Homemade Cheerios Ancient Grains Breakfast Cereal Recipe: A Healthier, Crunchier Alternative

Category: Breakfast Cereal

Introduction

Cheerios Ancient Grains Breakfast Cereal is a beloved breakfast option for many, offering a blend of wholesome, ancient grains like quinoa, Kamut, and oats. Introduced as a variation of the classic Cheerios, this version boasts a nuttier flavor and a boost of nutrients from its diverse grain blend. However, store-bought cereals often come with added sugars, preservatives, and higher costs. Making it at home allows you to control the ingredients, reduce sugar content, and enjoy a fresher, tastier product. Plus, it’s a fun DIY project that the whole family can enjoy!

I first made this homemade version for my kids, who are huge Cheerios fans. They couldn’t tell the difference, and I loved knowing exactly what went into their breakfast. This recipe is not only cost-effective but also customizable, so you can tweak it to suit your dietary preferences and flavor preferences.

Why Make It at Home?

• Healthier Ingredients: Reduce added sugars and use whole, unprocessed grains.
• Customizable: Adjust the grain ratio, sweetness level, or add-ins like nuts or seeds.
• Cost-Effective: Making it at home can save you money compared to store-bought options.
• Freshness: Enjoy your cereal at peak freshness without preservatives.

Personal Anecdote

When I first tried making homemade cereal, I was skeptical about replicating the iconic Cheerios texture. But after some trial and error, I perfected a method that uses a combination of ancient grains and a simple baking process to achieve that unmistakable crunch. My kids devoured the first batch in days, and I felt great about serving them a breakfast that was both delicious and nutritious.

Recipe Details

• **Prep Time:20 minutes
• **Cook Time:25 minutes
• **Total Time:45 minutes
• Yield: About 4 cups (1L) of cereal (4-6 servings)

Ingredients

Dry Ingredients:

• 2 cups (240g) rolled oats
• 1/2 cup (60g) quinoa flour (or 1/4 cup quinoa, ground into flour)
• 1/4 cup (30g) Kamut flour (or 1/8 cup Kamut, ground into flour)
• 1/4 cup (30g) amaranth flour (optional, for extra nutrition)
• 1/4 cup (30g) whole wheat flour
• 1/2 tsp (3g) baking powder
• 1/4 tsp (1.25g) salt

Wet Ingredients:

• 1/4 cup (60ml) unsweetened almond milk (or milk of choice)
• 1 tbsp (15g) honey or maple syrup (adjust to taste)
• 1 tbsp (15g) coconut oil, melted
• 1 egg, lightly beaten (for egg wash)

Optional Add-ins:

• 1 tbsp (15g) chia seeds
• 1 tbsp (15g) flaxseeds
• 1/4 cup (30g) chopped nuts (e.g., almonds or walnuts)

Instructions

• Grind Grains: If using whole quinoa, Kamut, or amaranth, grind them into flour using a high-speed blender or food processor until finely ground.

• Mix Dry Ingredients: In a large bowl, combine oats, quinoa flour, Kamut flour, amaranth flour (if using), whole wheat flour, baking powder, and salt. Stir well to combine.

• Add Wet Ingredients: In a small bowl, whisk together milk, honey or maple syrup, and melted coconut oil. Pour the wet mixture over the dry ingredients and stir until a dough forms. If the dough feels too dry, add a little more milk. If too wet, add a little more oats or flour.

• Knead the Dough: Turn the dough onto a floured surface and knead gently for 2-3 minutes until smooth and pliable.

• Roll Out Dough: Divide the dough into two equal portions. Roll out each portion between two sheets of parchment paper to about 1/8 inch (3mm) thickness.

• Cut into Shapes: Use a cookie cutter or a glass to cut out circles. For a more authentic Cheerios look, use a circular cutter or the rim of a drinking glass. Alternatively, cut into strips or squares if you prefer.

• Bake: Preheat your oven to 350°F (175°C). Place the shapes on a parchment-lined baking sheet, leaving space between them. Brush the tops lightly with the beaten egg for a golden finish. Bake for 15-20 minutes, flipping halfway, until lightly golden and crisp.

• Cool and Store: Allow the cereal to cool completely on the baking sheet before transferring to an airtight container.

Variations

• Low-Sugar Version: Omit the honey or maple syrup and rely on the natural sweetness of the grains.
• Gluten-Free Option: Replace Kamut and whole wheat flour with gluten-free alternatives like rice flour or sorghum flour.
• Nutty Flavor: Add 1/4 cup (30g) of nut butter (e.g., peanut butter) to the dough for extra flavor.
• Seedy Version: Add chia seeds, flaxseeds, or even sesame seeds to the dough for extra nutrition.

Pro Tips

• Achieve the Perfect Crunch: To ensure crispiness, bake the cereal until golden and let it cool completely before storing.
• Texture Hack: For an extra crunchy texture, bake the cereal for an additional 5 minutes, watching carefully to avoid burning.
• Freshness Tip: Store the cereal in an airtight container to maintain crispiness. Freeze for up to 2 months for longer freshness.

Nutritional Comparison

FAQ

• Can I use different grains?
  Yes! Experiment with other ancient grains like spelt, barley, or rye for unique flavors.

• How do I store the cereal?
  Store in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.

• Can I make this gluten-free?
  Yes, by substituting Kamut and whole wheat flour with gluten-free alternatives.

• Why is my cereal soft?
  If the cereal turns out soft, bake it for a few more minutes or ensure it cools completely before storing.

• Can I skip the egg wash?
  Yes, omit the egg wash for a vegan version, but note that the cereal may lack some golden color.

Serving Suggestions

• Classic Bowl: Enjoy with milk and fresh fruit for a hearty breakfast.
• Yogurt Topping: Sprinkle over Greek yogurt for a crunchy snack.
• Trail Mix: Add to homemade trail mix for a wholesome on-the-go snack.

Conclusion

This homemade Cheerios Ancient Grains Breakfast Cereal recipe offers a healthier, tastier alternative to store-bought options. With customizable ingredients and fewer additives, it’s a great way to start your day. Plus, it’s fun to make and share with the family. Give it a try and enjoy the satisfaction of creating your own breakfast cereal from scratch!

Let me know how it turns out, and don’t hesitate to share your creative variations!