Recipe for how to make cold breakfast cereal so that you can avoid the toxic, overly processed boxed versions at the store. Organic cereal isn't any better!
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.
Mix all the remaining ingredients including fresh cinnamon into the batter after soaking is complete.
Pour into 2 – 9x13 pans and bake at 350 F/ 177 C 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 second video above for ideal size) and dehydrate on cookie sheets at 200 F/ 93 C for about 12-18 hours. Turn cereal pieces every few hours to dry evenly.
Store in airtight containers in the refrigerator.
Serve alone as a finger food snack or in a bowl with either dairy or nondairy milk.
For dairy free cereal, use 3 cups water plus 2 tablespoons lemon juice or store bought or homemade apple cider vinegar.