bit of apple cider vinegar yet, though as I was concerned how much this would affect the taste. I do need to give it a go though.

    I have not made this using oat flour. It would be used in equal proportion to the wheat or spelt flour if you want to substitute any portion of the flour amount. Oat flour would need to be sifted and soaked as well.

    Reply
  78. Hi, Sarah! I just discovered this post. In light of recent information on bran, would you now recommend sifting the slept or wheat and using the water and lemon juice for soaking? Also, have you tried using oat flour (from groats) and if so, how would you recommend using them in proportion to another grain and perhaps sifting/soaking then?

    Yours is my favorite blog to read. I follow a few, but find your explanations for the how and why to really be superior. Thank you again for all the hard work you put into this!

    Reply
  79. I am one of those seriously addicted to cereal. It would be my mid-afternoon and after-dinner snack. I would chose it over ice cream. It smelled like cinnamon rolls in the oven. When I took it out I tasted the cake and was nervous about it as I did not find it very tasty. I broke up the pieces and filled my dehydrator, set it on the highest setting which is 155 and went to bed. When we got up this morning we all took a taste in milk and it is very good. My kids immediately asked for their own bowl and are munching away right now. Out of all the things I have eliminated and changed this is my favorite because it meets my craving of cold cereal. I can’t wait to try some different flavors. This is delicious! (by the way, your ginger version will probably be my next).

    Reply
  80. Hi! I am new to this blog and to healthy recipes! I had a question! I REALLY want to make this cereal (I am 5 months preggo and have been CRAVING cold cereal) buuuut I am self diagnosed (for about a year now) with Candida so I try to stay away from sugar/honey/molasses and the like. I seem to do well with xylitol and was wondering if I could substitute? Does it have to be a sticky substance?
    Oh and do you have anything to say about Candida? If so, could you let me know where to look on here for it?

    Thanks!!!!!!! sooooooooo much!
    jackie

    Reply
  81. Will be making this as soon as I grind me some fresh flour! I’ll be back to share my results.
    Two weeks ago I made a soured granola by souring oatmeal in kefir and then adding in oil, sweetener, spices, coconut and nuts (presoaked) I made cookies that dried in the dehydrator and then crumbled them up into granola. Very tasty.

    Reply
  82. Madeleine Blomberg January 11, 2011 at 9:47 am

    You are awesome. I am a member of the Weston A price and have been at 2 of their conferences. I really enjoy watching your videos. You make it seem so easy with everything.

    Thank you for posting and thank you for all the great information!!

    Reply
  83. Hi Sarah,

    I live in North Africa and maple flavoring is not available (or vanilla extract-I’ve learned to make my own) here. What can I use as a substitution?

    I love your blog. Thank you for doing the homework and sharing all your discoveries with us!

    Reply
    • Sarah, The Healthy Home Economist
      Sarah, The Healthy Home Economist January 5, 2011 at 6:22 pm

      North Africa! How cool is that! Someone reading my little blog all the way from Africa. My hubby was born in Uganda and lived there for the first few years of his life .. not too terribly far away from you! :)

      You can try molasses instead as a substitute for the maple flavoring. Not quite as good but still yummy.

      Reply
  84. Sarah,
    Is there a gluten-free grain that I can use instead? I love the sound of all of this but I need gluten free cereal.
    Love your site and all the information that you share. I’m happy to have found ut.
    Thanks.

    Reply
  85. So, do you really expect that I can get past the coffee cake step and have anything left in the pan? Mmmm. I’d just wanted to cut a piece and slather it with butter while it was still warm. I used part ground oats because I was out of fresh ground wheat.

    One other note on cold cereal. I made soaked oatmeal earlier this week and had some left over. I put it in a small bowl in the frig. Then this morning, I took it out, sprinkled some cinnamon over it and drowned it in milk. It was delicious and very quick. Also, growing up, my friend’s mom used to make a huge batch of cream of wheat, spread some in a bread pan and refrigerate. Then the next day she cut it in slices and fried it for breakfast. I think there are some possible, yet healthier, variations there for any cooked cereal.

