Grocery store cereals are convenient, but full of junk too. You can make homemade ancient grains cereal at home! I love making oatmeal or other hot cereals, but sometimes I want that crunchy texture of cereal, don’t you? Not to mention homemade ancient grains cereal is a whole lot cheaper. There are so many ancient grains recipes that can improve your health.
Boxed cereal is made by extrusion but extruding ingredients can change the makeup of them causing the loss of a lot of the health benefits and nutrients. when you make your own, you can use any whole grain you want. And you can even use sprouted flour if you’re interested in that.
Learn how to make homemade ancient grain cereal with the ingredients you want, and you’ll never have to buy boxed cereal again.
How to make ancient grain hot cereal
There are a ton of great recipes for ancient grain hot cereal. We love hot cereal like oatmeal and eat it a lot. And you can do the same thing with ancient rice grains. But there are unlimited ideas of things you can do with ancient grains. And it’s easier than you might think to make them. You can even make them in the slow cooker. That’s what we like to do.
You can use amaranth, quinoa, whatever you like. We like to use a variety of grains for nutrient diversity in this porridge like breakfast. And we use grains that cook around the same time. We serve it with a drizzle of milk and honey and toss on some fresh berries or dried fruit (dried cherries are our favorite) and toasted seeds. (My wife is allergic to nuts, but those would be great too if you can have them in your house, we do pumpkin seeds and sunflower seeds mostly). And my favorite way is to stir in some organic sunbutter into mine, but my wife doesn’t like it that way, she likes the crunch.
It only takes about 10 minutes to toss everything in the crock pot before bed and wake up to a wonderful hearty breakfast.
Nothing makes breakfast time easier than a slow cooker. Using ancient grains like millet, brown rice, or barley with milk provides a great source of protein to keep you fueled. Serve with a drizzle of warmed milk or cream. Add toppings like fresh berries, dried fruits, and chopped nuts. This recipe makes about 14 servings, so we cook it and eat it all week long. (My wife has a home daycare, so there are a lot of us in here, she will serve the cooked cereal to them once and the rest is for us)
- 1 cup barley
- 1 cup freekeh (or brown rice, or steel cut oats, whatever you have that you want to add)
- 1 cup millet
- 8 cups milk
- 2 cups water
- 1/2 cup raw sugar
- 1 stick butter
- 1 tablespoon vanilla
- 1 teaspoon salt
Coat the inside of the slow cooker with butter. Add all ingredients and stir. Cover and cook on low for 8 hours.
Another great idea for cooked breakfast cereal is this fonio porridge. I promise, you will love it! I tried it and I can’t get enough.
There are several ways you can make einkorn cereal. You can use the wheat berries in the recipe we shared above. But you can also make a flaked cereal recipe with many ancient grains. My wife cooks with a lot of einkorn wheat, so we have it on hand all the time. She makes this flaked cereal with it also. She makes her own cereal! I’m always in awe of her. But you can do it too. She says it’s easy and she’s sharing her recipe with us here.
Ancient grains granola recipe
A quick and easy way to make homemade cereal is to make up a healthy granola recipe like this one and use it. You can either eat it dry, cook it up like you would oatmeal, or pour it in a bowl and pour milk over top. It’s delicious all three ways. You can also make these fun and adorable granola cups for a great breakfast treat. We really enjoy granola bars as well.
Homemade Flaked Cereal
- 6 cups of any kind of whole grain flour (or even gluten free flour)
- 1 tsp salt
- 2 cups whole milk yogurt
- 2 cups whole milk
- 1/2 c maple syrup
- 1 tsp vanilla
- 1/4 c butter (or coconut oil)
- Whisk together flour and salt in a bowl.
- In another bowl, mix yogurt, milk, vanilla, and maple syrup.
- Pour them together and mix well.
- Cover and set in the refrigerator for 18-24 hours.
- Melt the butter and pour it over the dough. Mix well.
- Preheat the oven to 300 degrees.
- Grease 3 baking sheets or line them with parchment paper.
- Roll the dough out on the prepared surfaces (if using parchment lined sheets, cover the top of the dough with another piece of parchment for rolling, if rolling on greased sheets, grease the rolling pin also) until dough is 1/8 inch thick.
- In a large bowl, add flour, salt, and cinnamon or other spice (if using). Whisk together well to distribute the salt and cinnamon with the flour. Set aside.
- In a separate bowl, mix together the yogurt and milk (or other liquid being used) and add in vanilla extract or another flavored extract, and sweetener, if using. Stir well.
- Bake for 45 minutes to 1 hour on the center rack.
- Allow to cool and then roll over it a few times with the rolling pin to break it into small pieces.
- Store in an airtight container for 3-4 weeks.
Homemade Dry Cereal
If you want to make dry cereal out of whole grains that aren’t already ground into flour, you can make it this way.
- 2 cups cooked ancient grains (something like quinoa, farro, barley, freekeh, etc)
- 1/4 tsp salt
- Heat your oven to 375
- Spread the cooked grains on a baking sheet as evenly as possible, breaking up any clumps.
- Sprinkle on the salt.
- Bake 15-20 minutes (or longer if you want them crunchier), stir them at least twice during the cooking process.
- Be careful not to get them TOO crunchy or burnt tasting. Sample them as you go and stop them when they are appealing to you. They will crisp up a little bit as they cool.
For more diet changes that help you have more energy, check these out.
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