Homemade Cold Cereal

Wheat Flakes






2 cups whole wheat flour


1 tsp. salt


2 cups water


1/2 cup brown sugar


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Parchment paper (*optional, but so nice to have for this recipe)


Sift all ingredients well, especially the brown sugar. Mix ingredients with a spoon until they’re the consistency of thinned paint. Pour onto either a greased baking sheet or a baking sheet lined with parchment paper. Tip the sheet or use a spatula to cover the surface with a film, pouring any excess back into the bowl. Bake at 350 about 15-20 minutes until crisp and golden. Pull off sheet and allow to cool before breaking into flakes. If there were areas that were too thick when cooked (they’ll feel a bit leathery after being cooled and won’t crisp into flakes), place back onto the baking sheet (bottom side up) and bake another 7-10 minutes. Allow to cool and break into flakes the same as before. Store cereal in an airtight container.​

Cranklin Oat Bran Cereal


1 ½ c oats


1 c oat bran


½ c brown sugar


½ c shredded coconut


½ ground flax seed


1 T cinnamon


½ tsp salt


pinch nutmeg


1/3 cup melted coconut oil


1/3 cup maple syrup


1 T molasses


vanilla





Pulse all dry together in processor then add wet spread mixture on baking sheet and cook 25 m​

Cinnamon toast crunch


Ingredients


Cereal


1 1/4 cups white whole wheat flour or whole wheat pastry flour


1 1/4 cups all-purpose flour


2 teaspoons baking soda


2 teaspoons cinnamon


1/3 cup coconut oil, at room temperature (may sub room temperature butter)


1/3 cup brown sugar


1/8 cup granulated sugar


1 tablespoon vanilla extract


2 tablespoons honey


1/2 cup buttermilk


Cinnamon-Sugar Topping


1 tablespoon coconut oil, melted (may use melted butter)


1/8 cup granulated sugar


3/4 teaspoon cinnamon





Directions


Preheat the oven to 350° F and line two baking sheets with a silpat or parchment paper.


In the bowl of a food processor, add the whole wheat flour, flour, baking soda, and cinnamon. Pulse to combine. Then add in coconut oil, brown sugar, sugar, vanilla, and honey. Process until the dough looks like small peas, then add in the buttermilk and process until a dough ball forms. The dough will seem dry and crumbly, but this is fine.


Dump the dough out onto a lightly floured counter and pinch any crumbles of dough together with your hands. Divide the dough into four flat disks.


Working with one piece of dough at a time place a piece of wax paper over the dough, roll the dough as thin as you can, no thicker than 1/4-inch thick, but preferably an 1/8-inch thick (about the thickness of a quarter). Remove the top piece of parchment paper.


With a pastry cutter, pizza cutter, or very sharp knife, even the edges of the rectangle. Slice into 1/2-inch squares and pierce each square with a fork 2 or 3 times.


Make the cinnamon-sugar topping: in a small bowl, combine 2 tablespoons of sugar and 3/4 teaspoon cinnamon. In another bowl, melt the remaining 1 tablespoon coconut oil in the microwave. Brush the whole sheet of dough with the melted coconut oil and then generously sprinkle with the cinnamon sugar.


Use a very thin spatula and scrape the squares off the counter and then carefully use your hands to place the squares on the prepared baking sheets.


Repeat with the remaining dough until all the dough has been used.


Bake for 9 to 13 minutes or until lightly golden brown on top (watch closely). Allow to cool completely and store in an airtight container.​