    Reply
  86. Sarah, The Healthy Home Economist
    Sarah, The Healthy Home Economist December 7, 2010 at 5:35 pm

    Hi Tara, awesome! Let me know how you like it and how it turns out. Thanks for chiming in with your results so far.

    Reply
  87. Hi Sarah, I just made this and it’s in the dehydrator now. I sampled it after baking and think it’s going to make a fabulous cereal! Last night I soaked 3 cups of whole wheat in 3 cups of kefir (my kefir is thick so I did a one to one ratio). Then this morning I followed your recipe but also included walnuts, unsweetened coconut shreds and organic raisins. And half a cup of maple syrup. Fantastic! Can’t wait to pour some raw milk over it and see what my family thinks.
    tara\’s last post: Bone Broth an amazing healer

    Reply
  88. Great info. Thanks so much!!! (And yes it is a mess, lol. It exploded all over my microwave, which I took as a sign I should get rid of it :)

    Reply
  89. Sarah, the Healthy Home Economist October 16, 2010 at 9:43 pm

    No, the milk can't overclabber unless you left it out so long it got mold on it. If it exploded, that is a mess, but what is left inside is still fine to use. No, it is not ever necessary to add culture to clabber raw milk. You would need a culture to clabber PASTEURIZED milk because it is dead, so you would need to add a beneficial culture to get everything going again but it still wouldn't be as good as clabbering raw milk by simply leaving it on the counter.

    Reply
  90. Sarah – a couple questions about clabbered milk. Can it get too clabbered? Mine is quite thick – and while laying on its side (with the cap on) it sort of exploded. Can I still use what is left? Also, this website seems to say that adding culture is necessary to clabber milk, is just leaving it out sufficient? (http://www.organicpastures.com/faq.html)
    Thanks so much!!!

    Reply
  91. With this and with the almond flour, can a dehydrator be used instead of an oven? I have gas for cooking and I am NEVER home for 12 hours! My husband has been wanting a dehydrator and this would be a good excuse to get one. I LOVE cereal but really would like to know that what I'm wating is healthy!

    Reply
  92. Thank you for this. I tried it and the kids were so excited to have cold cereal again. They said it tasted just like raisin bran "and we're so glad it's good for you!" ;) I'm raising little real foodies, love it.
    I added flaxseeds to the batter for a little extra fat and fiber. They incorporated perfectly and it was great because normally when I add flaxseeds to something they fall all over and are wasted. These were stuck right in there and all eaten!

    Reply
  93. Sarah, the Healthy Home Economist September 22, 2010 at 1:13 pm

    Hi Julie, here's the deal with palm oil per Sally Fallon (President of the WAPF):

    Palm oil is farmed as a monocrop, and so will have the same kind of
    environmental impact as any monocrop–soy, canola and corn come to mind. Coconut
    oil is not monocropped, it grows in small plantations as it must be next
    to the ocean.

    The interesting thing about palm oil is that you can produce over 6 times
    more oil per acre as the next best producer, which is canola, so in that
    sense, it would leave less of a footprint on the landscape.

    Much has been said about the displacement of wildlife like orangatangs by
    palm oil. The palm industry needs to address this, such as by contributing
    to parks and safe havens for these and other jungle animals.

    Palm oil is the oil of choice in Europe where they are trying to avoid
    trans fats, since it is naturally saturated. Of all the industrial oils, it
    is the safest one for human consumption.

    Reply
  94. Sarah, the Healthy Home Economist September 22, 2010 at 1:06 pm

    Hi Jennifer, that is so sweet about your daughter! Yes, I want to do an ice cream video, maybe soon!

    The cereal is baked, so there aren't any enzymes left anyway so drying at 200F is not a big deal. You only dry at 150 for nuts to preserve their rawness. I don't know about freezing the cereal. I've never tried this as my family goes through it pretty fast even if I make double or triple batches. I think freezing would be fine though.

    Reply
  95. Sarah, Thank you so much for this video, my 4YO daughter and I really enjoyed watching and learning. She asked me to type to "Ms. Sarah" to send us a video to make ice cream :).

