Homemade Cold Breakfast Cereal - so easy and soo good!

Beautiful.

After I read this, we ate what cold boxed breakfast cereal we had in the house and made the decision to not buy any more.

This recipe is so easy it's ridiculous and it is DELICIOUS!!!  I have tweaked it a bit from what the above link shows.  :-)


Homemade Cold Breakfast Cereal (grain)
6 cups freshly ground spelt flour
Yogurt, clabbered REAL milk or whey (I don't measure, I just pour enough into my 6 cups of spelt, stirring until it is all wet

Mix fresh spelt flour with any of the above mentioned ingredients in a large glass bowl.  Cover with a clean, non-bleached towel or cloth and secure with a rubberband.  Let sit on countertop for 24 hours.

After soaking is complete, mix in the following ingredients:
3/4 cup unrefined, expeller pressed, organic coconut oil (use a stainless steel measuring cup, then place the measuring cup in warm water and allow the coconut oil to soften, if needed)
1 cup Grade B maple syrup or raw honey
1 tsp sea salt
2 tsp baking soda
1 tsp vanilla extract (homemade preferably)
1 tsp almond extract
1-2 tbsp organic cinnamon (or more)

Mix these ingredients well into the soaked batter.  I have 2 of the large bar pans from Pampered chef and they work perfectly.  I pour the batter evenly in the 2 large bar pans.  And bake at 350 degrees F for 20-25 minutes, until batter turns golden brown and becomes a coffee cake consistency.  

(You have another option here if you would like...cut the coffee cake into 2x2 squares, or whatever size you would like, wrap in bpa free plastic wrap and store in the refrigerator or freezer.  Thaw and warm in the toaster oven for a few minutes and you have a quick out the door breakfast or snack!)

Let coffee cake cool and break it up into small pieces and spread out over your baking sheets you used.  You decide the size of pieces you like.  Anything works here.

Place both bar pans back in the oven with crumbled coffee cake pieces spread out as evenly as you can get them.  Bake at 200 degrees F for 2-3 hours, stirring occasionally to bring the pieces on the bottom to the top for even drying.  Remove from the oven when the pieces are starting to feel crunchy.  You don't want to bake too long here and chip a tooth.

Store in an airtight glass container in the refrigerator.  Serve with REAL milk and organic fruit.  Soooooo YUM!!!

If you like to watch videos, watch The Healthy Home Economists video about cold cereal here, but SIGNIFICANTLY decrease the final bake time as I mentioned above in recipe.

With Coconut chips and chia seeds.

A batch makes close to 3 of these.  They are 1/2 gal size.

*Recipe adapted from Sarah from The Healthy Home Economist.  An AMAZING blog!