Breakfast takes on so many forms in my house. One day it might be soup. The next day it might be muffins and fruit. Another day it might be eggs and vegetables. It just depends what we have on hand and what we are in the mood for.
But when it is HOT and I don’t feel like baking or cooking it is so nice to be able to grab a bowl of cereal. I’ve mentioned before why we don’t buy cereal. That doesn’t mean we don’t enjoy a bowl as a special treat once in a while.
Not buying cereal doesn’t mean you can’t enjoy the flavors you love. I’ve made gluten free “Golden Grahams,” gluten free peanut butter cocoa puffs, grain free granola, grain free muesli, whole wheat cocoa puffs, whole wheat “Golden Grahams,” homemade “Frosted Mini Wheats,” homemade oat squares and soaked granola.
This is another one of my solutions for the cereal dilemma. It is soaked and gluten free. It is great topped with fresh, raw milk.
It also makes a great granola substitute for people like me that don’t tolerate oats. Use it as is or mix nuts, dried fruit and/or coconut into the container of cereal. What a treat for a granola-lover like myself! I love mixing it into whole milk yogurt.
I recommend making a double or triple batch. I don’t think the single batch I made is going to last long. It’s just too good!
I made it with dairy, but this cereal can easily be made dairy free. It is naturally free of eggs, gluten, corn, soy and nuts.
What does your typical breakfast look like? If you’ve already ditched the cereal, now you can treat yourself to a bowl once in a while.
- 2 cups any combination of gluten free flours (i.e. white rice, sorghum, amaranth, tapioca)
- 1 cup of soaking liquid - buttermilk, yogurt, kefir, milk + vinegar or water + lemon juice
- 1/4 cup butter or coconut oil, melted
- 1/4 cup maple syrup or honey
- 1/4 cup organic cane sugar, sucanat or coconut sugar
- 1/2 tsp. sea salt
- 1 tsp. baking soda
- 1/2 tsp. organic vanilla
- Combine the flour and soaking liquid. Cover and let sit 7 - 24 hours.
- Add the remaining ingredients to the soaked flour.
- Mix well with a hand mixer or stand mixer.
- Pour the batter into a greased 8x11 or 9x13 pan.
- Bake at 350*F for 25 minutes.
- Allow to cool for 10 minutes.
- Crumble the cereal into large chunks and place on a baking sheet or dehydrator tray.
- Dry at 150*F in an oven or dehydrator for about 3 hours, until cereal is dry and crunchy.
- Crumble the cereal into desired sized pieces.
- Store in an airtight container in the cupboard or the freezer.
- Serve topped with milk or mixed into yogurt.
- This is a very portable snack for kids.
- The cereal can be turned into muesli/granola by adding chopped nuts, dried fruit and/or coconut.
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