    Anyway, I have two questions: The first is about drying it at 200*. I'm sure I'll use the wrong phrase but doesn't that temp kill the enzymes or something? I thought I read that you should use a dehydrator as any temp. over 150 will "kill"… something that we want in our food. :) Secondly, do you think the finished cereal could be frozen if you're not going to go through it quickly?

    THanks for all you do!!!

    Reply
  96. Only recently I started reading your posts, Sarah. I especially enjoy your thought provoking posts the most… However, I noticed you listed Palm Oil as an optional ingredient for your cold cereals. Since you are interested in educating folks about better food choices, please be sure to point out the dangers of Palm Oil & the environmental impact its consumption has on us. Regards, Julie

    Reply
  97. Sarah, the Healthy Home Economist September 18, 2010 at 11:12 pm

    Hi Kelsey, ghee would be lovely and an excellent substitution for coconut oil. The cereal might be a bit dry though as the coconut oil keeps things so very moist. Just be sure not to overbake or overdry the cereal to be on the safe side.

    Reply
  98. This sounds delicious – can't wait to make it. Do you think it would be okay to substitute melted ghee in for the coconut oil? I just ran out of coconut oil but have some ghee in the fridge.

    Reply
  99. Sarah, the Healthy Home Economist September 6, 2010 at 11:11 pm

    Hi Emily, the crust is ok. Sometimes this happens. Just mix it in and remove any hard bits that won't blend into the batter.

    Reply
  100. HELP! Am I the only one that had trouble with this recipe? We are cereal lovers and since we have given up boxed cereal I have been needing a quick option for the morning. When I mixed my flour and buttermilk I didn't have enough liquid to make a good dough like in your video. They were both out of the fridge/freezer, would that have made a difference? I had to add almost another cup of liquid. I went ahead and let it soak for the full 24 hrs anyways and the next day there was a sandy crust, almost 1/4" thick on top of the mixture (I had left it covered with a rubber band). Maybe I still didn't have enough liquid? I am new to "real foods" but have soaked several times in the past and have not had this problem! Thanks, I look forward to ALL your Thursday videos! They are such a help for me.

    Reply
  101. Sarah, the Healthy Home Economist September 5, 2010 at 12:31 am

    Anita, so glad you are loving the cereal as much as my family! I just love hearing stories like this! It keeps me writing! Awesome!

    Reply
  102. Sarah, My boys love cereal. They would eat 2 bowls at breakfast and another as a snack (when my back was turned.) I use to only buy Raisin Bran and Sheddies.

    Since we cut out cereal we've been eating eggs or soaked oatmeal for breakfast.

    BUT THEN, I tried this and wow! Great flavour! Crunchy. Wonderful. I gave some to my husband with fermented rice milk (Canada…no raw milk) and he came to me TWICE to tell me how great it is.

    Thank you so much for this recipe.
    Anita from Life in this place…

    Reply
  103. Sarah, the Healthy Home Economist August 31, 2010 at 5:58 pm

    Yes, you can soak store flour to break down phytates, but get yourself a grinder as soon as you can so you don't miss out on the wonderful nutrition from fresh flour.

    Reply
    • I have been searching (on and off) for over a year for a grinder. There are so many choices and at this point, I am overwhelmed. Many people have their favorites so it’s been hard for me to find “the one” and some use their blenders.
      Can you offer any suggestions?
      Thank you. And, I love what you write about!

      Reply
  104. I know freshly ground flour is healthier but I am just starting out this process and haven't yet invested in a grinder. Can you soak wheat flour from the grocery store?

    Reply
  105. Sarah, the Healthy Home Economist August 31, 2010 at 3:21 pm

    Hi Erin, my kids do dig into the coffee cake before I've had a chance to make it into cereal a lot of times!!

    Reply
  106. Sarah, the Healthy Home Economist August 28, 2010 at 1:49 pm

    Hi Betty, I've had this happen before and it was because I had overcooked the coffee cake or dried out the cereal too long. You can leave the cereal in a bowl with milk for a few minutes to soften if you have trouble chewing.

