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Homemade Golden Grahams

We used to eat cereal every day for breakfast.  It’s been over a year since we stopped doing that, but every once in a while Justin still would like a bowl.  But I can’t justify buying cereal knowing how bad it is for you and what a rip off it is.  So I did a little brainstorming.  And yesterday I made a new batch of graham crackers.  But I used part of the dough to try making homemade golden grahams.  I used the same recipe.  I just rolled it out much thinner.  Then I added a little sprinkle of cinnamon and sugar on top and cut it into small squares. 

Did it work?  I think so.  Not sure if they are more like golden grahams or cinnamon toast crunch, though.  Either way they taste good.  Justin tried them this morning with milk.  He likes the flavor.  The down side is that I was baking them with the regular grahams.  So I couldn’t leave them in the oven to crisp up (grahams were still baking) else they would have burned.  So they didn’t get as crunchy as I would have liked.  Aside from that they do look and taste like cereal 🙂  I’ll have to make another batch that I can leave in the oven long enough to crisp.  A great, healthy way to get your cereal fix.  Even if we don’t use the rest of this batch as cereal it makes a great snack for little ones.  Great finger food.

12/5/12 – I updated the recipe this week after making a new batch.  It got two thumbs up from the whole family (even our little guy that doesn’t normally like sweet stuff)!  Do you miss having a bowl of cereal once in a while?  Try some homemade golden grahams.  Crunchy, sweet, delicious!!  Eat them plain, mixed in yogurt or with milk.  So good.

Homemade Golden Grahams

2 cups whole wheat flour (or a combination of organic whole wheat and all purpose)
1/2 cup rapadura (dehydrated cane sugar) or brown cane sugar
1/2 tsp. salt
1/4 tsp. cinnamon (optional)
1/2 tsp. vanilla
6 Tbsp. honey (sometimes I substitute molasses for some of the honey to give extra graham flavor)
1/2 cup butter, coconut oil or a combo of both, melted (butter works best for golden grahams to give the crunch; coconut oil works best for cinnamon toast crunch to get the lighter/crispier texture)

cinnamon and sugar for sprinkling on top (optional…if you want it more like cinnamon toast crunch)

Heat oven to 350. Melt butter/coconut oil in sauce pan. Set aside. In a mixing bowl, stir together the flour, sugar, salt and cinnamon. Add the liquids: honey, vanilla and butter. Stir well until a nice ball of dough is formed – not crumbly (if too dry add more honey or butter/oil).

Split dough into 3 equal parts. Cut 4 pieces of parchment paper the size of a cookie sheet. Lay one piece on table. Put 1/3 of dough on the paper. Lay a 2nd piece of parchment on top of dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll the dough until it is very thin (1/16th” or so). Remove the top piece of parchment paper.

Sprinkle cinnamon and sugar on top.  Put parchment paper back down.  Roll over lightly to press cinnamon in – if making cinnamon toast crunch.

Cut into small squares (with pizza cutter). Place on a baking sheet (on the parchment paper…just move the whole thing onto the baking sheet). Repeat for rest of dough.

Bake for 8 minutes*. Turn the oven off, but leave the cereal in to get crisp. Remove after 5-10 min. Let cool completely. Store in airtight container or in the freezer.

*The cereal should be baked on the top oven rack.  It works best to do one pan at a time to avoid burning.

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15 comments

  1. Mary Voogt says:

    These taste really good. Wish I could eat them 😛 I do still miss my cereal sometimes. Old habits die hard 😛 At least I don’t give in. Chicken soup for breakfast every day this week!

  2. Laura says:

    We stopped eating cereal almost two years ago and from time to time my daughter still asks for it. I made these as a special breakfast on thanksgiving this year, and they were great! I went easy on the cinnamon because we like golden rahams better than cinnamon toast crunch. Next time I’m going to try leaving out the leavening to try to achieve a more solid crunch that might hold up in milk better. I’ll also add more honey and take out some of the rapadura.

    Thanks so much for the inspiration and the recipe!

  3. I really, really wish I had not disregarded your warning about only doing one tray at a time…… I burnt the first batch, because I tried to do two trays at once, then I burnt the second batch, because I rolled them too thin. BUT, third batch turned out, perfectly golden brown and so deliciously yummy !!!

  4. aimee says:

    My dough never really turned to dough.was afraid to add to much more oil or honey.does butter work best or what are your thoughts on what might have happened?

    • Mary says:

      Sorry to hear that Aimee. Were you just mixing with a spoon? Did you try using your hands? I usually do the last bit of dough forming with my hands. It really helps to bring everything together. You can always add a little water to see if that helps bind things. Do a couple tsp. at a time and then use your hands to form a dough ball. Let me know if that works.

      Coconut oil works just as well as butter. I use it all the time since half of the family is dairy free.

  5. carla says:

    Love this and many of your recipes I’m seeing!!! I am trying to get away from all the store bought stuff, but my husband is a junk food addict and entices my son with his cereals! 😉 this might make them both happy, I will try making. It seems challenging and time consuming to make my own cereal and that graham cracker recipe you have (yum!) but if I can do it to improve what they are eating, I will!!! Thanks for your blog, I just found it today and joined your mailing list!!! 🙂

    • Mary says:

      So glad you’re here Carla! The directions look lengthy for the cereal and graham crackers, but really it is super easy and very quick (especially after you do it a few times). I just wanted to be very descriptive in the directions. It only takes about 10 minutes to mix and roll the dough. Sometimes I even make two or three batches at once so I have a lot on hand. It freezes so well. Let me know how it goes!

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