Cheerios and raisin bran played starring roles in our household when my husband and I were first married. Not as nourishing, I know, but thankfully we have mended our ways. 😉
It's been fun to tackle the cereal challenge over the years, discovering everyone's preferences and searching for the perfect crunchy texture. This may sound silly, but we like a cereal that doesn't immediately go soggy once submerged in milk. For a long time, I achieved all of this with my oven, but my husband blessed me with an Excalibur dehydrator this last Christmas, which has greatly improved the texture of our cereal!
Homemade Sourdough Cold Cereal
- 3 cups sprouted flour or whole grain flour
- 3 cups rolled oats not quick
- 1/2 cup sourdough starter
- 3 cups soured milk or yogurt, unsoured milk will also work
- 2/3 cup coconut oil
- 3/4 cup raw honey maple syrup, or Rapadura
- 1-1/2 teaspoons sea salt
- 2 teaspoons baking soda
- 1 teaspoons vanilla extract
Mix ingredients all together in large glass bowl.
Make sure to leave a bit of extra space, since the grains will rise a bit during the souring process.
Cover and let sit at least 12 to 24 hours.
Combine cereal base ingredients.
Add any desirable variations, such as these below.
Once the base and variation ingredients are mixed together, pour your creation into a glass baking dish, filling it about 2/3 of the way up to the top.
You may have to use another baking dish. Bake it in the oven at 325 degrees Fahrenheit for 40 minutes or until a toothpick comes out clean from the center.
Let it cool, and then crumble it into small pieces, spread it out onto a dehydrator sheet and dry it at 115 degrees Fahrenheit.
I normally start mine in the evening, turn it a few times before bed, and get up in the morning to find it at the perfect texture. However, feel free to tweak the timing based on your own preferences.
If you don't have a dehydrator, spread the cereal pieces out on cookie sheets and bake them in your oven on the lowest heat possible.
I propped my oven open with a knife to decrease the temperature even further, but even so, this method will probably be quicker than with a dehydrator, so make sure to keep an eye on the cereal.
Turn it every few hours.
Once dried, serve in bowls and pour milk overtop to enjoy with your family!
Store the remainder in airtight containers in the refrigerator.
Peanut butter cereal: 1 cup peanut butter, 1 teaspoon organic maple flavoring
Apple cinnamon cereal: 2 apples diced, 1 tablespoon cinnamon
Walnut banana cereal: 3/4 cup soaked walnuts, 2 bananas, 1 tablespoon cinnamon
Maple cereal: 1 teaspoon organic maple flavoring, 1 teaspoon cinnamon
Cranberry, orange, and walnut cereal: 3/4 cup soaked walnuts, 3/4 cup cranberries, 1/2 cup fresh squeezed orange juice
Have you made homemade dried cereal before? What is your favorite flavoring?
Also see: Sourdough Nutty Cereal (Like Grape Nuts) — which uses the oven.
Photos by Melissa K. Norris.
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Free Instructions: "How To Start A Sourdough Starter"
Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
Bible-based cooking program...
...yet it's GOOD for you?
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