    You will never get this cereal like bran flakes as the flakes from the store are extruded which is the violent denturing factory process which makes the cereal toxic.

    Reply
  107. I made your recipe and it is so hard I can not bite into it (I have false teeth).

    What did I do wrong? The batter when mixed did not 'string' together like in your video but stretched a little and broke off. I live in Tx and wondered if it was because of low elevation or humidity (should I have added more buttermilk?)

    Spread the batter in cookie sheets and cooked for 14 hours turning every few hours in my oven at 200 degrees. Could it be my oven temp is really off? No dehydrator yet but want to buy one soon.

    I really do want to learn to make this so it comes out like bran flakes! Thanks so much for your help.

    Reply
    • I know her comment was from August, but it sounds like Betty cooked the BATTER for 14 hours at 200 degrees, instead of baking it about 30 minutes, THEN crumbling it, and THEN baking for 12+ hours. I hope she got this figured out.
      So happy to find this recipe–this will make excellent breakfast for long road trips.
      Thank you!

      Reply
  108. I too absolutely love this cereal! It is so nice and crunchy but not hard on "old" teeth. :-)
    I didn't have maple flavoring and thinking of some of my granchildren who love Peanut Butter Captain Crunch……..sorry guys, i know….. yuk!!…….so I decided to melt a cup of organic peanut butter and stir it in. I wasn't sure if it would work with the extra fat but it dried out perfectly in about 12 hours. I did crumble the 9×13 on a large cookie sheet so I could spread it out more for faster drying.
    The taste was wonderful but no, not peanut buttery like the Yuk cereal. However, I like the idea of a bit more protein. :-)
    I am going to keep playing though I do love the original flavor too but like the option of having more than one kind on hand.
    Thanks big time, Sarah for a natural, tasty, and really not hard way to have cold cereal.

    Reply
  109. I just made some last night! Wow! It really tastes somewhere between raisin bran and grape nuts. I used half syrup/half honey and added raisins at the end. My 10 year old sprinkled a little rapadura on his, and really liked it! It was the first time I have eaten cold cereal and didn't feel a lead brick in my stomach :)

    Reply
  110. Elaine, I have just made this recipe and used a dehydrator instead of the oven. I used the 155 degrees setting (b/c that was the max my unit would go) and the process took about 11-12 hours. It turned out delicious!
    Thank you Sarah, this is so much better that that toxic boxed stuff that me and my family used to be addicted to.

    Reply
  111. Sarah, the Healthy Home Economist August 21, 2010 at 3:56 am

    Hi Dale, if you make the cereal with sprouted flour you do not need to soak it as well. The nice thing about soaking is that it softens the wheat considerably giving it a lighter texture and taste. Sprouting is more nutritious than plain flour soaked, but I think soaking freshly ground flour lends itself better to this recipe than sprouting. I think you would end up with crumbs and not nice sized cereal pieces if you use sprouted flour as baked goods made with sprouted flour(like cookies) are so very crumbly and do not hold together well.

    Reply
  112. I was wondering if I use sprouted wheat do I still need to soak the flour or is it preferable to soak over sprouting?
    Vickie

    Reply
  113. We made your cereal a week before this post. I was amazed at how much it tasted like actual cereal. The flavor was much better, however! We were also pleased with how much one batch makes. One week later, we're just finished our last bowl. Thank you so much for your blog. It has become a treasure to our family.

    Reply
  114. This looks wonderful and I'm eager to try it. I got a dehydrator a couple of months ago and was thinking of using it to dry the mixture out instead of using the oven during the hot summer months – any idea on how long a temp setting?? Thanks so much. I love your videos – I am very visual and find I get so much more out of actually seeing you do something.

    Reply
  115. The only healthy boxed breakfast cereal I have ever found is Ezekiel 4:9 Sprouted Grain cereal. The grains are sprouted and unprocessed and they don't use extrusion b/c it isn't formed or squished into any shape, it's just crumbled grain baked in a similar fashion to this recipe…
    The only downside to this is its VERY expensive as far as cereal goes. Its about $6.99 for a small box that only will give you about 5 small (1/2 cup) servings!
    MUCH more economical to make your own.. I have some of this recipe baking in the oven right now actually.

    Reply
  116. Sarah, the Healthy Home Economist August 19, 2010 at 9:49 pm

    Hi Amy, thanks for the suggestion. I think that will work fine — will do my best to remember that next time!!

    Reply
  117. I would like to try this, but I would like to make a multi grain cereal by combining spelt, soft white wheat, kamut, oat groats, rye, buckwheat, and popcorn ground together. Also, I read your written directions before I watched the video and was glad that I watched it before trying it. When I see a capital T in a dry ingredient, I automatically assume Tablespoon. May I suggest that you change 1 Tsp salt to a lower case t as in 1 tsp salt. It would be less confusing. Thanks for share this recipe. My kids love cold cereal, but I won't buy it for them anymore. I think they would like this.

    Reply
    • Yes, I agree. I was taught in my Home Economics class years ago that tablespoon is abbreviated as TBSP. and teaspoon is tsp. I wish all food bloggers would use this standard. To use Tsp. is confusing

      Reply
  118. Sarah, the Healthy Home Economist August 19, 2010 at 7:47 pm

    Hey Raine, yes, that was an awesome conference call! I will email you and we can set something up.

    Reply
  119. Sarah, the Healthy Home Economist August 19, 2010 at 7:40 pm

    Uncle Sam's is not a good option – flaked whole grains are extruded which is the violent processing that denatures the grain proteins and makes them toxic.

    I have never found a single brand of boxed cereal that is healthy.

    Reply
  120. Oh I thought Uncle Sam's cereal was a great option since it is rolled/flaked whole grains. Hadn't thought about having to soaking to open up the grains. Thanks, I will try this sometime.

    Reply
  121. Sarah, the Healthy Home Economist August 19, 2010 at 5:53 pm

    Soured raw goat's milk is fine to use for soaking. You can get whole grains for grinding from your local grain co-op (Wheat Montana and Breadbeckers are both excellent choices).

    Reply
  122. Hi Sarah – I am leaving this comment because I couldn't find your e-mail address, and I had wanted to ask you about doing a guest post on my site sometime. I have been on your blog before today, and had forgotten that this one was yours…and I love it! I've been trying to get more guest posts going on my site, I've only done one so far, and I would love to have you there. Here is my e-mail:

    raine@agriculturesociety.com

    Keep up the great work and I hope to hear from you! Great conference call today, by the way. :)

    -Raine
    http://www.agriculturesociety.com

    Reply
  123. Sarah, the Healthy Home Economist August 19, 2010 at 5:51 pm

    Hi Kathy, no the cereal would not be gluten free after soaking, but the gluten would be broken down significantly into a much more easily digested form. Many folks who cannot tolerate gluten in unsoaked wheat find that soaked wheat gives them little trouble. Others with a more severe form of wheat intolerance still do not do well on soaked wheat.

    Reply
  124. Sarah, the Healthy Home Economist August 19, 2010 at 5:49 pm

    Tara, I've done some slight variations (using some molasses to make it more gingerbread-y for example), but my family is so in love with this basic recipe, that I really haven't strayed much from it. At least not yet!

    Reply
  125. Sarah, the Healthy Home Economist August 19, 2010 at 5:48 pm

    Plastic ziplock bags aren't toxic to use unless you heat put hot food in them or heat them up in some way. If you are just using for cold storage in the fridge, that's ok. Glass is, of course, the best.

    Reply
  126. Hi Sarah, I am very new to soaking grains but am very interested in the health benefits. I heard you say that the milk breaks the gluten down. Does that mean that this cereal is now considered gluten free?

    Where do you get the whole grains to grind? I live in the city and have never seen this item at the grocery store.

    Also, is raw goats milk ok to use? That's all I can get ahold of right now.

    Thanks!!
    Kathy

    Reply
  127. Wow, I think I might actually try this. I haven't had breakfast cereal in so long. My husband LOVES breakfast cereal and since I don't buy it I guess I'll have to make it…yum!

    Reply
  128. 3 HUGE unopened boxes + 3/4 HUGE box of Cheerios that I got on sale and used coupons. Never really served cold cereal for breakfast…this was just the option I always gave my kids when they turned up their noses at whatever I made for dinner. Anybody have a better idea for a default option that I can offer my kids (3 & 9) when they don't like what I make for dinner?

    Kari

    Reply
    • I don’t give my kids options at any meal! I don’t even want to start that. But I have heard other people that offer a hard boiled egg, sardines, cheese, kale chips… ect.

      Reply
    • We have four kids 6, 5, 3, and 10 mos. If they don’t like what we serve for dinner, then they don’t eat. We all eat the same thing. It is a family dinner. I tend to cook whatever my husband and I like to eat vs. what kid friendly meals too. They all know this and tend to eat well. From time to time one will have an issue with something, but there is usually enough variety (meat, veggies, fruit, fresh milled bread, etc.) that they can eat a small amount of what they don’t like and load up on the other items available. Sometimes somebody will go without a meal, but they are ok and sleep just fine through the house. Nobody is starving around here! ^^ Ok, but on the practical side, if you do want them to have this privilege then try toast, homeade granola bar & milk, apple & peanut butter / sunflower butter.

      Reply
    • How about , “This is what’s for dinner tonight. I am sorry that it is not your favorite. If you do not like it after eating this small portion, I promise not to make it again.” Studies have shown that children many times need to eat a food 2 dozen times before they like it! So don’t cater to their immature palates; teach them to try new things, and they will come to enjoy them.

      Reply
  129. I was so excited when you mentioned raisin bran. There is a box in my pantry, and my five-year-old is always asking for it! We've been doing a lot of eggs and waffles, so this will be a great alternative! Thanks :)

    Reply
  130. As you ponder any remaining boxes of cereal in your cupboard, think of the lab rat study where those eating corn flakes died sooner than those eating the box, AND those eating the box died quietly while those eating cereal became agitated and aggressive.

    Thanks for the great posts on this, Sarah!

    Reply
  131. Hi Sarah, what other variations have you made? Have you tried a chocolate with some healthy cocoa powder? How does it hold up in milk? Soften right away or stay crunchy?

    Reply
  132. Sarah, the Healthy Home Economist August 19, 2010 at 2:58 pm

    Hi Kate, THANK YOU for this comment. This is exactly what I am trying to do with these videos – make it seem easy when reading it alone would seem too difficult. It really is easy and can fit into your regular kitchen routine quite nicely.

    Reply
  133. Sarah, the Healthy Home Economist August 19, 2010 at 2:57 pm

    Hi Terry, music?? I don't add any music to my videos. Perhaps you had another application running in the background that had some music playing. Try shutting down other windows that may be open on your computer before opening the video cooking classes.

    Reply
  134. Kate @ Modern Alternative Mama August 19, 2010 at 2:52 pm

    I have a bowl of this soaking right now. Had to use yogurt because my milk wasn't sour enough. First time I've ever been sad that my milk WASN'T sour lol. I plan to add crispy nuts possibly coated in a little honey to the cereal. I'll let you know how that tastes!

    When I first read the recipe this seemed way too hard but the video makes it seem easy. Thanks!

    Reply
  135. Thank you so much for this and all your other helpful videos. My one suggestion would be to omit the music. It was WAY too loud for me and a bit of a distraction. Thanks, Terry

    Reply
  136. This looks positively delicious and I can’t wait to try it. I can’t THANK YOU enough for all of your {FREE} videos, your experience, suggestions and inspiration — you are GOD SENT!!!

    Reply
  137. Sarah, the Healthy Home Economist August 19, 2010 at 1:02 pm

    I have changed the Youtube setting to public now – you should be able to view. Sorry for the inconvenience!!

    Reply
  138. Hi Sarah, I'm having trouble viewing the second video of the cereal, says This is a private video, I must accept your friend request. Huh?

    Reply

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